Vegan Peanut Butter Blossoms Recipes

VEGAN PEANUT BUTTER COOKIES

Vegan Peanut Butter Cookies image

Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. -Katie Bandurski, Shorewood, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3 dozen

Number Of Ingredients 9

Ingredients

1 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1/3 cup unsweetened almond milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. , Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

WORLD'S EASIEST PEANUT BUTTER BLOSSOMS

World's Easiest Peanut Butter Blossoms image

These are truly the easiest peanut butter blossom cookies ever - just four ingredients. They turn out perfectly every time. Have a glass of milk ready! Perfect to bring to holiday parties.

Provided by Jacquita

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 43m

Yield 36

Number Of Ingredients 5

Ingredients

1 (18 ounce) jar smooth peanut butter
1 ¼ cups white sugar
2 eggs
½ cup white sugar
36 milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Stir peanut butter, 1 1/4 cup white sugar, and eggs together in a bowl; roll into small balls.
Place remaining 1/2 cup white sugar in a bowl and roll balls in sugar until coated. Arrange balls 1 inch apart on a baking sheet.
Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool on the baking sheet for 1 to 2 minutes; transfer to a wire rack to cool completely, about 15 minutes.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 15.3 g, Cholesterol 11.4 mg, Fat 8.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 11 g

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