Classic Vegan Peanut Butter Blossoms (Easy!)

Step 1

It’s easiest to start by making the chocolate kisses first. See notes section for instructions. Then while the kisses are setting in the freezer, measure out all ingredients. Line two large baking sheets with parchment paper or a silicone cookie mat, and set aside.

Step 2

In a large bowl, use a hand mixer to cream together the vegan butter and sugar until light and fluffy, about 2-3 minutes. Then add in the peanut butter, applesauce, and vanilla extract. Mix until combined. Then add in the flour, baking soda, and salt (if using), and use a rubber spatula to fold the flour gently into the wet mixture just until combined. Chill the dough for 30 minutes in the fridge covered.

Step 3

preheat the oven to 350F.

Step 4

Place the remaining granulated sugar in a small bowl. Use a cookie scoop (about 1.5 tbsp in size) or roll dough into small dough balls (about 1.5 tbsp each). Dip each cookie dough ball into the decorative sugar, coating it all around, then place the dough onto the baking sheet. They should be about 2 inches apart to prevent touching when they spread.

Step 5

Bake for 10-12 minutes, or until the edges have set, and the middle is slightly puffy. Remove from the oven. While the cookies are baking, you can remove the chocolate kisses from their silicone mold and place them in a bowl while you wait.

Step 6

Place the chocolate kisses onto the cookies: Immediately press one chocolate kiss into each cookie lightly and immediately place cookies into the freezer so that the kisses doesn’t melt for 5 minutes.

Step 7

Serve and enjoy! Store any remaining cookies in the freezer for up to 3 months in an air tight container.