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    Home » Recipes » Cookies

    Published: Dec 23, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    Gluten Free Peanut Butter Blossoms

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    5 from 1 vote

    These gluten free peanut butter blossoms are soft & thick, packed with peanut butter flavor, and topped with a chocolate kiss!

    gluten free peanut butter blossoms in a pile.

    These flourless peanut butter blossoms are truly the best gluten-free peanut butter cookies out there! The lack of flour or gluten free flours ensures that the peanut butter flavor shines though, so it's just a bonus that these are naturally gluten free 🙂

    To me, those little chocolate kisses in the center of a thick cookie with beautiful cracks symbolizes warmth & joy during the holidays. Make this classic Christmas cookie for a holiday party or gift away to someone special! 

    For more Christmas cookies, try Chocolate Dipped Meringue Cookies, Chocolate Chai Linzer Cookies, and Soft Brown Butter Molasses Cookies.

    For more gluten-free cookie recipes, try Gluten Free Chocolate Chip Cookies and Vegan Tahini Oatmeal Chocolate Chip Cookies.

    Jump to:
    • Why you'll love these gluten-free peanut butter blossom cookies
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other Christmas cookies to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love these gluten-free peanut butter blossom cookies

    • Soft & Thick Texture: These cookies bake up so soft, and even with a kiss pressed in the center, are so thick! 
    • Strong Peanut Butter Flavor: Based off my popular flourless peanut butter cookies, these peanut butter blossoms are sure to surpass your peanut butter cookie expectations. 
    • Peanut Butter & Chocolate: Who doesn't love a peanut butter & chocolate flavor combo?!
    • Holds Their Shape: Since these cookies bake up so thick and the kisses are frozen beforehand, the cookies up their shape so well, and the Hershey's kiss doesn't melt! 
    • Bowl & Whisk Recipe: No need for a stand mixer or electric hand mixer!
    flourless peanut butter blossoms in a pile.

    Ingredient Notes

    Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.

    ingredients for cookies.
    • Brown Sugar: You can use dark or light brown sugar here!
    • Granulated Sugar: A little bit of granulated sugar helps the cookies to spread just enough. Rolling them in sugar also gives them the best sweet crunch!
    • Eggs: Bring the egg to room temperature quickly by placing in a bowl of warm water.
    • Vanilla Extract: Optional, but adds great flavor!
    • Peanut Butter: I recommend only using thick and creamy peanut butter, like Jif or Skippy. The large quantity of pb used not only ensures that the peanut butter flavor comes through, but also that unsalted butter is not necessary. So this can be a naturally dairy free cookie if you use dairy free chocolate!
    • Chocolate Kisses: Use your favorite chocolate kiss candy! Be sure to freeze them before baking the cookies.

    Step by Step Instructions

    Here are step by step photos and instructions on how to make this gluten-free peanut butter blossoms recipe! For the full ingredient list and method, see the recipe card at the end of this post.

    ingredients in white bowl.
    STEP 1
    mixture in white bowl with whisk.
    STEP 2

    STEP 1: Combine all ingredients except peanut butter. In a large bowl, add the brown sugar, granulated sugar, baking soda, salt, egg, and vanilla.

    STEP 2: Whisk vigorously. Whisk the ingredients vigorously until fully combined and smooth.

    cookie dough in bowl with cookie scoop.
    STEP 3
    cookie dough balls on parchment paper.
    STEP 4

    STEP 3: Fold in the peanut butter. Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.

    STEP 4: Portion the cookie dough. Using a 2 tablespoon cookie scoop, portion the cookie dough onto one baking sheet lined with parchment paper or a silicone baking mat. Freeze the cookie dough balls for 15 minutes.

    cookie dough ball in bowl of sugar.
    STEP 5
    baked peanut butter blossoms on parchment paper.
    STEP 6

    STEP 5: Roll cookie dough in sugar. Roll the frozen cookie dough in granulated sugar and place on the prepared baking sheet spaced about 2 inches apart. 

    STEP 6: Bake. Bake the cookies for 8 minutes or until barely golden on the edges. Immediately use a medium round cookie cutter or glass to scoot the edges of each cookie, making them perfectly round. Allow to cool for 2 minutes, then press a frozen kiss into each cookie. Allow to cool completely on the baking sheet. 

    Expert Baking Tips

    • Freeze the kisses. Unwrap and freeze the chocolate kisses for at least 15 minutes. This will ensure they hold their shape when pressed into the warm cookies!
    • Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
    • Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
    • Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
    gluten free peanut butter blossoms lined up on wire rack.

    Recipe FAQs

    Best peanut butter for baking:

    I highly recommend only using a thick, creamy peanut butter like Jif or Skippy. These brands create the perfect thick consistency without the addition of flour or a gluten-free flour blend.

    Can I skip rolling the cookie dough in sugar?

    Yes, you can skip this and they will still taste just as delicious.

    Can I swap the peanut butter for another nut or seed butter?

    I know sunflower seed butter works perfectly in this recipe! I have not tested it with almond butter or any other nut butter, so I cannot say with certainty that it works.

    Storage Tips

    Store these peanut butter cookies in an airtight container for up to 5 days. You can also freeze the portioned cookie dough or baked cookies in a freezer bag for up to 3 months. 

    peanut butter blossoms stacked.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    bite taken out of one gluten free peanut butter blossom.

    Other Christmas cookies to try

    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • Chocolate Peppermint Crinkle Cookies
    • apple pie cookies on parchment paper
      Spiced Apple Pie Cookies
    • chocolate dipped meringue cookies on parchment paper
      Chocolate Dipped Meringue Cookies

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    gluten free peanut butter blossoms in a pile
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Gluten Free Peanut Butter Blossoms

    These gluten free peanut butter blossoms are soft & thick, packed with peanut butter flavor, and topped with a chocolate kiss!
    Prep Time 30 minutes mins
    Cook Time 8 minutes mins
    Total Time 38 minutes mins
    Servings18 cookies
    Coursecookies
    CuisineAmerican
    AuthorSloane
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    Equipment

    Kitchen Scale
    Cookie Scoop

    Ingredients

    • 106 g (½ cup) brown sugar
    • 50 g (¼ cup) granulated sugar
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 egg, room temp
    • 1 teaspoon vanilla extract
    • 270 g (1 cup) peanut butter, thick & creamy
    • 50 g (¼ cup) granulated sugar, for rolling
    • 18 chocolate kisses, frozen

    Instructions

    • In a medium-sized bowl, whisk the brown sugar, granulated sugar, baking soda, salt, egg, and vanilla until fully combined and smooth.
    • Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.
    • Using a 2 tablespoon cookie scoop, portion the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes.
    • Meanwhile, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
    • Roll the frozen cookie dough in granulated sugar and place on the prepared baking sheet spaced about 2 inches apart.
    • Bake the cookies for 8 minutes or until barely golden on the edges. Immediately use a medium round cookie cutter or glass to scoot the edges of each cookie, making them perfectly round. Allow to cool for 2 minutes, then press a frozen kiss into each cookie. Allow to cool completely on the baking sheet.

    Notes

    • Freeze the kisses. Unwrap and freeze the chocolate kisses for at least 15 minutes. This will ensure they hold their shape when pressed into the warm cookies!
    • Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
    • Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
    • Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.

    Nutrition Facts

    Serving: 1cookie | Calories: 160kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 168mg | Potassium: 96mg | Fiber: 1g | Sugar: 15g | Vitamin A: 13IU | Calcium: 23mg | Iron: 0.4mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Easy Cookie Recipes

    • double chocolate chip cookies cut in half on parchment paper.
      Soft Double Chocolate Chip Cookies
    • 4th of July cookies on baking sheet.
      4th of July Cookies
    • lemon crinkle cookies on baking sheet.
      Lemon Crinkle Cookies
    • mini chocolate chip cookies held in one hand.
      Mini Chocolate Chip Cookies

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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