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

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Instructions

Prep: Make the chocolate kisses first, then make the dough.
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.
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.
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.
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.
Bake: Place the baking sheets into the oven and bake for 9-11 minutes, or just until the cookie dough as started to spread.
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.
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.
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.