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No Shortening Peanut Butter Blossoms

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


That classic Christmas cookie we love, made with coconut oil instead of shortening!


  • 1/2 cup coconut oil, in liquid form
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3/4 cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 36 Hershey’s Kisses, unwrapped


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream oil, sugars, and peanut butter together until smooth. Add egg, vanilla extract, and milk and mix.
  3. In a separate bowl, mix flour, salt and baking soda.
  4. Gradually add the flour mixture to the wet ingredients and mix until a smooth dough forms.
  5. Scoop the dough into 1 inch balls, and place on a baking sheet. I like to line my baking sheets with parchment paper or Silpat liners.
  6. Bake for 9-10 minutes, and then remove from the oven and press a Hershey’s Kiss on top. Allow the cookies to cool for 3-5 minutes on the cookie sheet, and then transfer to a cooling rack.


*** If you find that your dough is crumbly, just add a little more milk by the tablespoon until your dough holds together.


  • Serving Size: 1 Cookie
  • Calories: 119
  • Sugar: 6.4g
  • Sodium: 97mg
  • Fat: 7.2g
  • Saturated Fat: 3.8g
  • Unsaturated Fat: 2.1g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 0.6g
  • Protein: 2.3g
  • Cholesterol: 6.3mg

Keywords: no shortening peanut butter blossoms, peanut butter blossoms, Hershey's Kisses, chocolate, cookies, Christmas