Dairy Free Peanut Butter Blossoms
This timeless favorite is guaranteed to please any crowd. It is the perfect sweet treat for parties and family gatherings.
Ingredients
For the Cookies
- 1/2 cup Dairy Free Butter, Softened
- 3/4 cup Creamy Peanut Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, Packed
- 1 Large Egg
- 2 tbsp Unsweetened Oat Milk
- 1 tsp Vanilla Extract
- 1 3/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
For Rolling & Topping
- 1/3 cup Granulated Sugar
- 36 Large Dairy Free Chocolate Chunks
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, beat the dairy free butter, peanut butter, granulated sugar and brown sugar for 2 minutes until fluffy. Beat in the egg, oat milk and vanilla until smooth. For the best texture, use a regular creamy peanut butter rather than a natural style one that separates.
- Add the dry ingredients and mix on low speed until combined. Cover and chill the dough for 30 minutes.
- Preheat the oven to 375°F and line two baking sheets with parchment paper. Roll the dough into 1 tablespoon balls, roll each one in the granulated sugar and place them 2 inches apart.
- Bake for 8-10 minutes, until the cookies are puffed, lightly golden and just starting to crack.
- Immediately press a chocolate chunk into the center of each hot cookie, letting the edges crack around it. Cool on the sheet for 5 minutes, then move to a wire rack and let the chocolate firm up before stacking.
Nutrition
Serving: 1servingCalories: 122kcalCarbohydrates: 15gProtein: 2gFat: 6g