Egg-Free Peanut Butter Blossom Cookie Recipe Highlights
These rich and decadent Eggless Peanut Butter Blossom Cookies are easy to make and oh-so-delicious! They are full of peanut butter flavor even though I didn’t use real peanut butter. As you know, my daughter is also allergic to peanuts, but these peanut butter cookies were always on her wishing list. So, of course, I had to create a safe version for her. I am telling you, she was on cloud nine when she came from school and saw these over the counter. They’re rich and decadent. Easy to make with simple ingredients. With a slightly crispy outer texture, soft, chewy centers, and an irresistible balance of sweet and salty, they make the PERFECT holiday cookie! So let’s get baking!
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Creamy peanut butter: You can use peanut-free peanut butter or regular.Sugars: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.Cream cheese: Use the full-fat version that comes in blocks.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.Hershey’s kisses: Use any variety you prefer.
If time allows, chill the dough. I recommend chilling the dough so that it’s not as sticky and easier to roll. It also helps make the cookies extra thick. The cookies should still be warm when you press the chocolate kiss on top.
FREEZE: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw them. MAKE-AHEAD: You can make the cookie dough and chill it in the refrigerator for up to 1 day.
More Egg-Free Cookie Recipes You’ll Love!
25 Easy and Delicious Eggless Christmas CookiesEggless Soft Molasses CookiesEggless Thumbprint CookiesEasy Eggless Soft Sugar CookiesEggless Sugar CookiesEggless Gingerbread CookiesBrowse more eggless cookie recipes…
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
