Vegan Peanut Butter Blossoms

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

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 258

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 creamy peanut butter, ¼ cup 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 granulated cane sugar, 3 tablespoons 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 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.

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.