I wanted to create a melt-in-your-mouth peanut butter cookie that almost anyone can enjoy, and this vegan version is perfect! Vegetable shortening or soft coconut oil or any type of nondairy butter will work well as the first ingredient, and be creative with the chocolate. If you can't find vegan chocolate buttons, you can always chop up a nondairy chocolate bar. These are a favorite of everyone--vegans and non-vegans alike, and make an elegant easy cookie to take to any gathering or holiday party.
prep time15 Min
cook time10 Min
nondairy shortening or soft coconut oil
coconut milk or almond milk
pure vanilla extract
raw cane sugar or crystallized honey
nondairy chocolate pieces
How To Make
Preheat oven to 375 degrees.
Beat nondairy shortening and peanut butter in a large bowl, and add ⅓ cup sugar and beat until creamy.
Add nondairy milk and vanilla, beating well.
In a separate bowl sift together flour, baking soda and salt and then beat the dry mixture slowly into the peanut butter mixture. Add an additional 2 tablespoons of flour if dough is too sticky.
Shape dough into 1 to 2” balls, then roll in raw sugar or crystallized honey. Place the cookies a few inches apart on parchment-lined or nonstick cookie sheet.
Bake 7-10 minutes or until very lightly browned.
Immediately press a chocolate button or vegan candy into the center of each cookie. Let the cookies cool for a couple of minutes on a wire rack, then remove the cookies from the cookie sheet and enjoy.
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