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These Vegan Peanut Butter Blossoms are pillowy, soft, densely peanut buttery, and topped with a little chocolate kiss. They make a beautiful edible gift for the holidays that happen to be gluten-free and refined sugar-free!
The fun part about this healthier version of peanut butter blossoms is that they look just like the original thing, without any refined sugar, gluten, dairy, oil, or eggs! This is the ideal recipe to bring for a holiday cookie swap if you have vegan or gluten-free friends.
Ingredients for Vegan Peanut Butter Blossoms
Grab these ingredients to make your own oil-free peanut butter cookies:
Oat flour. This gluten-free flour is easy to find and has a naturally sweet flavor so you can cut back on the sugar in the recipe.
Quinoa flour. This adds a little nuttiness that I love. If you can’t find quinoa flour, you can use 100% oat flour for these cookies.
Sugar. I use ate sugar, but coconut or regular granulated sugar will also work.
Peanut butter. Choose creamy peanut butter for the best texture.
Maple syrup. Make sure your using the real stuff! Not imitation or “pancake syrup.”Vanilla extract. Likewise, use pure vanilla, not imitation.
Vegan chocolate kisses. If you can’t find dark chocolate kisses, you can easily replace them by following the instructions below.
Replacement for Chocolate Kisses
If you can’t find dark chocolate vegan kisses, you can use your favorite dairy-free chocolate bar. Break it into small squares and place a square on top of each cookie. Of course, the kisses give the cookies their iconic peanut butter blossom look (and you get more chocolate per cookie.
You don’t have to make this recipe with peanut butter. To make the cookies allergy-friendly and nut-free, substitute sunflower butter for the peanut butter, of course, the peanut butter flavour will be lacking a little bit!
How to Gift and Store Vegan Peanut Butter Blossoms
If you’re making these allergy-friendly cookies for a cookie swap or edible holiday gift, make sure to let them cool fully before packaging them. Then divide the cookies between cookie tins or airtight containers and hand them out. The cookies will last for up to four days at room temperature. Or you can freeze them for up to six months.
A classic holiday cookie recipe–pillowy peanut butter blossoms with homemade vegan chocolate kisses on top. Made with whole food plant based ingredients and fully vegan, gluten free, oil free and refined sugar free.
In a large bowl, combine oat flour, quinoa flour baking powder, date sugar and salt. Whisk until smooth.
Add maple syrup, peanut butter and vanilla extract and mix until a dough forms. Allow the dough to sit for a few minutes. If the dough feels too dry, you can add a tablespoon of peanut butter, or non-dairy milk by the teaspoon to help it along (peanut butters can vary in texture/how runny they are).
Roll dough into small balls, about 1.5 tablespoons in size, and place on a lined baking sheet. Press a chocolate kiss, or square of chocolate into the center of the cookie.
Bake cookies for about 9 minutes, being careful not to overbake. They may seem underbaked, but they will continue to cook when removed from the oven and it’s important not to overbake if you’d like to preserve the soft chewy texture in the cookie.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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