Homemade Vegan Chocolate Blossom Cookies Recipe

Introduction

These homemade vegan chocolate blossom cookies are rich, fudgy, and topped with a delightful chocolate kiss. Perfectly soft and adorned with sprinkles, they make a lovely treat for any occasion.

Ingredients

• 1 1/4 cup (157 g) all purpose flour or gluten free 1:1 baking flour*
• 1/2 cup (50 g) dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 cup (113 g) salted vegan butter, melted and cooled to room temperature
• 3/4 cup (150 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 g) dairy free yogurt, room temperature
• 1/8 tsp sea salt
• 2-3 tbsp dairy free milk
• 1 batch vegan chocolate kisses
• 1/2 cup sprinkles or sugar, for rolling
• 1 cup vegan chocolate
• Chocolate kiss mold
• Piping bag

Instructions

1. Step 1: Prepare the chocolate kisses by melting the vegan chocolate in a microwave-safe bowl in 30-second increments, stirring between each until smooth. Pour the melted chocolate into a piping bag and cut the tip off. Fill the chocolate kiss mold with chocolate and refrigerate to set while you make the dough.
2. Step 2: In a large bowl, whisk together the melted vegan butter, light brown sugar, and granulated sugar until combined. Add the dairy free yogurt, cocoa powder, baking powder, and sea salt, then whisk again until smooth.
3. Step 3: Gradually fold in the flour using a silicone spatula, adding dairy free milk one tablespoon at a time as needed to bring the dough together. Be careful not to add too much milk; start with 1 tablespoon and add more halfway through folding.
4. Step 4: Cover the dough and chill in the fridge for 10-20 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: Scoop about 1.5 tablespoons of dough using a medium cookie scoop or tablespoon. Roll into smooth balls, dip in sprinkles or sugar, and place on the prepared baking sheets. Repeat until all dough is used, yielding about 18-20 cookies.
6. Step 6: Bake the cookies for 9-11 minutes, or until they start to spread but are still soft in the center.
7. Step 7: While the cookies bake, pop the chocolate kisses out of their molds and prepare a cooling rack lined with parchment paper. Chill the rack in the fridge once ready to help the chocolate set quickly after assembly.
8. Step 8: Transfer the baked cookies to the cooling rack. Press a chilled vegan chocolate kiss into the center of each cookie. Place the cooling rack into the fridge for 10-12 minutes to set the chocolate.
9. Step 9: Serve immediately, or store the cookies as desired.

Tips & Variations

• Use gluten free 1:1 baking flour to make these cookies gluten free without sacrificing texture.
• Roll the dough balls in colorful sprinkles for a festive look or use coarse sugar for added crunch.
• If you don’t have a chocolate kiss mold, you can pipe little dollops of chocolate on parchment and chill them as a substitute.
• For a richer flavor, try using coconut sugar instead of light brown sugar.

Storage

Store the cookies wrapped at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to one week. When ready to enjoy, let refrigerated cookies come to room temperature or warm slightly for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular salted butter if you don’t need the recipe to be vegan. The texture and flavor will remain delicious.

How do I make vegan chocolate kisses without a mold?

You can pipe small dollops of melted vegan chocolate onto parchment paper and refrigerate them until they harden, then use these as a substitute for the chocolate kisses.

Homemade Vegan Chocolate Blossom Cookies Recipe

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★★★★★

4.8 from 150 reviews

These Homemade Vegan Chocolate Blossom Cookies are a delightful twist on the classic treat, featuring a rich cocoa dough rolled in sprinkles or sugar and topped with a creamy vegan chocolate kiss. Perfectly soft and fudgy with a decorative sparkle, these cookies are entirely plant-based and easy to prepare, making them ideal for vegan dessert lovers and holiday baking alike.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 47 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chocolate Kisses

• 1 cup vegan chocolate
• Chocolate kiss mold
• Piping bag

Cookie Dough

• 1 1/4 cup (157 g) all purpose flour or gluten free 1:1 baking flour*
• 1/2 cup (50 g) dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 cup (113 g) salted vegan butter, melted and cooled to room temperature
• 3/4 cup (150 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 g) dairy free yogurt, room temperature
• 1/8 tsp sea salt
• 2–3 tbsp dairy free milk
• 1/2 cup sprinkles or sugar, for rolling

Instructions

1. Prepare the Chocolate Kisses: Heat the vegan chocolate in a microwave-safe bowl in 30-second increments, stirring well until fully melted. Pour the melted chocolate into a piping bag and cut off the tip. Fill each cavity of the chocolate kiss mold by squeezing the chocolate inside, then chill the mold in the fridge while preparing the dough.
2. Make the Cookie Dough: In a large mixing bowl, whisk together the melted vegan butter, light brown sugar, and granulated sugar until thoroughly combined. Add in the dairy free yogurt, cocoa powder, baking powder, and sea salt, whisking to blend. Gradually fold in the flour using a silicone spatula, adding dairy free milk one tablespoon at a time (starting with 1 tbsp and adding another midway), until the flour is fully incorporated into a soft dough.
3. Chill the Dough: Cover the dough bowl with a lid or plastic wrap and refrigerate for 10 to 20 minutes. During this time, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
4. Shape the Cookies: Using a medium cookie scoop or tablespoon, portion about 1.5 tablespoons of dough. Roll each portion between your palms to form smooth balls. Dip each dough ball into sprinkles or sugar to coat, then place evenly spaced on the prepared baking sheets. Repeat until all dough is used, making approximately 18-20 cookies.
5. Bake: Insert the baking sheets into the preheated oven and bake for 9 to 11 minutes, just until the cookies start to spread slightly but are still soft.
6. Prepare for Blossoms: While the cookies bake, remove the chocolate kisses from their mold. Place parchment paper on a cooling rack and have it ready to receive the cookies. The rack and cookies will later go into the fridge for setting the chocolate.
7. Assemble the Chocolate Blossoms: Once baked, transfer the warm cookies to the cooling rack using a spatula. Press one vegan chocolate kiss firmly into the center of each cookie. Then, place the cooling rack with the cookies into the fridge for 10 to 12 minutes to allow the chocolate to set without melting.
8. Serve and Store: Enjoy your freshly made vegan chocolate blossom cookies immediately, or store them wrapped at room temperature for up to 3 days, or refrigerated for up to one week.

Notes

• Use gluten-free flour if avoiding gluten by choosing a 1:1 gluten-free baking flour blend.
• Adjust the dairy free milk quantity as needed to get the perfect dough consistency—do not add too much at once.
• Sprinkles or sugar on the outside add festive color and texture but can be omitted if desired.
• Make sure the vegan butter is melted and cooled to room temperature before mixing to ensure smooth dough.
• Store cookies in an airtight container to maintain freshness.

Keywords: vegan chocolate cookies, chocolate blossom cookies, vegan dessert, cocoa cookies, holiday cookies, dairy free cookies