Makes 15 servings | Prep Time: 10 mins | Cook Time: 10 min
The holidays mean cookies! But if you’re vegan, you might be wondering how to make some of your traditional favorites. Here’s my vegan and whole grain version of those traditional Peanut Butter Blossom cookies. One caveat—the kisses themselves are not vegan, Hershey’s doesn’t make a vegan version (yet!) and there isn’t a vegan brand making them either. The best you can do is to add a couple of vegan chocolate chips (such as Enjoy Life) to the center of the cookie. Since our household isn’t vegan, I decided to use kisses. You can also make these cookies without any chocolate in the middle and they would still be absolutely delicious!
- 1 stick plant butter, softened
- 1/2 cup creamy natural peanut butter
- 2/3 cup packed brown sugar
- 1 tablespoon date syrup
- egg replacer equivalent of 1 egg (I used Bob’s Red Mill)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup sugar, for rolling
- 15 kisses or large vegan chocolate chips
- Preheat oven to 375°F.
- Using an electric hand mixer, cream the butter in a medium bowl. Add in the peanut butter, brown sugar, date syrup, egg replacer and vanilla extract and combine with the mixer. In a separate bowl, whisk together the flours, baking soda and salt. Add the wet ingredients to the dry and combine. Gather the dough, form it onto a ball, wrap it in plastic and refrigerate for 20-30 minutes, until firm enough to roll into balls.
- Place the 1/2 cup of sugar into a small bowl. Use a small ice cream scoop to scoop about 1 tablespoon of the dough. Form each scoop into a ball and roll in the sugar. Place on a Silpat or parchment-lined baking sheet.
- Bake for 9 to 10 minutes, until cracked on top. Remove from oven and press kisses or chips into the middle of the cookie. Enjoy!