These easy vegan chocolate blossoms are a twist on the classic peanut butter blossoms! Soft, chewy, thick, and brownie-like, the dough is so easy to make and topped with a homemade vegan chocolate kiss!

vegan chocolate blossoms on parchment paper

Chocolate blossoms- the chocolate lover’s peanut butter blossom!

With Christmas Cookie season upon us, of course, we’re looking to veganize some of the classics: sugar cookies, gingerbread cut outs, raspberry thumbprint cookies, Linzer cookies, and of course, peanut butter blossoms.

And if you’re really festive, you’re making a homemade gingerbread house!

But personally, I love adding a few cookies that are more twists on the classics (like these drop style 15 minute vegan sugar cookies!). Enter in these easy chocolate blossom cookies!

vegan chocolate blossoms on parchment paper

All made entirely dairy free, vegan, and without any eggs 😉 Yet you’d never know.

Think peanut butter blossoms, but chocolate- they’re soft, chewy, and decadently rich with chocolate throughout. Almost like my vegan brownie cookies, but then coated in festive sprinkles or sugar and topped with a homemade dairy free chocolate kiss!

Are Hershey’s kisses vegan?

No, Hershey’s kisses are NOT vegan, not even the dark chocolate version.

However, we’re making our own vegan “Hershey’s” kisses using a chocolate mold! I use a mold by Avery Road, but it looks like they’ve discontinued it (I bought mine a few years ago). This one, however, is very similar!

bitten chocolate blossom

Overview: step by step how to make vegan blossom cookies:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

chocolate blossom wet ingredients
After you’ve prepped the chocolate kisses, we’ll make the cookie dough. Whisk together the wet ingredients, including the cocoa powder.
chocolate blossom cookie dough
Then add in the flour along with some dairy free milk, and fold the flour into the wet ingredients to form the cookie dough.
chocolate blossoms before baking
Chill the cookie dough for 10-20 minutes, then scoop and roll the cookie dough in sprinkles or sugar.
chocolate blossoms cooling
Once baked, press a homemade chocolate kiss on top, and let the cookies cool in the fridge so that the chocolate doesn’t melt too much.

Can I make these chocolate blossoms gluten free?

Absolutely! But with one caveat- I’ve noticed a lot of people trying to make my recipes gluten free with almond flour or coconut flour, and it just won’t work. My recipes are specifically tested and designed for a gluten free flour blend (i.e. one that contains xanthan gum).

Almond flour, despite some sources online, is NOT a 1:1 substitute for all purpose flour, and cannot be substituted here.

For a gluten free flour blend, I personally use and love King Arthur Measure for Measure gluten free baking flour. It’s incredibly easy and literally measures exactly 1:1 for all purpose flour.

chocolate blossoms on parchment paper

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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chocolate blossoms on parchment paper

Homemade Vegan Chocolate Blossom Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 15
  • Chilling Time: 20
  • Cook Time: 12
  • Total Time: 47 minutes
  • Yield: 20 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These easy vegan chocolate blossoms are a twist on the classic peanut butter blossoms! Soft, chewy, thick, and brownie-like, the dough is so easy to make and topped with a homemade vegan chocolate kiss!

Ingredients

Scale

Chocolate Blossom Cookie Dough:

  • 1 1/4 cup (157 g) all purpose flour or gluten free 1:1 baking flour*
  • 1/2 cup (50 g) dutch-process cocoa powder
  • 1 tsp baking powder
  • 1/2 cup (113 g) salted vegan butter, melted and cooled to room temperature
  • 3/4 cup (150 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 g)  dairy free yogurt, room temperature
  • 1/8 tsp sea salt
  • 2–3 tbsp dairy free milk
  • 1 batch vegan chocolate kisses
  • 1/2 cup sprinkles or sugar, for rolling

Vegan Chocolate Kisses:

  • 1 cup vegan chocolate
  • chocolate kiss mold
  • piping bag

Instructions

  1. Prep: Make the chocolate kisses first, then make the dough.
  2. To make the chocolate kisses: Heat the chocolate in a microwave safe bowl in increments of 30 seconds, stirring in between each increment until fully melted. Pour the chocolate into a piping bag, and cut the end of the piping bag off. Squeeze the chocolate into the chocolate kiss mold, filling each chocolate kiss until full. Then place the mold into the fridge to chill while you make the dough.
  3. Make the cookie dough: In a large bowl, whisk together the vegan butter, light brown sugar, and granulated sugar until combined. Then add in the dairy free yogurt, cocoa powder, baking powder, and sea salt, and whisk until combined. Finally, add in the flour, and use a silicone spatula along with adding in 1 tbsp at a time of dairy free yogurt as you fold the flour into the cookie dough. BE careful not to add in too much dairy free milk in the beginning – start with just 1 tbsp and add in another half way through folding the flour into the dough, until the flour is just combined into the wet ingredients.
  4. Chill: Cover the bowl and chill in the fridge for 10-20 minutes. While the dough is chilling, preheat the oven to 350F, and line two baking sheets with parchment paper.
  5. Shape the dough: Using a medium cookie scoop or a tablespoon scoop, scoop about 1.5 tbsps of cookie dough and roll between your palms to make in a smooth dough ball. Dip in either sugar or sprinkles for decoration, then place onto the baking sheet. Repeat for the remaining cookie dough, yielding about 18-20 cookies.
  6. Bake: Place the baking sheets into the oven and bake for 9-11 minutes, or just until the cookie dough as started to spread.
  7. While the cookies are baking: Pop out the chocolate kisses so you’re ready to form the blossoms. Place a piece of parchment paper onto a cookie cooling rack. You’ll then place the cooling rack into the fridge after you’ve finished the blossoms to help set the chocolate, so make sure there’s room in your fridge.
  8. Finish the blossoms: Once the cookies are baked, remove from the oven and use a spatula to transfer the cookies to the cooling rack. Press a vegan chocolate kiss into the middle of a cookie, and repeat for the remaining cookies. Then place the cooling rack into the fridge so that the chocolate doesn’t melt too much. They should need only 10-12 minutes.
  9. Enjoy! Serve immediately or store for a cookie exchange for later. You can keep these cookies wrapped at room temperature for 3 days, or store in the fridge for up to a week.

Notes

Gluten free: I recommend using King Arthur measure for measure gluten free baking flour. I do NOT recommend using almond flour, coconut flour, or the like. It will not work in this recipe.