Each Christmas my Grandma would make tons of cookies and treats of various varieties then reward folks tins or plates of them.  She would all the time 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 believe he may have simply eaten an entire plate of simply these, however I nonetheless beloved the range and the way fairly the cookies all appeared collectively.  I do not make most of them anymore, principally as a result of I haven’t got a spritz maker, or a krumkake iron, or a rosette iron.  However I nonetheless make the simplest of all of them and my favourite, the peanut blossoms.

I’ve veganized them, and make them a bit 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 handmade peanut butter that simply accommodates peanuts and a bit little bit of sea salt.  I all the time have it readily available as a result of I’m obsessive about peanut butter, and I really like making my very own.  Truthfully I’m going by means of a jar per week.  If you need to make your personal 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 out to be butter (or alternatively you should utilize a meals processor, it simply will not get as clean, 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 might additionally use coconut sugar or (or a mix of half granulated half brown sugar if you happen to desire that).  I similar to that the maple sugar offers the cookies a slight maple taste!  For the flour I used natural entire wheat pastry as a result of that’s what I had readily available and like, however if you happen to wished to make these gluten free, you might swap it for Bob’s Crimson Mill Gluten Free All Objective baking flour 1:1.  I’ve used it earlier than and know it really works nicely.

Lastly, as soon as the cookies had been all baked and scrumptious, as a substitute of urgent in a Hershey’s Kiss like the standard ones (since they don’t seem to be vegan and I desire 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 superb! If you’re a fan of peanut blossoms (or simply chocolate and PB typically), positively give these Vegan Truffle Blossom Cookies a attempt!

Vegan Peanut Butter Truffle Blossom Cookies

Components:

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 sit down quarter-hour earlier than utilizing)
• 1 1/2 cups natural entire 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 clean peanut butter (you need PB that isn’t too thick, simply clean 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 clean.
3. Add the flour, soda and powder and blend till nicely mixed and uniform in colour. 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 picket spoon (or one thing related in dimension) frivolously into the middle of every of the cookies immediately to make an indentation in every one (the place you’ll put the truffle filling).  Let the cookies cool fully.
6. To make the truffle filling, within the high of a double boiler soften the chocolate till clean then add the peanut butter and whisk till nicely mixed.  Place in a pastry bag (or a ziplock bag with the nook lower 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.

*In case you would favor to make these gluten free, swap the natural entire wheat pastry flour 1:1 with Bob’s Crimson Mill Gluten Free All Objective Baking Flour (I’ve tried this model and know it really works nicely).