With only 2 more ingredients, my 3-ingredient peanut butter cookies turn into this famous confection!
Product Recommendations in Vegan Peanut Butter Blossoms
Bob’s Red Mill Egg Replacer and No-Stir Peanut Butter
This recipe works with Bob’s Red Mill Egg Replacer, the winner of my egg replacer product review. I am not affiliated; I simply haven’t risked testing this formula with anything else. That said, if you can’t find Bob’s product, I reverse-engineered it!
While I’m not brand specific about the peanut butter you use, I stress no-stir varieties. No-stir peanut butter contains a small amount of oil that’s solid at room temperature. This not only prevents separation, but also allows these cookies to set! Peanuts-only peanut butters, though delicious, will leave you with a tray of chaos.
Chocolate Chips
There’s more flexibility with the chocolate you use. I recommend dairy-free varieties of Guittard, but honestly, my product review of semi-sweet vegan chocolate chips can be summarized in a single clause:
NOT Nestlé.
I would take on the extra work of chopping a Hershey’s plant-based candy bar before taking a chance on those dry nuggets again (though at the time of this writing, I can’t find Hershey’s oat milk chocolate without almonds and sea salt).
Vegan Peanut Butter Blossoms
Description
As far as my tests can tell you, Bob's Red Mill Egg Replacer is non-negotiable. You can make it if you can't find it!
No-stir peanut butter is a must as well. The added oil that prevents separation also enables these cookies to hold their shape.
Yet feel free to use your favorite vegan chocolate. Nestlé plant-based chocolate chips deeply disappointed me when I reviewed them in '24, but basically anything else should work!
Ingredients
Instructions
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Create refrigerator space for whatever will hold melted chocolate in Step 3.
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In a glass bowl, microwave chocolate chips 1 min. Stir. Continue microwaving in 15- to 30-sec intervals stirring between each one until smooth.
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Use 2 spoons to mold or mound about 1-tsp (5-mL/-g) dollops of melted chocolate. Refrigerate at least 30 min.
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Meanwhile, preheat oven to 350°F/180°C. Place granulated sugar in a prep bowl, then line a baking sheet with silicone or parchment. Set both aside.
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In a small bowl, whisk egg replacer and 2 Tbsp (30 mL/g) water. Allow to sit 1 min.
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Measure no-stir peanut butter and powdered sugar into a medium bowl. Add egg replacer mixture, then combine thoroughly with a spatula.
This mixture will be thick! -
Shape 12-15 balls of cookie dough about 3-4 tsp (15-20 mL/g), then roll in granulated sugar. Evenly space on prepared baking sheet.
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Bake 10-12 min. Remove and immediately center a chilled "kiss" of chocolate on each cookie. Leave on baking sheet about 30 min, until completely cool, before enjoying.
Note
This recipe connects almost as many of my posts as it contains ingredients!
