Vegan GF Peanut Butter Blossom Cookies

Cookies, a staple of the holiday diet, right?  Well when you don’t eat dairy or gluten all those classics are off the table… or so you think. I wanted to recreate and old favorite and these came out perfectly. The addition of molasses syrup gives these cookies a great depth of flavor.  And please the combination of chocolate and peanut butter is a immediate win in most people’s books so there you go!

Short on time this month so let’s get to this recipe!

Vegan GF Peanut Butter Blossom Cookies
Prep time:
Cook time:
Total time:
Serves: 12-14 cookies
  • 1 cup creamy peanut butter
  • ½ cup coconut sugar
  • 1 flax egg (1 tbl flax meal mixed with 3 tbl water, stirred and allowed to sit 4 minutes)
  • 1 tbl molasses
  • ¼ tsp tbl salt
  • ½ tsp pure vanilla extract
  • Himalayan salt for topping
  • 1 bag of Justin’s dark chocolate peanut butter cups (wrappers peeled off)
  1. Preheat your oven to 350 degrees.
  2. Line your baking sheet with parchment paper.
  3. Into a your stand mixer, paddle attached, add all of your ingredients through vanilla. Blend until creamy.
  4. Using a small scoop, place the dough balls on your sheet about 2 inches apart.
  5. I gently pressed them down a bit to flatten.
  6. Bake for 8 minutes then remove.
  7. As soon as you remove them, press the pb cups into the center of each one.
  8. Allow to cool completely.



Sorry for the poor lighting but yesterday was so glum and gray out.

I topped with a pinch of Himalayan salt when the chocolate was melting.

These cookies, once completely cooled/and the chocolate is solid, can be frozen for up to 30 days.

I hope you are having a wonderful holiday season! ~ox

— Knead to Cook

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  1. recently i recd. e mail via Green Planet abt PEANUT BUTTER BLOSSOM COOKIES at bottom Nutri info doesn’t have amt. by printing mistake I would like to know the values of particular kindly furnish same .Tks