Vegan Peanut Butter Blossoms
Classic peanut butter blossoms go vegan! Each of these tender little peanut butter cookies is topped with a dollop of rich coconut ganache, for a burst of chocolaty goodness in every bite.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375° and line a couple of baking sheets with parchment paper.
Whisk the water and flaxseed together in a small bowl. Allow the mixture to sit for a few minutes to gel while you gather the rest of your ingredients.
Place 1/2 cup of sugar, brown sugar, peanut butter, butter, and vanilla into a large mixing bowl. Add the flax mixture, and beat everything together with an electric mixer on high-speed for about 1 minute, until creamy.
Add the flour to the bowl, and sprinkle the baking powder, baking soda, and salt on top of the flour. Stir everything together until uniformly blended.
Place the remaining 1/4 cup of sugar into a small bowl.
Roll the dough into 1-inch balls, then roll the balls in the sugar. Place them on the baking sheets, separated by about 2-inches.
Bake for 10 minutes, remove the baking sheets from the oven, and transfer them to a cooling rack.
Wait about 1 to 2 minutes, just until the cookies are cool enough to handle, then use your thumb for form an indentation in the top of each one.
Allow the cookies to cool completely.
When the cookies have cooled, melt the chocolate chips in a double boiler or by placing them into a bowl and microwaving in 30 second increments, stirring in between.
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Continue Reading at Connoisseurusveg →Chef's Notes
You can buy cans of coconut cream at most grocery stores. Thai Kitchen is a popular brand. You can also extract the cream from a couple cans of coconut milk. Chill the can for at least 12 hours. The coconut milk should separate into cream (the solid portion) and coconut water (the cloudy liquid). Just use the cream. You'll probably need 2 cans of coconut milk to get 1 cup of cream.
Adapted from Betty Crocker.
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Reviews from the Original Source
So good! I love them with a good cup of coffee.
I made 1.5 the recipe (so 54 PB Blossoms) last month. My older kids and whole family loved them. Everything in your recipe was spot-on, and I was espec pleased with the chocolate ganache dollops, both in taste and nice appearance despite just spooning it atop. (I do think the narrow grapefruit spoon I used gave me more control than a regular spoon would've.) Making second batch tomorrow, and for more holiday sharing. Seems only right to leave a review b4 doing so. 🤩👍
Forgot to give it 5 stars in my review!
A favorite vegan cookie recipe around here, however, I'm wanting to make these gluten free with oat flour this year. I wonder if these will still be impressive with this swap. Testing a batch soon! If anyone has tried, let me know! 😊
Very forgiving recipe! I didn't have baking powder or baking soda and didn't realize it until I had mixed everything else! I substituted 1/2 a banana and threw some chocolate chips inside (as well as melted chocolate on top) and they turned out great! My roommate said they're the best cookies she's ever had and she's not even vegan! The 10 minute mark is PERFECT. Time estimations are highly accurate.
They worked out great! One vegan egg is enough and they taste just how I remember them as a kid! Thanks!
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