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
Ingredients
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
Instructions
- 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!
Notes
- 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.