Vegan Peanut Butter Blossoms with Nut-Free Alternatives

Updated: Aug 19


Ingredients

*You can replace the date sugar with cane sugar and the gluten-free flours with 1 3/4 cup of unbleached all-purpose flour


Directions:

  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

  2. In a large mixing bowl or stand mixer, add the oil, nut butter, and sugar. Beat until creamy.

  3. Add the milk and vanilla/cinnamon and beat until combined.

  4. In a separate bowl, whisk together the flour, baking soda, and salt.

  5. Add the flour mixture to the wet mixture. Fold until combined.

  6. Roll tablespoons of dough into golf-sized and place on the baking sheet.

  7. Press into the centers of the dough balls with a 1/2 teaspoon measuring spoon.

  8. Add the Enjoy Life chocolate chips to the center.

  9. Bake for 7 minutes - at this point, you can remove from oven and add in more chocolate if needed.

  10. Bake for another 3 minutes. Remove from oven and allow to cool before transferring to a cooling rack.

  11. Store leftovers in an airtight container and keep in the refrigerator for about a week (if they can last that long in your household).

Enjoy!

#GlutenFree #PeanutButter #Cookies #Sunbutter #Vegan

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