Vegan Peanut Butter Truffle Blossom Cookies

Each Christmas my Grandma would make tons of cookies and treats of various varieties then present individuals tins or plates of them.  She would at all times make spritz cookies, rosettes, krumkake, divinity, and peanut blossoms.  The peanut blossoms had been my favourite.  They had been additionally my Dad’s favourite, I feel he might have simply eaten an entire plate of simply these, however I nonetheless liked the range and the way fairly the cookies all appeared collectively.  I do not make most of them anymore, largely as a result of I haven’t got a spritz maker, or a krumkake iron, or a rosette iron.  However I nonetheless make the best of all of them and my favourite, the peanut blossoms.

I’ve veganized them, and make them a bit of bit extra suited to my grown up tastes nonetheless. For the bottom, I’ve traded within the Skippy and Jif we used to make them with for my hand-crafted peanut butter that simply comprises peanuts and a bit of little bit of sea salt.  I at all times have it readily available as a result of I’m obsessive about peanut butter, and I like making my very own.  Actually I am going by a jar every week.  If you want to make your individual too, simply mix up 3-4 cups dry roasted peanuts in a excessive velocity blender, urgent the nuts down into the blade with the tamper till they turn into butter (or alternatively you need to use a meals processor, it simply will not get as easy, will take longer and you’ll have to cease it a couple of instances to scrape it down).

I used maple sugar for the sweetener within the cookies, however you would additionally use coconut sugar or (or a mix of half granulated half brown sugar in case you favor that).  I identical to that the maple sugar offers the cookies a slight maple taste!  For the flour I used natural complete wheat pastry as a result of that’s what I had readily available and like, however in case you wished to make these gluten free, you would swap it for Bob’s Pink Mill Gluten Free All Goal baking flour 1:1.  I’ve used it earlier than and know it really works properly.

Lastly, as soon as the cookies had been all baked and scrumptious, as an alternative of urgent in a Hershey’s Kiss like the standard ones (since they aren’t vegan and I favor extra actual chocolate), I pressed a gap into the middle and made my very own peanut butter chocolate truffle filling!  Belief me it’s sooo rather more scrumptious!  They’re wonderful! If you’re a fan of peanut blossoms (or simply chocolate and PB generally), undoubtedly give these Vegan Truffle Blossom Cookies a attempt!

Vegan Peanut Butter Truffle Blossom Cookies

Substances:

Cookies:

• 1 cup brown sugar, maple sugar or coconut sugar
• 1/2 cup creamy peanut butter
• 1/2 cup melted coconut oil
• 1 Tbsp floor flax seed blended with 3 Tbsp filtered water (allowed to take a seat quarter-hour earlier than utilizing)
• 1 1/2 cups natural complete wheat pastry flour*
• 3/4 tsp baking soda
• 1/2 tsp baking powder

Filling:

• 3/4 cup chopped vegan darkish chocolate
• 1/4 cup cup plus 2 Tbsp easy peanut butter (you need PB that isn’t too thick, simply easy and spreadable, the sort with simply peanuts and salt).

Directions:

1. Preheat the oven to 350F levels, and line a sheet 2 pans with parchment.
2. In a big bowl, combine collectively the sugar, coconut oil, and flax seed combination till easy.
3. Add the flour, soda and powder and blend till properly mixed and uniform in coloration. Roll the dough into 1 inch balls, and place on the ready cookie sheets 2 inches aside.
4. Place the cookies within the oven and bake for about 13 minutes or till frivolously brown and set.
5. Take away from the oven and press the spherical deal with finish of a whisk or wood spoon (or one thing comparable in measurement) frivolously into the middle of every of the cookies straight away to make an indentation in each (the place you’ll put the truffle filling).  Let the cookies cool fully.
6. To make the truffle filling, within the prime of a double boiler soften the chocolate till easy then add the peanut butter and whisk till properly mixed.  Place in a pastry bag (or a ziplock bag with the nook reduce off), and pipe into the middle of every cookie.
7. Place within the freezer till set, about 20 minutes.
8. Take pleasure in!

Cookies preserve for about 1 week in an hermetic container on the counter or 3 weeks refrigerated, or 4 months within the freezer.

*When you would like to make these gluten free, swap the natural complete wheat pastry flour 1:1 with Bob’s Pink Mill Gluten Free All Goal Baking Flour (I’ve tried this model and know it really works properly).