It's almost Christmas! I thought I would be posting loads of cookie recipes, but I really haven't been baking many of my own recipes lately. Vegan Cookies Invade Your Cookie Jar is my most used cookbook, and even though I change the recipes a lot, to reduce the fat and omit the sugar, I have never made a single cookie from that book that I didn't like. It's a beautiful collection and would definitely recommend it!
Anyway, it's almost Christmas! It snowed a couple days ago and thankfully I got to take some pictures of it before the rain came and washed it all away. Tomorrow's supposed to be more rain (and apparently wind gusts up to 50mph?!), but I'm hoping for at least an inch or two of snow by Christmas. Honestly it doesn't feel like Christmas without snow. That is, unless you're eating one of these fantastic peanut butter blossom cookies! Delicious, soft peanut butter cookies with little pieces of love and joy placed directly in the middle. I only allow myself to make these at Christmas, due to them being so darn addictive.
Peanut Butter Blossom Cookies
- 2 cups all-purpose flour (alternatively, you could do 1 cup AP flour plus 1 cup whole wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan margarine, softened
- 1/3 cup natural peanut butter
- 2/3 cup pure maple syrup (or agave nectar or brown rice syrup)
- 2 tablespoons ground flaxseed
- 1 teaspoon pure vanilla extract
- Sugar for coating cookies (you could probably use coconut sugar for a refined sugar-free version if you want but I wouldn't know for sure because I've never used coconut sugar before)
- Several dozen chocolate candies*
1) Preheat oven to 375°. Line two baking sheets with parchment paper.
2) In a medium bowl, combine flour, baking soda, and salt. Set aside.
3) In a large bowl, mix together margarine, peanut butter, and maple syrup until smooth and completely combined. Stir in flaxseed and vanilla.
4) Add flour mixture to liquids, and stir until a soft dough is formed.
5) Shape dough into balls the size of walnuts. Roll cookies in sugar and place on baking sheets.
6) Bake for 6-8 minutes. Remove from oven. Top each cookie with chocolate candies, pressing down firmly so cookie crack around edge. Return to oven and bake for 1 minute, or until golden brown. Cool on cookie sheets for a few minutes, then transfer cookies to wire racks and let them get some nice rest until they're completely cool and the chocolates have hardened.
Makes 3-4 dozen cookies
*Traditionally you would use Hershey Kisses, but obviously that's not an option, as they're not vegan. However, if you know of any good brand that sells vegan chocolate in a similar size and/or shape as Kisses, you can definitely use it! If you can't find any premade chocolate, you can make your own! It only takes a few minutes to do. :-) You can use this imitation Hershey Kiss recipe or use my vegan chocolate recipe (except omit the fillings and instead pour all of the chocolate into the entire mold and freeze it only once - rather than painting the sides and freezing and adding fillings and freezing again and everything). I used cute heart-shaped molds because who doesn't want chocolate in the shape of hearts?? I don't have a sugar-free chocolate recipe yet, but I plan to look for one soon!
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