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If you follow those links and purchase the product I make a small profit.
Thank you for the support!
Happy Blogcember Day 9!
I LOVE cookies. Cookies are my all time favorite dessert, it’s a hard decision to make but cookies definitely win, especially when they’re warm. Last Christmas, me and my sister made about 10 types of cookies to send out to family. It was exhausting and shipping was really expensive. But from that cookie making, I discovered my all time favorite…peanut butter blossoms. They have the perfect combo (chocolate and peanut butter), they’re soft with a little bit of crunch from the sugar, and they’re super easy to make. However, last Christmas I was not vegan! This year, I decided to use the same recipe from before, but replace ingredients with vegan ones when necessary.
Tomorrow I am actually attending a one day meditation retreat! They will be serving mostly vegetarian food, but I didn’t want to starve all day (it’s not fun meditating in a room of people with your stomach growling either) so I decided to make a few dishes of my own! Pasta salad, garlic bread, Gardein’s “Turkey” Roast, and these cookies! I’m pretty excited about it. They came out tasting great! I hope other people love them too. I like to prepare vegan food for others so they can ask, “This is vegan??” and I can provide a real life example about how a vegan diet is not disgusting or boring!
For blossoms, usually a Hershey kiss is pressed down in the center of the cookie right after it comes out of the oven. Unfortunately there are no vegan kisses, so I used 3-4 Enjoy Life chocolate morsels! When I was searching around for vegan recipes, I saw one that made their own kisses, which was awesome but way too time consuming and more likely to result in a messy disaster!
The Recipe
Makes about 40 2-inch cookies Prep time: About 20 minutes Cook time: 8-10 minutes
Vegan Chocolate Morsels
1/2 cup vegan butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 flax egg (1 Tbsp ground flax seeds + 2 Tbsp water, allow to sit a couple minutes)
2 Tbsp almond milk (or coconut, cashew, etc.)
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Preheat oven to 375 degrees F.
In a medium bowl combine/mix the flour, baking soda, and salt, set aside.
In the bowl of a stand mixer, cream the “butter,” peanut butter, and both types of sugar until fluffy.
With the mixer on low add the flax egg, almond milk, and vanilla. Mix to combine.
Slowly add in the flour mixture until combined.
Shape dough into 1-inch balls. Roll in sugar and place on ungreased cookie sheet (no need to flatten the cookie!).
Bake 8-10 minutes. Remove from oven and immediately press 3-4 chocolate morsels in the center of each cookie. Move to a wire rack to cool.
A couple of notes:
-I sprayed my cookie sheet with a little bit of olive oil.
-After mixing everything, my batch came out super crumbly. Luckily when pressed into balls it stuck together really well!
-Mine tasted amazing!
I brought these cookies to a one day meditation retreat for everyone and the people that tried them loved them!
