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  • Writer's pictureMessy Vegan Baker

Day 9: Vegan Peanut Butter Blossoms

These soft sugar cookies basically taste like sugary peanut butter. Plus they remind me of the holidays. How can you say no to these delicious peanut butter delicacies? You could pipe chocolate on top of these cookies, or you could put Justine’s Dark Chocolate Peanut Butter Cups on top.





1 c flour

1/2 tsp baking soda

1/4 tsp salt

1/2 c vegan butter or coconut oil, softened

1/2 c granulated sugar

1 c packed brown sugar

1 c creamy or crunchy peanut butter

2 vegan egg replacers

1 tsp vanilla extract


Make the vegan “egg” and set it aside to gel

In a bowl or stand mixer, cream the coconut oil or vegan butter

Add in the granulated and brown sugar and whip/cream together until the mixture looks smooth and creamy

Add in the peanut butter and continue mixing until well incorporated

Add in the vanilla and egg and continue mixing until it’s all combined and creamy

Stop the mixer, add in the flour, baking soda, and salt and mix until just combined (the dough will be wetter than regular cookie doughs, it’s ok)

Cover the bowl with plastic wrap and place in the fridge for 30 minutes or up to a day

Heat the oven to 350 degrees F

Scoop the dough into tablespoon sizes, roll in granulated sugar, place on the ungreased baking sheet, and put a small thumbprint in the center

Freeze for 5 - 10 minutes

Bake for about 10 - 12 minutes or until the edges are slightly darker

Cool for about 5 minutes then transfer to a cooling wrack

Place/ pipe the chocolate or peanut butter cups on top, and continue to cool


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