Eggless Peanut Butter Blossoms

Eggless Peanut Butter Blossoms

‘Tis the season for cookies! And the Christmas baking continues this week with these Eggless Peanut Butter Blossoms. These are definitely a favorite at the Fricke Farmhouse. The soft peanut butter cookie melts in your mouth and pairs perfectly with a dark chocolate kiss! They taste just like the classic recipe except I used cream cheese in place of the egg, swapped refined sugar for coconut sugar, and used natural peanut butter without any added sugar or oil. These still aren’t a nutrient-dense super food, but they do have slightly better-for-you ingredients!

eggless peanut butter blossoms with pinecones in the background

Ingredients

Here’s everything you’ll need to make some outstanding Eggless Peanut Butter Blossoms:

  • All purpose flour
  • Baking soda
  • Celtic sea salt
  • Organic Valley salted butter
  • Coconut sugar
  • Organic Valley cream cheese – This makes the BEST egg replacer for cookies!
  • Natural peanut butter – Make sure there are no added sugars or oils! Aside from salt, the ONLY ingredient should be peanuts!
  • Spice House pure vanilla extract
  • Granulated sugar (for rolling)
  • Dark chocolate kisses – Note that dark chocolate kisses are now made in a facility with almonds and hazelnuts. For those with nut allergies, milk chocolate kisses should be used instead.
cookies on a plate with chocolate kisses in front

How to Make Eggless Peanut Butter Blossoms

First, use a small bowl to whisk the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and coconut sugar, on high speed for about one minute. Then add the cream cheese and vanilla and mix on medium speed until combined, scraping down the sides of the bowl as needed.

Next, add the peanut butter and mix until combined. Then add the flour mixture to the wet ingredients and continue mixing on low speed until combined. Chill the dough in the refrigerator for 30 minutes.

eggless peanut butter blossoms

When the dough is chilled, line two baking sheets with parchment paper and preheat the oven to 350℉. Then scoop the dough into one tablespoon sized balls and roll in the granulated sugar. Finally, place the cookies on the baking sheets, spaced two inches apart and bake for 10 minutes.

Remove the cookies from the oven and press a chocolate kiss into each one. Immediately, transfer the baking sheets to the freezer for 10 minutes to keep the chocolate from melting. When the time is up, remove from freezer and transfer the cookies to a cooling rack.

eggless peanut butter blossoms

I hope you enjoy these easy and delicious Eggless Peanut Butter Blossoms! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!

More Recipes to Try

Print Recipe
No ratings yet

Eggless Peanut Butter Blossoms

These soft peanut butter cookies melt in your mouth and are paired perfectly with dark chocolate kisses! They taste just like the classic recipe except I used cream cheese in place of the egg, swapped refined sugar for coconut sugar, and used natural peanut butter without any added sugar or oil.
Prep Time30 minutes
Cook Time10 minutes
Chilling Time40 minutes
Total Time1 hour 20 minutes
Servings: 24 cookies
Rachel Alexandra

Ingredients

Instructions

  • In a small bowl, whisk the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and coconut sugar, on high speed for about one minute.
  • Then add the cream cheese and vanilla and mix on medium speed until combined, scraping down the sides of the bowl as needed.
  • Add the peanut butter and mix until combined.
  • Add the flour mixture to the wet ingredients and mix on low speed until combined.
  • Chill the dough in the refrigerator for 30 minutes.
  • When the dough is chilled, line two baking sheets with parchment paper and preheat the oven to 350℉.
  • Scoop the dough into 1 tablespoon sized balls and roll in the granulated sugar.
  • Place the cookies on the baking sheets, spaced two inches apart. Bake for 10 minutes.
  • Remove the cookies from the oven and press a chocolate kiss into each one. Immediately transfer the baking sheets to the freezer for 10 minutes to keep the chocolate from melting. Remove from freezer and transfer the cookies to a cooling rack.

Notes

Note that dark chocolate kisses are now made in a facility with almonds and hazelnuts. For those with nut allergies, milk chocolate kisses should be used instead.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

Related Posts



Leave a Reply