We may earn money or products from the companies mentioned in this post.
7 ingredient, soft and chewy vegan flourless peanut butter cup blossoms! One bowl, gluten-free and oil-free! These easy healthy vegan peanut butter blossoms are addicting!
What is a holiday without peanut butter blossoms? They are a necessity, I mean, in my opinion- but we all know I’m privy to loving any and all things peanut butter.
Initially I wanted to make these vegan peanut butter blossoms the traditional way with a big chocolate kiss in the middle. Although, I couldn’t find any dairy free kisses so I decided to just use some vegan peanut butter cups and WOW! The peanut butter cups take these cookies next level. They are amazing!
These vegan flourless peanut butter cup blossoms are so easy to make. They require only 7 ingredients, one bowl, and take about 35 minutes start to finish! The cookies are flourless and oil-free and sweetened with coconut sugar. And, my favorite part, they are soft and chewy with that perfect slight peanut butter crumble and they taste so amazing! They are honestly irresistible.
How to Make Vegan Flourless Peanut Butter Cup Blossoms
First, make your flax egg. Add your ground flax seed and water to a medium size bowl. Stir it and then let this sit for 10 minutes to make an “egg” consistency.
While you are waiting for the flax egg, preheat the oven to 350 F and line a cookie sheet with parchment paper.
Once your flax egg is ready, add the remaining ingredients to the bowl and mix well. NOTE: runny peanut butter is imperative for this recipe! I recommend a new jar of natural peanut butter, mixed very well, or if you have a jar stored in the fridge, take it out and let it sit at room temp for a while until its soft and runny. Dry or hard peanut butter will not work.
When you first start mixing, the dough will look extremely wet. Keep mixing! Mix until you have a dough consistency. The dough should be malleable but not sticky, and definitely not dry.
Using a medium size cookie scoop (mine is 5 cm, or use about 2 & 1/2 tbsp per cookie) roll into balls and place on the lined cookie sheet. You should have 10 cookies.
Bake for about 11 minutes on the middle rack. The cookies should be lightly golden brown on the bottom and only slightly golden on the sides. You don’t want to overbake these!
Once you remove the cookies from the oven, let them cool for 5 minutes.
Then, gently press a mini vegan peanut butter cup in the center of the cookies. Make sure to press gently and not too hard or too far because this can cause the cookies to break. A little breakage is normal but you don’t all want the sides to break open. The cups will melt a little so again, it’s not necessary to press hard.
Work pretty fast as the cups will start melting. As soon as all the cups are pressed into the cookies, transfer the cookies to a plate and freeze them for 5 minutes so the chocolate can set.
After the chocolate has set, leave the cookies at room temp until ready to serve (they shouldn’t melt unless it’s too hot in the house. If so, put them in the fridge). Top with your favorite festive sprinkles and enjoy! I like to store mine at room temp so they stay nice and soft.
If you are a huge peanut butter lover like me, check out this recipe for date sweetened peanut butter cookies!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Flourless Peanut Butter Cup Blossoms [GF, Oil-Free]
Ingredients
- 1 tbsp ground flax seed
- 3 tbsp water
- 3/4 cup coconut sugar
- 1 cup runny natural peanut butter the peanut butter needs to be runny and soft, not hard and dry. See instructions.
- 2 tsp vanilla extract
- 2 or 3 pinches of salt My peanut butter is salted so an extra few pinches works great. If your peanut butter is NOT salted, add more salt to taste.
- 1/2 tsp baking soda
- 10 mini vegan peanut butter cups
- optional but recommended: holiday sprinkles
Instructions
- First, make your flax egg. Add your ground flax seed and water to a medium size bowl. Stir and then let this sit for 10 minutes to make an "egg" consistency.
- While you are waiting for the flax egg, preheat the oven to 350 F and line a cookie sheet with parchment paper.
- Once your flax egg is ready, add the remaining ingredients to the bowl (minus the sprinkles and peanut butter cups) and mix well. NOTE: runny peanut butter is imperative for this recipe! I recommend a new jar of natural peanut butter, mixed very well, or if you have a jar stored in the fridge, take it out and let it sit at room temp for a while until its soft and runny. Dry or hard peanut butter will not work.
- When you first start mixing, the dough will look extremely wet. Keep mixing! Mix until you have a dough consistency. The dough should be malleable but not sticky, and definitely not dry. See my photos for reference!
- Using a medium size ice cream or cookie scoop (mine is 5 cm, or use about 2 & 1/2 tbsp per cookie) roll into balls and place on the lined cookie sheet. You should have 10 cookies.
- Bake for about 11 minutes on the middle rack. The cookies should be lightly golden brown on the bottom and only slightly golden on the sides. You don't want to overbake these!
- Once you remove the cookies from the oven, let them cool for 5 minutes.
- Then, gently press a mini vegan peanut butter cup in the center of the cookies. Make sure to press gently and not too hard or too far because this can cause the cookies to break. A little breakage is normal but you don't all want the sides to break open. The cups will melt a little so again, it's not necessary to press hard.
- Work pretty fast as the cups will start melting. As soon as all the cups are pressed into the cookies, transfer the cookies to a plate and freeze them for 5 minutes so the chocolate can set.
- After the chocolate has set, leave the cookies at room temp until ready to serve (they shouldn't melt unless it's too hot in the house. If so, put them in the fridge).
- Top with your favorite festive sprinkles and enjoy! I like to store these at room temperature so they stay soft.
Notes
- Runny peanut butter is imperative for this recipe! I recommend a new jar of natural peanut butter, mixed very well, or if you have a jar stored in the fridge, take it out and let it sit at room temp for a while until its soft and runny. Dry or hard peanut butter will not work.
- If you don’t want to use peanut butter cups, you can sub for kisses, or squares of dark chocolate.
I made these for Christmas, and they were a huge hit among the whole family! I will definitely be adding these to my rotation of desserts to make! Sooo delicious!