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Peanut Butter Kiss Cookies
of those few cookies from my childhood I’ve not been able to experience
again as a vegan, well, the wait is over because the desire to make
them was finally greater than my natural laziness. Behold the vegan
Peanut Butter Chocolate Kiss Cookie! Okay, I’m not going to lie. This
is a little more high-maintenance than some of my recipes but it’s only
because you need a specific chocolate mold and then you have to make
your chocolate kisses as a separate step but then you’ll have access to
chocolate kisses! (By the way, this recipe makes more kisses than
I learned in researching this recipe that Hershey’s Kisses are made on
machines that kind of spurt out the melted chocolate and, yeah, I’m not
getting a chocolate-spurting machine anytime soon so I did a bit more
research and found an awesome – and cheap! – mold I could use on Etsy.
It arrived a couple of days later and works like a charm! Now suddenly
I had chocolate kisses again so they needed to be nestled in a soft
peanut butter cookie. Voila! Peanut Butter Chocolate Kiss Cookies
again. You’re welcome.
Speaking of great food, check out our new e-book, Fun,
Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns,
Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE
it. We cover ten celebrations along with more than 70 previously
published and brand-spanking-new recipes – all vegan and gluten-free –
that are designed for everyone from beginning to more experienced cooks
to recreate in their own kitchens with ingredients that are easy to
access, helping you to live it up, vegan style. Whether you’re vegan or
omnivorous, whether you celebrate certain holidays or not, you will
find dozens of really fun, delicious and damn impressive recipes to
enjoy year-round, along with puns, historic lore, advice and so much
more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.
Vegan Chocolate Kisses
1 ½ cups vegan, slavery-free chocolate chips
1 tablespoon vegan butter
1 teaspoon refined coconut oil
a medium bowl, combine your ingredients. Start a small pot of about
two-inches of water boiling, then put the bowl over the top. No steamy
air should escape: the bowl needs to be snug over the top. As the water
boils, the chocolate will melt. Stir with a spoon or silicone spatula
until smooth and melted.
Have your mold on a flat surface with the melted chocolate next to it.
Using a teaspoon, add chocolate to the mold until it’s filled. Gently
tap the filled mold onto a table a few times to get the chocolate
evenly distributed into each cavity.
Allow to harden in the refrigerator for about an hour. Release from the
mold when the chocolate is solid by gently squeezing the tips.
While the chocolate is cooling, make your
Peanut Butter Cookies
2 tablespoons ground flax
6 tablespoons aquafaba
2/3 cup smooth peanut butter
½ cup pure maple syrup
¼ cup unsweetened non-dairy milk
½ tablespoon pure vanilla extract
1 cup all-purpose gluten-free flour blend (I used this one)
½ cup dry sweetener (I used coconut sugar but brown sugar would also be great here)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
Whisk together the flax and aquafaba and allow to sit for ten minutes.
In a large bowl, mix together the peanut butter, maple syrup, milk,
vanilla and flax mixture. In a medium bowl, whisk together the flour,
sugar, baking powder, baking soda and salt. Mix in with the peanut
butter. This will take a while to incorporate. It will be thick and
sticky. If it is too dry, add more milk by the tablespoon.
Put in the fridge and allow to cool for 30 minutes. Preheat your oven to 325 degrees.
Line a baking sheet with parchment paper. Grab enough cookie dough to
make about a golf ball-sized cookie and place on the cookie sheet,
about two-inches apart from one another. Bake for ten minutes. Remove
from the oven, allow to cool for a few minutes, then place a chocolate
kiss in the center of each cookie. Put in the fridge until cool.
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