Gingerbread men, iced sugar snowmen, spritz cookies — these classic holiday cookies have nothing on perfectly chewy peanut butter kiss cookies. This nutty cookie favourite used to be off-limits to vegans — until now.
Made with homemade dairy-free chocolate kisses for an extraspecial flair, these dairy-free cookies will not disappoint.
- For the chocolate kisses:
85 grams dairy-free chocolate chips
- For the cookies:
65 grams natural creamy peanut butter
55 grams vegan margarine
55 grams brown sugar
1 tablespoon vanilla soy milk
1/2 teaspoon vanilla extract
85 grams whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
60 grams demerara sugar (for coating)
- Line a cookie sheet with parchment paper.
- Melt the chocolate chips in the microwave (about two minutes); the chocolate should be smooth, but not runny. Spoon melted chocolate into a small ziplock freezer bag. Snip the corner to make a tiny opening (or use an icing tip, if you have one) and pipe out 18 chocolate kisses. Set aside on the counter or in the fridge to cool.
- Heat the oven to 375°F/ 190°C/ Fan 170.
- Beat the peanut butter and margarine in a large bowl until well blended. Add the brown sugar and beat again. Add soy milk and vanilla and beat well.
- In a separate bowl, mix together the flour, baking soda, and salt. Gradually beat this into the peanut butter mixture.
- Shape the dough into one-inch balls. Lightly roll each ball in demerara sugar and place on an ungreased cookie sheet.
- Bake eight to 10 minutes or until lightly browned. Immediately press a chocolate kiss into the centre of each cookie, then transfer the cookies to a rack to cool. Store the cooled cookies in an airtight container.
- 18 cookies
- Total Time
- 1 hour, 29 minutes, 59 seconds
- Calories per serving
- 126 calories