VEGAN Inside Out Peanut Butter Cup Cookies
Prep time
Cook time
Total time
Serves: 48 Cookies
  • Solid Vegetable Shortening ½ cup (113g)
  • Creamy Peanut Butter ¾ cup (200g)
  • Light Brown Sugar packed 1¼ cup (262g)
  • Almond Milk 3 Tablespoons (45ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • All Purpose Flour 1¾ cup (228g)
  • Baking Soda ¾ teaspoon
  • Salt ½ teaspoon
  • Chocolate for filling 2 cups
  • Peanuts ¼ cup *optional
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening, peanut butter and brown sugar until well blended, no need for light and fluffy here~ about 1 minute on high speed.
  4. Add the almond milk, flax egg and vanilla extract blend well.
  5. Add the flour baking soda and salt all at once and mix to combine.
  6. Chill dough for about 15 minutes while you preheat the oven to 375°F
  7. Prepare the mini muffin tin with a light spray of pan grease
  8. With a #100 Scoop drop rounded scoops into each cavity.
  9. Press the dough with your fingers so it spreads to the sides of each cavity
  10. Bake for 8 minutes
  11. Allow to cool in the tins slightly then unmold onto a cooling rack
  12. Once the cookies are cooled~ fill the sunken centers with melted chocolate and sprinkle with chopped peanuts *optional
Store cookies at room temperature in an airtight container for up to 1 week

Dough can be frozen for up to 3 months
Recipe by Gretchen's Bakery at