Vegan Peanut Butter Blossoms

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This season, share the rich, nutty, chocolatey flavor of these vegan peanut butter blossoms. Bake up a double batch, as they’ll go quickly!

peanut butter blossoms on cooling rack.

Vegan peanut butter blossoms take you back to childhood with every tasty bite. These classic vegan peanut butter cookies are rolled in sugar and topped with a morsel of my homemade vegan chocolate kisses.

They are soft and chewy with a sweet and salty flavor. A perfect addition to your holiday cookie boxes! No eggs or dairy are needed!

Ingredient Notes

  • Creamy Peanut Butter – No-stir, salted peanut butter is the best choice for this recipe. Natural peanut butter has less oil and more peanuts, which can make the dough and cookies dry and crumbly. 
  • Butter-Flavored Vegetable Shortening – helps the cookies spread less while baking than vegan butter or margarine.
  • Vegan Egg Replacer – storebought or make your own with tapioca starch, flaxseeds or chia seeds.
  • Vegan Chocolate Kisses – the classic Hershey’s Kisses are not vegan. An alternative is dairy-free or vegan, dark or semi-sweet chocolates. Or try making your own using my Vegan Hershey Kisses recipe. For a fun variation, try these Vegan Peanut Butter Cup Cookies.

How To Make Vegan Peanut Butter Blossoms

  1. Set a rack in the middle of the oven and preheat it to 375°F (190°C). Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, add the peanut butter and shortening and mix until well blended.
  3. Add the granulated sugar and brown sugar and mix until light and fluffy. Mix in the vegan egg, oat milk, and vanilla.
  4. Sift the flour, baking soda, and salt in a medium bowl. Gradually mix it into the peanut butter mixture. 
balls of unbaked cookie dough arranged on baking sheet.
  1. Use a tablespoon to make equal portions of cookie dough. Form the dough into balls, roll each in granulated sugar and place them 2 inches apart on the cookie sheet.
  2. Bake for 10 to 12 minutes or until lightly browned. Remove the baking tray from the oven and immediately place a piece of chocolate on top of each cookie, pressing down so the cookie cracks around the edges. 
  3. Transfer the cookies to a cooling rack. Cool completely before storing.
peanut butter blossoms on cooling rack.

Storage Suggestions

Once thoroughly cooled, the cookies can be moved to an airtight container or tightly wrapped in plastic. Store these tasty cookies at room temperature for up to 1 week. 

When stored properly, these cookies make an excellent party dessert or giftable treat!

More Cookie Recipes

Peanut butter blossoms on a cooling rack.

Vegan Peanut Butter Blossoms

5 from 1 vote
Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
Calories:258
Servings: 20 cookies
Print Pin Rate
This season, share the rich, nutty, chocolatey flavor of these vegan peanut butter blossoms. Bake up a double batch, as they’ll go quickly!
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly

Ingredients

  • cup (85 g) creamy peanut butter, no-stir; not natural peanut butter
  • ¼ cup (57 g) butter-flavored vegetable shortening
  • 3 tablespoons (40 g) granulated cane sugar
  • 3 tablespoons (80 g) light brown sugar, packed
  • ½ vegan egg, See Notes for options
  • 1 tablespoon oat milk, or other plant-based milk
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) unbleached all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 20 vegan chocolate kisses, or squares, dark or semi-sweet
  • 2 tablespoons granulated cane sugar, for rolling, optional

Instructions

  • Set a rack in the middle of the oven and preheat it to 375°F (190°C). Line a cookie sheet with parchment paper. Make space in your freezer to fit two medium plates.
  • Add the peanut butter and shortening to a large bowl, and mix with a spoon or electric mixer until well blended.
    ⅓ cup (85 g) creamy peanut butter ,¼ cup (57 g) butter-flavored vegetable shortening
  • Add the granulated sugar and brown sugar and mix until light and fluffy. Mix in the vegan egg, oat milk and vanilla.
    3 tablespoons (40 g) granulated cane sugar ,3 tablespoons (80 g) light brown sugar ,½ vegan egg ,1 tablespoon oat milk ,1 teaspoon vanilla extract
  • Sift the flour, baking soda and salt in a medium bowl. Gradually mix it into the peanut butter mixture.
    1 cup (125 g) unbleached all-purpose flour ,½ teaspoon baking soda ,¼ teaspoon salt
  • Use a tablespoon to make equal portions of cookie dough. Form the dough into balls, roll each in granulated sugar and place them 2 inches apart on the cookie sheet.
    2 tablespoons granulated cane sugar
  • Bake for 10 to 12 minutes or until lightly browned. Cool the cookies for 5 minutes on the tray, then transfer them to a plate or two.
  • Gently press a chocolate piece into each cookie until it cracks around the edges. Place the plate or plates in the freezer for 5 to 10 minutes to stop the chocolate from melting and help keep its shape.
    20 vegan chocolate kisses
  • Serve at room temperature.

Notes

Egg replacer options:
  • Store-bought vegan egg replacer for ½ an egg (e.g., Ener-G or Bob’s Red Mill) mixed with water as directed.
  • ½ tbsp tapioca starch mixed with 1 tbsp aquafaba.
  • ½ tbsp ground flax or chia seeds mixed with 1 tbsp water. Set aside for 5 minutes until thickened (makes chewier cookies).
Adapted from Hershey’s.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Peanut Butter Blossoms
Serving Size
 
1 cookie
Amount per Serving
Calories
258
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
1
mg
0
%
Sodium
 
82
mg
4
%
Potassium
 
234
mg
7
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%
Vitamin A
 
13
IU
0
%
Calcium
 
29
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian

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