Vegan Peanut Butter Blossoms

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These Vegan Peanut Butter Blossoms are a delightful treat perfect for Valentine’s Day. They feature a gluten-free peanut butter cookie base topped with a homemade vegan peanut butter and chocolate heart!

Reasons to Love This Recipe:

  • Vegan Peanut Butter Blossoms can be whipped up in under 30 minutes.
  • These gluten-free cookies are wonderfully soft and chewy.
  • Topped with a delightful vegan dark chocolate and peanut butter heart.
  • The almond flour base makes them suitable for those with gluten intolerance.
  • This recipe is gluten-free, grain-free, vegan, plant-based, and dairy-free.
  • Perfectly sized for Valentine’s Day enjoyment.
  • Plus, they’re refined sugar-free and secretly healthy!

Useful Tips:

  • Ensure you fully mix the wet ingredients before adding the almond flour and baking powder.
  • As these cookies don’t spread much during baking, gently flatten them before baking.
  • You can use chocolate kisses or any other heart-shaped chocolate if you prefer.
  • Let the cookies cool for 3-5 minutes before adding the heart; otherwise, the warm cookies may melt the chocolate too quickly.
  • If using homemade hearts, store them in the freezer until ready to use.

Frequently Asked Questions:

  • Can I use another flour instead of almond flour? No, unfortunately, I haven’t tested this recipe with other flours yet.
  • What is the best peanut butter? Opt for an all-natural, runny peanut butter. Trader Joe’s salted peanut butter, with only peanuts and salt, is recommended. Avoid peanut butter with palm oil.
  • Can I use another nut butter? Yes, any nut or seed butter will work.

Vegan Peanut Butter Blossoms

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 25 minutes
Course Dessert
Servings 13


Peanut Butter Cookies:

  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1/2 cup runny all-natural peanut butter
  • 2 1/4 cups almond flour
  • 1/4 tsp salt omit if using salted peanut butter

Homemade Peanut Butter Hearts:

  • 1/2 cup dark chocolate melted
  • 1 tbsp coconut oil or any other oil to help melt chocolate
  • 1/2 tsp peanut butter for each heart cavity
  • Heart-shaped silicon mat


  • If not making homemade hearts, skip to step 4. Otherwise, melt the dark chocolate and coconut oil together.
  • Pour about 1 tsp of melted chocolate into each heart cavity of the silicon mold. Ensure the chocolate coats all sides. Freeze for 30 minutes to harden.
  • Add peanut butter to each cavity and top with more melted chocolate. Freeze for 1 hour until firm.
  • In a bowl, whisk together maple syrup, vanilla extract, and peanut butter.
  • Mix in almond flour and baking soda until a dough forms.
  • Roll dough into balls, flatten slightly, and place on a baking sheet. Bake for 13 minutes.
  • After baking, let cookies cool for 5 minutes, then press a heart into the center of each cookie. Enjoy!


  • Gently flatten the cookies before baking as they won’t spread much.
  • You can use chocolate kisses or any other heart-shaped chocolate.
  • Allow cookies to cool before adding the heart to prevent melting.
  • If using homemade hearts, store them in the freezer until ready to use.

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