Vegan Football Peanut Butter Cookie Treats
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Kick off game day or the Superbowl with these Vegan Football Peanut Butter Cookie Treats! These vegan football desserts are a delicious and healthy alternative for game day snacking! Yay! A winning choice for both the body and the planet! Gf option!
More fun vegan treat ideas? You’ll love these Vegan White Chocolate Pistachio Blondies, 25 Awesome Vegan Peanut Butter Desserts and these Easy Vegan Peanut Butter Cookies and these 20 Best Vegan Chocolate Chip Cookies!
Why You’ll Love These Vegan Football Peanut Butter Cookie Treats
- Are you ready for some football, but in need for a delicious vegan football dessert to make your party complete? These little vegan chocolate peanut butter football treats are bite-sized and will go fast! Kids & adults alike love them!
- Who doesn’t love chocolate and peanut butter? It’s the best combo ever, so this is a win-win!
- Easy to make treats that are healthy and delicious at the same time!
- Gluten-free option is easy if you just switch out the all-purpose flour with Bob’s Red Mill Gluten-free flour, it measures the same!
- You can have these healthy vegan treats anytime of the year, enjoy them with frosting or not!
- Add your own candies on top and customize them anyway you like for any holiday or event!
Gather Your Ingredients
Vegan Peanut Butter Cookie Cups Recipe
- peanut butter
- organic sugar
- almond milk room temperature (if cold, put in microwave for 15-20 seconds to bring to room temperature if you don’t want to wait.
- vanilla extract
- all-purpose flour or 1–1 gluten free flour, like Bob’s Red Mill if you want these gluten-free
- baking soda
- salt
- optional: add vegan chocolate chips, to some of the cookie dough we added white chocolate chips and semi-sweet chocolate chips by Enjoy Life.
Toppers
- green frosting (most store-bought frostings are vegan or make homemade vegan frosting-add vegan green food coloring if you need to color)
- vegan chocolate, for making football shapes
- vegan white chocolate, for melting to make the stitches in the football
How to Make Vegan Football Peanut Butter Cookies
- Preheat the oven to 350 degrees F. Then, get a 24 cup mini muffin pan and spray it with cooking spray. (I used silicone, easy for them to pop out!) This recipe makes 30 cookies, so if you have two mini muffin pans, use both to make the cookies faster.
- Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
- Mix in the almond milk and vanilla until incorporated.
- Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick. If you want to add chocolate chips, add them in now.
- Using a small medium scoop or tablespoon, place cookie dough into prepared muffin pans. If you want to stuff these with any peanut butter cups or rolos, go ahead and push them into the center of the dough if you wish, they’ll be covered with frosting, so it’s ok if they melt while baking.
- Bake for 12 minutes. Remove from oven. The centers will collapse a little and that is ok.
- When the cookies are completely cool, remove them from the pan and place on a cooling rack.
- While the cookies are cooling, melt some semi-sweet vegan chocolate in 20 second increments stirring in between each increment until melted. Pour or spoon it in a piping bag with small round tip or cut the corner of ziplock bag or pastry bag and pipe some football shapes on top of parchment lined baking sheet, but before doing this, let the chocolate cool down for a couple of minutes before piping the footballs, so it’s easier to pipe. Once they are piped, place football chocolates in the fridge or freezer to harden them for 5-10 minutes. While the chocolate is setting, melt some white chocolate for the stitching.
- Melt some white chocolate in the microwave in 20 second increments, stirring in between until melted. Pour or spoon it in a piping bag with small round tip or cut the corner of ziplock bag or pastry bag and pipe the stitching on top of each of the footballs.
- Let the white chocolate cool down for a couple of minutes before piping the football stitching. Do the 4-5 short lines across the football, then pipe a long line across the short lines. This method works better than piping the long line first. Let white chocolate set.
- Frost or pipe some green frosting on top of each of the cookies and then add your chocolate footballs to each of the peanut butter cookie cups. Ready for kick off!
Storing Vegan Peanut Butter Cookie Treats
- Store peanut butter football cookies in an airtight container at room temperature or in the fridge until ready to serve. I prefer to keep them in the fridge to store longer. Store on the counter for up to 3-5 days and up to a week in the fridge.
These vegan football cookies are perfect dessert for anytime you’re celebrating football games and parties! So the next time you’re watching a football game with friends, impress them with these delicious vegan football cookie treats!
Are you ready for some football? Let’s get this party started!!
More Fun Treats For Partying!
- Easy Chocolate Almond Butter Cups
- Vegan Sugar Cookie Party Bars
- Super Easy Fudgy Vegan Brownies
- Fabulous Vegan Fruit Cookie Pizza
- No-Bake Chocolate Chip Cookie Dough Bars
Vegan Football Peanut Butter Treats
Kick off the Superbowl with these Vegan Football Peanut Butter Cookie Treats! These vegan football desserts are a delicious and healthy alternative for game day snacking! Yay! A winning choice for both the body and the planet! Gf option!
Servings: 30
Ingredients
Vegan Peanut Butter Cookie Cups
- 1 cup peanut butter most peanut butters are vegan, or use almond butter or if allergic to nuts use sunbutter.
- 1 cup organic sugar or coconut sugar, healthy sugar alternative
- ⅓ cup non-dairy milk room temperature (if cold put in microwave for 15-20 seconds to bring to room temperature if you don't want to wait, we used almond milk)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or if you want to go gluten-free, use 1–1 gluten free flour like Bob's Red Mill
- 1 teaspoon baking soda
- ¼ teaspoon salt
Toppers
- green frosting store-bought or homemade vegan frosting-add vegan green food coloring if you need to color
- vegan chocolate for making football shapes
- vegan white chocolate for melting to make the stitches in the football
Instructions
- Preheat the oven to 350 degrees F. Then, get a 24 cup mini muffin pan and spray it with cooking spray. (I used silicone, easy for them to pop out!) This recipe makes 30 cookies, so if you have two mini muffin pans, use both to make the cookies faster.
- Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
- Mix in the almond milk and vanilla until incorporated.
- Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick. If you want to add chocolate chips, add them in now.
- Using a small medium scoop or tablespoon, place cookie dough into prepared muffin pans. If you want to stuff these with any peanut butter cups or rolos, go ahead and push them into the center of the dough if you wish, they’ll be covered with frosting, so it’s ok if they melt while baking.
- Bake for 12 minutes. Remove from oven. The centers will collapse a little and that is ok.
- When the cookies are completely cool, remove them from the pan and place on a cooling rack.
- While the cookies are cooling, melt some semi-sweet vegan chocolate in 20 second increments stirring in between each increment until melted. Pour or spoon it in a piping bag with small round tip or cut the corner of ziplock bag or pastry bag and pipe some football shapes on top of parchment lined baking sheet, but before doing this, let the chocolate cool down for a couple of minutes before piping the footballs, so it’s easier to pipe. Once they are piped, place football chocolates in the fridge or freezer to harden them for 5-10 minutes. While the chocolate is setting, melt some white chocolate for the stitching.
- Melt some white chocolate in the microwave in 20 second increments, stirring in between until melted. Pour or spoon it in a piping bag with small round tip or cut the corner of ziplock bag or pastry bag and pipe the stitching on top of each of the footballs.
- Let the white chocolate cool down for a couple of minutes before piping the football stitching. Do the 4-5 short lines across the football, then pipe a long line across the short lines. This method works better than piping the long line first. Let white chocolate set.
- Frost or pipe some green frosting on top of each of the cookies and then add your chocolate footballs to each of the peanut butter cookie cups.
Notes
Store treats in an airtight container at room temperature or in the fridge until ready to serve. I prefer to keep them in the fridge to store longer. Store on the counter for up to 3-5 days and up to a week in the fridge.
Related posts:
