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Vegan Peanut Butter Blossoms on a Plate with Coffee Cup and Spoon in the Background
Vegan Peanut Butter Blossoms
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Classic peanut butter blossoms go vegan! Each of these tender little peanut butter cookies is topped with a dollop of rich coconut ganache, for a burst of chocolaty goodness in every bite.

Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 119 kcal
Author: Alissa Saenz
For the Cookies
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • ¾ cup organic granulated sugar, divided
  • ½ cup organic brown sugar
  • ½ cup creamy natural peanut butter
  • ½ cup vegan butter, softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
For the Ganache
  1. Preheat the oven to 375° and line a couple of baking sheets with parchment paper.

  2. Whisk the water and flaxseed together in a small bowl. Allow the mixture to sit for a few minutes to gel while you gather the rest of your ingredients.

  3. Place ½ cup of sugar, brown sugar, peanut butter, butter, and vanilla into a large mixing bowl. Add the flax mixture, and beat everything together with an electric mixer on high-speed for about 1 minute, until creamy.

  4. Add the flour to the bowl, and sprinkle the baking powder, baking soda, and salt on top of the flour. Stir everything together until uniformly blended.

  5. Place the remaining ¼ cup of sugar into a small bowl.

  6. Roll the dough into 1-inch balls, then roll the balls in the sugar. Place them on the baking sheets, separated by about 2-inches.

  7. Bake for 10 minutes, remove the baking sheets from the oven, and transfer them to a cooling rack.

  8. Wait about 1 to 2 minutes, just until the cookies are cool enough to handle, then use your thumb for form an indentation in the top of each one.

  9. Allow the cookies to cool completely.

  10. When the cookies have cooled, melt the chocolate chips in a double boiler or by placing them into a bowl and microwaving in 30 second increments, stirring in between.

  11. Stir the coconut cream into the melted chips. Allow the mixture to cool down a bit, to thicken. 

  12. Spoon a dollop of ganache on top of each cookie. Allow the ganache to set at room temperature (about 1 hour), or chill to speed up the process.

  13. Serve.

Recipe Notes

You can buy cans of coconut cream at most grocery stores. Thai Kitchen is a popular brand. You can also extract the cream from a couple cans of coconut milk. Chill the can for at least 12 hours. The coconut milk should separate into cream (the solid portion) and coconut water (the cloudy liquid). Just use the cream. You'll probably need 2 cans of coconut milk to get 1 cup of cream.

Adapted from Betty Crocker.

Nutrition Facts
Vegan Peanut Butter Blossoms
Amount Per Serving (1 cookie)
Calories 119 Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Saturated Fat 3.2g16%
Sodium 88mg4%
Potassium 35mg1%
Carbohydrates 13.5g5%
Fiber 0.6g2%
Sugar 8.4g9%
Protein 2.1g4%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.