Desserts

Vegan Peanut Butter Blossoms

These Vegan Peanut Butter Blossoms are the perfect sweet treat to make for Valentine's Day. They are made with a gluten free peanut butter cookie and topped with a homemade vegan peanut butter and chocolate heart!

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peanut butter blossom cookies with a heart chocolate in the center

Why You’ll Love This Recipe

  • Vegan Peanut Butter Blossoms come together in less than 30 minutes.
  • These gluten free cookies are soft and chewy.
  • They are topped with a vegan dark chocolate and peanut butter heart.
  • The base of these cookies are made with almond flour making them great for anyone who is gluten intolerant.
  • As written this recipe is gluten free, grain free, vegan, plant-based and dairy free.
  • The perfect bite sized cookie for Valentine’s Day.
  • Refined sugar free and secretly healthy!
  • If you loved this recipe, be sure to check out my classic Gluten Free Peanut Butter Blossoms!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Peanut Butter Blossoms. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this cookie is made with almond flour making it great for those that are gluten intolerant. I have not tested this recipe with any other flours.

Baking soda will help these cookies rise during baking time.

Maple syrup is one of my favorite sweeteners to use in recipes because it’s refined sugar free, natural and tastes amazing in baked desserts. You can also use agave, honey or date syrup but these substitutes will alter the flavor and color.

Vanilla extract adds flavor to any baked good!

I used coconut oil in this recipe but you can also use avocado oil, extra virgin olive oil or even a dairy or dairy free butter.

Use all natural runny peanut butter for best results. Avoid peanut butters that are thick and creamy such as Skippy or Jiff, these have palm oil in them and can alter the texture of this specific recipe.

I finished these off with a homemade peanut butter and chocolate heart which I made with vegan dark chocolate and peanut butter and put them together in this mold.

all the ingredients that you need to make these cookies

How To Make

ONE: If making the homemade heart shaped peanut butter cups, then first melt chocolate and place in the silicon mold. Next, move the silicon mold around until the chocolate has touched all sides of the heart cavities and place it in the freezer. Then, add in peanut butter and finish off with more chocolate- freeze until firm. Video here.

TWO: When ready, in a bowl mix together all the wet ingredients for the cookies. Then, add in the almond flour and baking soda. Mix until a dough is formed.

THREE: Use a single cookie scoop and roll into balls. Flatten with the palm of your hand and place on the baking sheet and bake.

FOUR: Remove from oven and let cool for 5 minutes. Then, gently but firmly press the heart into the center of each cookie and enjoy!

heart chocolate added to each peanut butter cookie

Tips And Tricks

Mix together the wet ingredients fully before adding in the almond flour and baking powder.

These cookies won’t spread a ton during baking time so it’s important to flatten them slightly to give them a head start.

You can use a chocolate kiss, or any other heart shaped chocolate if preferred.

Let cookies cool for 3-5 minutes before adding in the heart to the center, if the cookies are too warm they will melt the chocolate immediately.

If using homemade hearts- keep them stored in the freezer until ready to use.

How To Serve And Store

Serve these Vegan Peanut Butter Blossoms with a homemade or store bought chocolate peanut butter cup in the center. Enjoy warm or at room temperature.

Store cookies in an airtight container on the counter and enjoy within 5 days.

If using homemade chocolate hearts, allow cookies to sit on the counter uncovered for 4 hours to allow the chocolate to set and harden up again.

a hand holding one of the peanut butter cookies

Taste And Texture

These Vegan Peanut Butter Blossoms are sweet and filled with peanut butter.

The texture is soft, chewy and melt in your mouth delicious. Since this cookie is made with almond flour, it’s a bit more dense compared to your standard cookie, but delicious with the melted chocolate heart on top.

a bite taken out of the cookie with the melted chocolate running down.

Frequently Asked Questions

Can I use another flour instead of almond flour?

No, unfortunately I have not tested this recipe with any other flours yet.

What is the best peanut butter?

I recommend using an all natural and runny one. My favorite is the salted peanut butter from Trader Joe’s. The only ingredients are peanuts and salt. Avoid peanut butter with palm oil in it.

Can I use another nut butter other than peanut butter?

Yes, any nut or seed butter will work.

Other Recipes You May Like

If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Vegan Peanut Butter Blossoms

These Vegan Peanut Butter Blossoms are the perfect sweet treat to make for Valentine's Day. They are made with a gluten free peanut butter cookie and topped with a homemade vegan peanut butter and chocolate heart!
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
13 minutes
TOTAL TIME:
25 minutes
Author - Hannah

Ingredients

Peanut Butter Cookies

  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil, melted
  • 1/2 cup runny all natural peanut butter
  • 2 1/4 cups almond flour
  • 1/4 tsp salt (omit if using salted peanut butter)

Homemade Peanut Butter Hearts

  • 1/2 cup dark chocolate, melted
  • 1 tbsp coconut oil, to help melt chocolate may use any other oil
  • 1/2 tsp peanut butter for each heart cavity
  • heart silicon mat

SCALE:

1X

YIELDS:

13 cookies

Directions

  1. If not making homemade hearts- then skip to step 4. If making the homemade heart shaped peanut butter cups, then first melt the dark chocolate with coconut oil, either in the microwave or on the stovetop.
  2. Next, place about 1 tsp of melted chocolate into each heart cavity of the silicon mold. Then, move the silicon mold around until the chocolate has touched all sides of the heart cavities. This is important so the peanut butter is completely enclosed by chocolate.  Place it in the freezer for 30 minutes to harden.
  3. Then, add in the peanut butter and finish off with more melted chocolate. Freeze for 1 hour or until completely firm- Video here.
  4. When ready, in a bowl mix together the maple syrup, vanilla extract and peanut butter. Whisk until fully combined.
  5. Then, add in the almond flour and baking soda and mix with a spatula until a dough is formed.
  6. Use a single cookie scoop and roll into balls. Flatten with the palm of your hand and place on the baking sheet and bake for 13 minutes. 
  7. Remove from oven and let cool for 5 minutes. Then, gently but firmly press the heart into the center of each cookie and enjoy!

Notes

  • These cookies won't spread a ton during baking time so it's important to flatten them slightly to give them a head start.
  • You can use a chocolate kiss, or any other heart shaped chocolate if preferred.
  • Let cookies cool for 3-5 minutes before adding in the heart to the center, if the cookies are too warm they will melt the chocolate immediately.
  • If using homemade hearts- keep them stored in the freezer until ready to use.

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