Vegan Peanut Butter Blossoms
Ligia Lugo
Published:
November 19, 2025
Last Modified:
November 29, 2025
Soft yet crisp peanut butter cookies are topped with vegan chocolate kiss candies to create the cutest little Vegan Peanut Butter Blossoms! Salty peanut butter plus velvety chocolate? Sign. Me. Up.
In case you didn’t already know this about me, I love a peanut butter based dessert! I make Vegan Peanut Butter Fudge, No-Bake Chocolate Peanut Butter Bars, and even Vegan Peanut Butter Cookie Dough Ice Cream to name just a few.
But these Peanut Butter Blossom cookies go way back for me. I’ve made a batch of these every holiday season for as long as I can remember. No tin of Christmas cookies is complete without them!
I always love the way they gently crumble and dissolve in your mouth when you eat them and the slightly savory, oil-rich crumbs that are left on your fingers afterwards.
Before we get on with the recipe, I have one important question for you. Do you eat the cookie part or the chocolate part first? I’m firmly planted on Team Cookie-First-Chocolate-Last, but but let me know your method in the comments below!
Ingredient Notes
- Vegan butter – Use your favorite brand of vegan butter and make sure it is at room temperature before mixing up your cookie dough. I like using vegan stick butter as it often comes with measurements printed on the wrapper, just like traditional butter. Unfortunately the butter can’t be replaced with other types of fat like refined coconut oil.
- Smooth peanut butter – Smooth, creamy peanut butter is best for these cookies as crunchy peanut butter will result in a different texture. If you use natural peanut butter, the oil often separates during storage so make sure to stir it well before removing the amount you need from the jar.
- Cane sugar – Refined white sugar is not always vegan, so make sure to choose unrefined organic sugar, coconut sugar, or date sugar. .
- Almond milk – This is usually the type of non-dairy milk I reach for when it comes to baked goods, but other types of plant-based milk like soy milk or oat milk will work well too. Make sure to choose an unflavored, unsweetened dairy free milk and to bring it to room temperature before mixing.
- Vanilla extract – Accentuates the nutty sweetness of these cookies nicely! Use either pure vanilla extract or vanilla bean paste if you have that instead.
- All-purpose flour – Regular AP flour is ideal for these cookies! Using alternatives like oat flour, cake flour, whole wheat flour, or gluten free baking flour will likely produce a very different texture so I would avoid those.
- Cornstarch – A necessary ingredient for these cookies since they have an especially high butter content. The cornstarch will work to help them hold their shape!
- Baking powder – Gives your cookies just the right amount of lift so they are soft instead of dense.
- Vegan chocolate kisses, dots, or squares – If you can find vegan chocolate kisses, that would be ideal, but vegan chocolate discs, rounds, or even squares would work well too. You could also use your favorite Vegan Chocolate Bars and cut them into small pieces.
Step-by-Step Instructions
- Preheat and prep. Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine room temperature vegan butter, smooth peanut butter, and cane sugar.
- Cream. Use a whisk or an electric mixer to cream the butters and sugar until smooth.
- Add wet ingredients. Pour in almond milk and vanilla extract and continue whisking until smooth.
- Add dry ingredients. To the wet ingredients, add all purpose flour, cornstarch, and baking powder.
- Form dough. Stir the ingredients just until the cookie dough comes together.
- Shape. Use a cookie scoop or spoon to portion and roll the dough into 1-tablespoon sized balls.
- Coat. Sprinkle some additional cane sugar on a shallow plate and roll each of the cookie dough balls in the sugar until evenly coated.
- Arrange and bake. Arrange the coated dough balls on the prepared cookie sheet and gently flatten each so that they bake more evenly. Transfer to the oven and bake for 10-12 minutes, until set and lightly golden brown.
- Add chocolate. Remove from the oven and immediately press a piece of vegan chocolate into the center of each cookie. Transfer the cookies to a cooling rack in the freezer for 10 minutes to prevent the chocolate from melting too much.
- Enjoy! After 10 minutes in the freezer, your vegan peanut butter blossoms are ready to serve.
How To Store
At Room Temperature Allow your cookies to cool completely so that the chocolate sets before you try stacking them. Pack them into an airtight container, layering sheets of parchment or wax paper in between, and store at room temperature for up to 7 days.
Refrigerating To help your cookies last a bit longer, keep them in the fridge for up to 8 days.
Freezing Arrange your cookies in a single layer on a baking sheet and freeze until firm, usually about 1 hour. Then package the cookies into a freezer-safe airtight container or zip-top bag and freeze for up to 3 months.
Thawing Leave the frozen cookies at room temperature for 30 minutes to 1 hour until they are soft enough to enjoy!
Vegan Peanut Butter Blossoms Recipe
Ingredients
- ¼ cup vegan butter, at room temperature
- ¼ cup smooth peanut butter
- ½ cup cane sugar, plus more for rolling
- 2 Tbsp almond milk, unsweetened
- 1 tsp vanilla extract
- ¾ cup flour
- 1 Tbsp cornstarch
- 1 tsp baking powder
- 12 vegan chocolate kisses, dots, or squares
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Combine the vegan butter, peanut butter, and cane sugar in a large bowl.
- Use a whisk or an electric mixer to cream the butters and sugar until smooth.
- Add the almond milk and vanilla. Continue whisking until smooth.
- To the wet ingredients, add the flour, cornstarch, and baking powder.
- Stir until the dough just comes together.
- Use a cookie scoop or spoon to portion and roll the dough into 1-tablespoon sized balls.
- Sprinkle some additional cane sugar on a shallow plate and roll each of the cookie dough balls in the sugar until evenly coated.
- Arrange and gently flatten the dough balls on the baking sheet. Bake for 10-12 minutes, until set and lightly golden brown.
- Remove from the oven and immediately press a piece of vegan chocolate into the center of each cookie. Transfer the cookies to a cooling rack in the freezer for 10 minutes to prevent the chocolate from melting too much.
- After 10 minutes in the freezer, your vegan peanut butter blossoms are ready to serve.
