Recipe: Vegan Peanut Blossoms!

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Raise your hand if you love peanut blossom cookies!  These little bits of peanut-butter-and-chocolate goodness have been the quintessential Christmas cookie in my family for as long as I can remember.  As a kid I devoured tons of these, saving the Hershey’s kiss in the middle for last.  Then I went vegan and discovered that there’s no such thing as a vegan Hershey’s kiss.  How, I lamented, do you have peanut blossoms without a Hershey’s kiss?

I didn’t work out the answer to that question last year, but this year, thanks to discovering that Baker’s semi-sweet baking chocolate is dairy-free, I’ve finally found a viable solution.  The flavor is a little different because the chocolate is semi-sweet instead of milk, but other than that these are just like I remember!

Vegan Peanut Blossoms
makes 24 cookies

1/2 cup non-hydrogenated nondairy butter, softened
1/2 cup natural peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 tbsp ground flax seed, mixed with 2 1/2 tbsp water until thickened
2 tbsp nondairy milk
1 tsp baking soda
1 tsp vanilla extract
1 3/4 cup unbleached all-purpose flour
6 1oz. squares Baker’s semi-sweet chocolate, cut into quarters

sugar for rolling

1) Preheat the oven to 375°F.  In a large mixing bowl, combine the butter, peanut butter, sugar, and brown sugar.  Mix until smooth and creamy.

peanut blossoms 01

2) Add the flax seed mixture, nondairy milk, baking soda, and vanilla.  Mix until smooth.

3) Add the flour and mix until the dough begins to pull away from the bowl and form a ball.  If the dough is too crumbly, add a little water or more nondairy milk.

peanut blossoms 02

4) Pour some sugar into a shallow bowl.  Using your hands, roll the dough into 24 balls of approximately equal size.  Roll these in the sugar and place 1-2 inches apart on ungreased baking sheets.

peanut blossoms 03

5) Bake for 10-12 minutes, until the bottom edges of the cookes are golden brown and the tops begin to crack.

6) Remove from the oven and immediately top each cookie with a chunk of chocolate.  Let cool on the cookie sheet before removing to wire racks to cool completely.  Store in an airtight container.

peanut blossoms done

Question for the comments: What’s your favorite Christmas cookie to bake every year?


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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  1. Allyson  December 3, 2010

    hand raised! I have never thought to make a vegan version of these… but they are SO good! Smart thinking with the chocolate chunks.

    • Sam  December 3, 2010

      Thanks! Being without a vegan version of these was just plain unacceptable for me. I can’t tell you how many I inhaled around the holidays as a kid. >.>

  2. Elisabeth  December 15, 2010

    That looks so good! Easy but beautiful!