Vegan Peanut Butter Blossoms with Nut-Free Alternatives
Updated: Aug 18, 2020
1 cup date sugar*
1/4 cup non-dairy milk
1 tsp vanilla OR cinnamon
3/4 cup oat flour*
1 tsp baking soda
1 tsp sea salt
*You can replace the date sugar with cane sugar and the gluten-free flours with 1 3/4 cup of unbleached all-purpose flour
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large mixing bowl or stand mixer, add the oil, nut butter, and sugar. Beat until creamy.
Add the milk and vanilla/cinnamon and beat until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the flour mixture to the wet mixture. Fold until combined.
Roll tablespoons of dough into golf-sized and place on the baking sheet.
Press into the centers of the dough balls with a 1/2 teaspoon measuring spoon.
Add the Enjoy Life chocolate chips to the center.
Bake for 7 minutes - at this point, you can remove from oven and add in more chocolate if needed.
Bake for another 3 minutes. Remove from oven and allow to cool before transferring to a cooling rack.
Store leftovers in an airtight container and keep in the refrigerator for about a week (if they can last that long in your household).