Vegan Peanut Butter Blossoms (Clean)



Christmas is only 4 days away! These past few days have been fully dedicated to Christmas prep, and I mean purely Christmas prep. Yesterday, I spent the entire morning putting up Christmas window stickers with my mom, spent the afternoon shopping for more gifts, and spent the night wrapping gifts. I’ve probably spent at least 5 hours wrapping gifts in the past few days, but it’s all worth it. Not to brag or anything, but those gifts are looking pretty damn good. I’d show you now, but I think I’ll save that for a separate Christmas post where I can show off how festive my house is at the moment.



Pop quiz: Why did I choose to make peanut butter blossoms?


Answer: Because Hershey’s kisses were on buy-one-get-one-free and I didn’t know what to do with all of them ^_^ (If anyone has suggestions, I’d be happy to hear them!)




Let’s focus on these peanut butter blossoms. I do realise that the cookie-to-chocolate proportion is a little off, but hey – more chocolate is never a bad thing, right?



These cookies are so easy to make and are perfect for sharing during Christmas! You could even wake up half an hour early on Christmas Eve to bake these cookies – they’re that quick! You just throw together a bunch of ingredients, bake them for just under 10 minutes, stick a Hershey’s kiss on top of each one and voila! Cookies!


What I love about these is the perfect pairing of both textures and flavours. The cookie has the wonderful texture of a crunchy cookie, while the chocolate just melts in your mouth. In terms of flavour – peanut butter and chocolate is a classic flavour combo, and all classics exist for a reason – because they pair so damn well together!


This may perhaps be my last post before Christmas, so I wish you all a Merry Christmas and I hope that you get to spend time with your loved ones, receive lots of gifts, and eat delicious food. I know I will 😉



Vegan Peanut Butter Blossoms

Adapted from Amy’s Healthy Baking


  • 1 cup (120g) white whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg white, room temperature or 3 tbsp aquafaba
  • 1 tablespoon (15mL) almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (64g) natural peanut butter
  • 1/2 cup (96g) coconut sugar
  • 15-20 dark chocolate kisses


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a small bowl, whisk together the flour, baking powder, and salt
  3. In a medium bowl, whisk together the aquafaba/egg white, almond milk, and vanilla extract
  4. Stir in the peanut butter until fully combined
  5. Stir in the coconut sugar
  6. Stir in the flour mixture (you may want to use your hands for this part) until a dough forms
  7. Roll the dough into 15-20 spheres and place onto a baking sheet lined with a parchment paper or a silicone baking sheet. Flatten each sphere until it’s larger than the base of the chocolate kisses
  8. Bake for 8-10 minutes. While the cookies bake, unwrap the chocolate kisses
  9. As soon as the cookies come out of the oven, press a chocolate kiss into the centre of each one*
  10. Allow the cookies to cool and the chocolate kiss to set before serving. Serve at room temperature

*If you don’t want the kisses to soften and have a truffle-like consistency at room temperature, place the cookies into the freezer immediately to prevent the kisses from warming up


Stained Glass Cookies (Cheat)


What’s this?


Candy inside a cookie?!?



Whoever came up with the idea of baking ground up hard candies inside a cookie is an absolute genius. These are not only delicious, but they look beautiful!


You can use whatever flavored and colored hard candies you want.


They’re not to difficult to make, and they make pretty big batches. It depends on the size of your cookies. This recipe was supposed to make 2-4 dozen. I kinda ended up with 91…DSC_0970.

Mine were small, though. I’d eat 10 at a time.


Oh, and I didn’t poke a hole at the top of mine. These are a great decoration to your Christmas trees, so I would recommend poking a hole at the top of your cookie so that you can thread a ribbon through it and hang it up. If you change your mind about hanging them up after you’ve already poked a hole, you could still eat it 😉

DSC_0958. DSC_0968.

Stained Glass Cookies

(Adapted from SimplyRecipes)

Makes 2-5 dozen, depending on the size of your cookies


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 20-40 hard candies, approx. (ex. Lifesavers, Jolly Ranchers), preferably in 3-4 different colors/flavors


  1. Preheat oven to 190C or 375F
  2. In a large bowl, cream together the butter and both sugars until light and fluffy
  3. Mix in the molasses, vanilla, and egg until smooth
  4. In a medium bowl, mix together the flour, salt, and baking powder
  5. Add the flour mixture into the butter mixture and mix until just combined
  6. Press the dough together and divide into two disks
  7. Cover in plastic wrap and refrigerate for at least an hour, or up to 2 days
  8. Separate the hard candies based on color
  9. Use a food processor to process the candies until they become a coarse flour (alternatively, you could crush them using a mallet)
  10. Roll out your cookie dough so that it’s 1/4 inch, or just over half a centimeter thick
  11. Use your cookie cutter to cut out a circle/shape, and use a smaller cookie cutter to cut out the dough inside of it. Poke a hole at the top of it if you wish to hang it up
  12. Transfer the cut-out cookie dough onto a greased baking sheet
  13. Fill the center of each cookie with the candy flour
  14. Bake for 9-10 minutes. The candy should be bubbling and have melted completely, and the cookies should be browning slightly
  15. While the cookies are baking, use the leftover cookie dough to make another batch of cookies
  16. Allow the cookies to cool (this is really important!)
  17. Eat the cookies 🙂 (or hang them up)