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
- Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
- In a small bowl, whisk together the flour, baking powder, and salt
- In a medium bowl, whisk together the aquafaba/egg white, almond milk, and vanilla extract
- Stir in the peanut butter until fully combined
- Stir in the coconut sugar
- Stir in the flour mixture (you may want to use your hands for this part) until a dough forms
- 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
- Bake for 8-10 minutes. While the cookies bake, unwrap the chocolate kisses
- As soon as the cookies come out of the oven, press a chocolate kiss into the centre of each one*
- 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