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Peanut Butter Blossom Cookies Dairy-Free & Egg-Free

Family traditions gotta stay, even with food allergies. 

And these peanut butter blossom cookies made dairy & egg free prove just that. 

See our quick recipe video and other tips in this post for making the best blossom cookies every time!


Vegan Peanut Butter Blossoms Cookies


Remember making peanut butter cookies when you were little?

I loved rolling the balls of dough in sugar and pressing them down with fork lines.

And when mom let us add Hershey kisses to the top…


Because really, chocolate makes everything better.

So when kiddo was diagnosed with severe milk allergy as a baby,

I didn’t try these chocolate peanut butter cookies for years.

Hershey Kisses were definitely a no-go.

Until I found the perfect allergy-friendly chocolate,

in the perfect shape for tops of cookies.

Dairy-free chocolate chunks! (see below)

Soon we were enjoying dairy-free and egg-free peanut butter blossom cookies…

and kiddos get to help, just like I did with my mom.

These are more than just dairy-free and egg-free peanut butter blossom cookies,

they are memories waiting to be made.

So get to it, mama.

If you can’t have peanut butter, try your favorite allergy-friendly alternative.

And miss out on family cookie traditions no longer. 

blossom cookie dough


Don’t over-bake these as they are best soft and chewy. They don’t need to brown at all. 

Using flax egg in this recipe works so well!

If replacing the egg, let these cookies cool all the way on the pan before transporting them to a container.

If you can’t do peanut butter, try these blossom cookies with your safe peanut butter alternative.

Making the dough in a Kitchen Aid Mixer is really easy.

See our video in this post for more tips about rolling the dough balls easily!

plate of peanut butter blossom cookies


We love these pans (affiliate) for being non-stick, non-teflon, and made in the U.S.A.

Nothing cleans better and easier than these silicone-coated, aluminum pans.

Plus, they have a whole line of allergy ID pans (affiliate)!

Included, is this allergy ID cookie sheet (affiliate).

Never worry about residue from butter, milk, cheese, etc.

Grab yourself some allergy ID pans, in the color purple,

to know your kiddo is eating from safe, non-contaminated pans and surfaces.

How cool is that?

Wish I had these 14 years ago. 

Great for the cookie recipe below!

Dairy-Free Blossom Cookies


Oven Temp 350

Makes 36 Cookies


1/2 cup white sugar + extra sugar for rolling
1/2 cup brown sugar
8 tablespoons of softened dairy-free butter
1 egg or flax egg
1/2 cup creamy peanut, nut, or seed butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 cups flour
dairy-free chocolate chunks


Preheat oven to 350 degrees.

In a large bowl, cream together 1/2 c. white sugar, 1/2 c. brown sugar, and 8 Tbs. dairy-free butter.

Add 1 beaten egg or 1 flax egg

Mix in 1/2 c. peanut butter and 1 tsp. vanilla until smooth and creamy.

Mix in 1/2 tsp. salt and 1/2 tsp. baking soda well.

Mix in 1 and 1/2 c. flour until well combined.

Scoop dough 1 tablespoon at a time. I love to use my melon baller. (affiliate)

Roll dough into 1 inch balls and place on cookie sheet.

Roll the balls in an extra bowl of white sugar, coating completely. Place back on cookie sheet.

Next, gently flatten each ball with the back of a spatula, to about 1/2 inch thick. 

Then push down the center of each cookie down slightly more with your thumb.

Place 2-3 dairy-free chocolate chunks in the center of each cookie.

Bake for about 10 minutes, until no longer glossy and wet looking. Don’t overbake. They don’t need to brown. 

Pull the cookies out of the oven and let them sit on the hot pan until cooled.

Then move them off the pan and store in an airtight container once the chocolate hardens back up.   

Hope you love these dairy-free, egg-free peanut butter blossom cookies as much as we do. 

This was originally posted in December 2014.



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Thursday 23rd of December 2021

Delicious and the kids loved them! But they turned out flat? What did I do wrong?

Jamie Kaufmann

Monday 27th of December 2021

Hi Kristin. Did you remember the baking soda? I've never had ours come out flat and even flatten them before baking. I'm glad they tasted good, though!


Wednesday 22nd of December 2021

Peanut blossoms are a family tradition, but now we have a little one with a peanut allergy. I subbed in Wow Butter without telling any of the grownups and they couldn’t tell the difference!

Jamie Kaufmann

Monday 27th of December 2021

Toni, that's amazing!!! Thank you for sharing, that will encourage many of our families with peanut allergy. You made our day!


Saturday 25th of February 2017

Can I use applesauce instead of flax?


Wednesday 24th of December 2014

Oh good! I've eaten two today and I rarely give into wheat products. Guess I love them, too. ;)


Wednesday 24th of December 2014

They are sooooo good!

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