These vegan gf peanut butter chocolate ganache blossoms are packed with rich peanut butter flavor and a velvety chocolate filling. A simple gluten-free and vegan peanut butter cookie dough is formed into wells, baked, and filled with a silky smooth chocolate ganache. You’ll need just 7 ingredients (plus sea salt + water) and 30 minutes to make these simple vegan cookies.
Hellooo, world! It’s been over two weeks since my last post, which is the longest I’ve gone without posting in about four years. I’ve missed you all, and I so appreciate your patience as I’ve settled into motherhood.
From here on out, it’s my goal to post at least once a week (hopefully more as I reestablish my cooking groove), so stay tuned for more recipes to come.
Speaking of recipes, please comment or email with recipe requests—I love hearing from you. It seems that soups have been a real hit this winter, and I’m currently testing another one that I have a feeling you’ll love.
But for now, let’s talk cookies…
These peanut butter chocolate ganache blossoms have been a long time coming. I’ve had this recipe tested and waiting to photograph since November, and I’m so excited to finally share it with you.
The peanut butter cookie base is a smaller, tart-shaped version of this beloved recipe.
The dough is prepared, pressed into mini muffin liners, and baked until puffy and golden.
As the cookies cool, you’ll whip up a super easy and quick vegan chocolate ganache. Simply simmer a bit of full-fat coconut milk in a pan and pour it over a cup of chopped dark chocolate or chocolate chips. Then, whisk, whisk, whisk until smooth and glossy.
Once the cookies are completely cool, spoon the chocolate ganache into the center of each.
Then, pop the pan in the refrigerator or freezer and chill until the ganache sets.
Then, bite, savor, and repeat.
You’ll want to store these cookies in the refrigerator to keep the chocolate ganache set.
Alternatively, you can freeze them for up to a month and defrost as needed for on-demand cookie snacking.
I hope you enjoy these treats as much as I do.
And might I just add that it feels good to be back! xo
Vegan GF Peanut Butter Chocolate Ganache Blossoms
Vegan GF Peanut Butter Cookies
- 1 batch Soft and Tender Peanut Butter Cookie Dough (do not bake yet)
Chocolate Ganache Filling
- 1 cup non-dairy chocolate chips
- 1/2 cup full-fat canned coconut milk, vigorously shake can before opening or measuring
For the Vegan GF Peanut Butter Cookies
- Preheat the oven to 350F. Line a mini muffin tin with mini parchment paper baking cups.
- Scoop approximately 2 teaspoons of the dough into each baking cup. Use your fingers to press the dough firmly and evenly into the bottom and 1 inch up the sides of each cup, forming a well. You'll have a bit of leftover cookie dough—I recommend refrigerating it for cookie-dough noshing.
- Bake for 8–10 minutes, or until the cookie cups are just turning golden brown and a toothpick inserted into the center of one comes out mostly clean with a few moist crumbs at the tip. They'll puff up quite a bit while baking; however, they'll fall and settle back into crust shape as they cool.
- Transfer the pan to an oven-safe cooling rack. Cool completely.
For the Chocolate Ganache Filling
- Once the cookies are almost cool, prepare the chocolate ganache filling.
- Add the chocolate chips to a medium glass bowl.
- In a small saucepan, heat the coconut milk over medium heat until it's steaming hot and simmering, but do not boil. If you accidentally heat it to boiling, let it cool slightly until it's piping hot but no longer bubbling.
- Pour the coconut milk over the chocolate chips and let stand for 5 to 10 minutes to melt the chocolate.
- Whisk until smooth and glossy.
- Once the cookies are cool, use a spoon to fill the center of each with the chocolate ganache.
- Transfer the tray to the refrigerator or freezer and chill until the ganache layer sets.
- Store the finished cookies in the refrigerator for up to 1 week or freeze for up to 1 month.