When I first started dating my now husband, I became known for the peanut butter "kiss" cookies I brought to all of the family gatherings. My secret? A Betty Crocker package and unwrapping dozens of Hershey kisses to smash on top.
When I first went vegan, however, I missed these cookies--and so did my guests. Recently, I decided to make my own version, using minimal ingredients and a rich vegan chocolate bar in place of Hershey kisses. The result is something even Betty Crocker would be totally envious of.
These Peanut Butter "Kiss" cookies are made with only four ingredients, so they're perfect to whip up for Valentine's Day to share with your sweetheart. Along with being plant-based, they're also gluten-free, refined sugar-free, and oil-free!
Not a fan of peanut butter? Feel free to mix things up by using almond butter, or, if you're avoiding nuts, sunflower seed butter would work well here, too. Feel free to mix it up by using different chocolate bars. My personal favorite is using dark chocolate--the darker the better!
I hope you and your darling enjoy my spin on this classic cookie for Valentine's Day!
YIELDS
16-24 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup peanut butter
- 1 tablespoon flaxseed
- 3 tablespoons water
- 1 cup unrefined coconut sugar
- 1 bar your favorite dairy-free chocolate bar, loosely chopped or broken into pieces
Directions
1. Preheat oven to 350°F and line a baking pan with parchment paper.
2. In a bowl, combine peanut butter, flax egg (1 tablespoon flax seed + 3 tablespoons water), and coconut sugar until combined.
3. Drop 1-tablespoon balls onto a parchment-covered cookie sheet and flatten slightly with hands.
4. Bake for 10-12 minutes, or until golden brown underneath.
5. Remove from oven, then break up your favorite chocolate bar and press chocolate pieces into cookie. Allow to cool. Serve!
6. Store leftover cookies in an airtight container for 3-5 days or freeze for long-term storage.
2. In a bowl, combine peanut butter, flax egg (1 tablespoon flax seed + 3 tablespoons water), and coconut sugar until combined.
3. Drop 1-tablespoon balls onto a parchment-covered cookie sheet and flatten slightly with hands.
4. Bake for 10-12 minutes, or until golden brown underneath.
5. Remove from oven, then break up your favorite chocolate bar and press chocolate pieces into cookie. Allow to cool. Serve!
6. Store leftover cookies in an airtight container for 3-5 days or freeze for long-term storage.
Also by Lauren: Cherry Almond Muesli Cookies
Related: Healthy Banana Chocolate Chip Cookies
Vegan and Gluten-Free Blackout Cookies
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Photos: Lauren Kirchmaier
