Name: Vegan Peanut Butter Blossoms (gluten-free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup creamy peanut butter; Flax egg (or regular egg); 1 cup coconut sugar; 1 teaspoon vanilla extract; 1/4 cup gluten-free all purpose flour; 1 teaspoon baking powder; 1 cup dark chocolate chips; 1 cup coconut cream (keep a can of coconut milk in fridge for at least 2 hours)

Vegan Peanut Butter Blossoms (gluten-free)

★★★★★

5 from 1 review

These Vegan Peanut Butter Blossoms are one of the easiest and most delicious peanut buttery cookies made with gluten-free ingredients and topped with homemade chocolate ganache chip!

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Yield: Makes 12-15 cookies 1x

Ingredients

Scale

1 cup creamy peanut butter
Flax egg (or regular egg)
1 cup coconut sugar
1 teaspoon vanilla extract
1/4 cup gluten-free all purpose flour
1 teaspoon baking powder
1 cup dark chocolate chips
1 cup coconut cream (keep a can of coconut milk in fridge for at least 2 hours)

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Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper and grease
Mix together the peanut butter, flax egg, coconut sugar and vanilla extract until combined
Mix in flour and baking powder until fully combined and dough is formed
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
Repeat for remaining dough (if desired you can roll each cookie into coconut sugar too before baking)
Bake in oven for 10-13 minutes or until edges are just about golden
Gently press down the center with a teaspoon or tablespoon to make an indentation
Make the ganache by melting chocolate chips then stir in the coconut cream
Once cookies have cooled, 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!

Notes

*Store in airtight container for 3 days, fridge for a week or freezer for 2 months

Author: Rachel