Description
These Vegan Peanut Butter Blossoms are a plant-based, gluten-free twist on the classic cookie! We use dark chocolate to create the classic “kiss” in the center.
Ingredients
Scale
- 2 tablespoons (25g) coconut oil, solid and slightly softened, similar to softened butter
- ½ cup (122g) peanut butter, use sunflower seed butter for a nut-free cookie
- ½ cup (77g) coconut sugar
- 2 flax eggs, 2 tablespoons flax meal + 5 tablespoons water – whisk them together and let sit for 5 minutes to gel
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt, skip if you’re using salted peanut butter
- ½ cup (64g) coconut flour
- ⅓ cup cane or coconut sugar, to roll cookies in
- ½ cup chocolate chips or chocolate squares, I used 3 Hu Kitchen Gems on each cookie
Instructions
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, peanut butter, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
- Add the baking soda, salt, and coconut flour to the wet ingredients. Mix until well incorporated.
- Place the cane sugar in a small bowl to roll the dough in.
- Use a medium sized cookie scoop to form cookies and roll in the sugar. Place 2” apart on the prepared baking sheet. Press down slightly to flatten – note that the cookies won’t spread very much, so press them down to the thickness you prefer.
- Bake for 10 minutes or until the cookies have puffed and are cooked through. You can bake for an extra minute or two for crispier edges. As soon as they’re out of the oven, press the chocolate into the cookies.
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely, or place in the fridge or freezer to firm up the chocolate. Enjoy!
Notes
How to store
- At room temperature: you can keep these in an airtight container at room temperature for up a week, but they’ll taste the freshest in the first few days!
- In the refrigerator: store in an airtight container for up to a week.
- In the freezer: store in an airtight container in the freezer for up to a year. Separate the layers with parchment or wax paper to ensure they don’t stick together. Thaw at room temperature or in the fridge before serving.