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The BEST Vegan Peanut Butter Cup Blossoms

November 22, 2020

Vegan Peanut Butter Cup Blossoms that are truly the most delicious, soft-baked dairy-free and gluten-free peanut butter cookie topped with dreamy dark chocolate peanut butter cups. Gluten-free Peanut Butter Cup Blossoms that are truly the most delicious, soft-baked grain-free and vegan peanut butter cookie topped with dreamy dark chocolate peanut butter cups. 

HECK YES BABY!

These bad boys are finally here guys. And in my opinion, this recipe doesn’t really need to much back story on a blog post. Peanut butter blossom cookies are like childhood in a cookie recipe to me. One of my absolute favorite cookies that I would gladly eat all year around. But we all know these are a classic holiday staple.

Soft-baked peanut butter cookies topped off with mini dark chocolate peanut butter cups that ooze with peanut butter and chocolate as you take a bit. Truly what can be better?

You’d never guess that these cookies are also vegan, gluten-free and have no refined sugars in them beside the dark chocolate peanut butter cups.

These are truly my dream cookie recipe and they take little to no effort to make and have that delicious salty and sweet flavor combo when you take a bite. All thanks to the peanut butter with the perfect touch of sea salt.

Gluten-free Peanut Butter Cup Blossoms that are truly the most delicious, soft-baked grain-free and vegan peanut butter cookie topped with dreamy dark chocolate peanut butter cups. 

What ingredients you need to make these peanut butter blossom cookies:

  • Creamy peanut butter (the more drippy and cream the better – use code RACHL for free shipping on my favorite one)
  • Flax egg – or regular egg work well too
  • Coconut sugar – you can also use cane sugar if you prefer
  • Vanilla extract
  • Gluten-free oat flour – I haven’t tested another flour but spelt flour would also work well (see this post for oat flour 101)
  • Dark chocolate peanut butter cups – I used the mini Trader Joe’s ones but anything works and if you have specific allergies – make sure to check the label!

How to make healthier peanut butter blossoms:

  1. Preheat oven to 350 degrees and line a baking sheet with If You Care Baking Sheets
  2. Mix together the peanut butter, flax egg, coconut sugar and vanilla extract until combined
  3. Mix in oat flour and baking powder until fully combined and dough is formed
  4. Spoon about 1-2 tablespoons of batter into your hand and roll into a ball then slightly flatten (just a little!) and add to baking sheet
  5. Repeat for remaining dough
  6. Bake in oven for 10-13 minutes (Mine needed 12 minutes
  7. Then 5 minutes after removing from oven, add peanut butter cups on top and allow the cookies to set for 10 minutes
  8. Transfer to a cooling rack if desired and enjoy!

A few of my other favorite healthier cookie recipes: 

Gluten-free Apple Pie Stuffed Snickerdoodle Cookies

Healthy Double Chocolate Chip Cookies (gluten-free)

Gluten-free Chocolate Chip Olive Oil Cookies

The BEST Chocolate Chip Walnut Cookies (gluten-free)

Gluten-free Peanut Butter Cup Blossoms that are truly the most delicious, soft-baked grain-free and vegan peanut butter cookie topped with dreamy dark chocolate peanut butter cups. 

Print

The BEST Vegan Peanut Butter Cup Blossoms

Gluten-free Peanut Butter Cup Blossoms that are truly the most delicious, soft-baked grain-free and vegan peanut butter cookie topped with dreamy dark chocolate peanut butter cups. 

Vegan Peanut Butter Cup Blossoms that are truly the most delicious, soft-baked gluten-free peanut butter cookies.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 mins
  • Yield: About 10 cookies 1x
Scale

Ingredients

  • 1 cup creamy peanut butter (the more drippy and cream the better – use code RACHL for free shipping on my favorite one)
  • Flax egg (or regular egg)
  • 1 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup gluten-free oat flour
  • Dark chocolate peanut butter cups (I used the mini Trader Joe’s ones but look at label if you have specific allergies!)
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with If You Care Baking Sheets
  2. Mix together the peanut butter, flax egg, coconut sugar and vanilla extract until combined
  3. Mix in oat flour and baking powder until fully combined and dough is formed
  4. Spoon about 1-2 tablespoons of batter into your hand and roll into a ball then slightly flatten (just a little!) and add to baking sheet
  5. Repeat for remaining dough
  6. Bake in oven for 10-13 minutes (Mine needed 12 minutes
  7. Then 5 minutes after removing from oven, add peanut butter cups on top and allow the cookies to set for 10 minutes
  8. Transfer to a cooling rack if desired and enjoy!

Notes

*Store leftovers in airtight container for 5 days for freezer for longer

**I haven’t tested other subs unless they are listed above

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2 Responses

  1. DELISH!! I added chocolate chips to the batter because didn’t have enough pb cups and wanted them all to be pb chocolate and tuned out amazing. friends told me they were the best of the cookies ive made

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