Vegan GF Peanut Butter Chocolate Ganache Blossoms
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 of time to make these cookies.
Servings: 18 cookies
Ingredients
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
- ½ cup full-fat canned coconut milk, vigorously shake can before opening or measuring
Instructions
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.
To Assemble
- 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.