Gluten Free Peanut Butter Blossoms are favorite for a reason! A soft peanut butter cookie with a chocolate "kiss" is a match made in heaven.
Gluten Free Peanut Butter Blossoms are a Christmas Classic! Their chocolate + PB flavor combination is irresistible. The soft peanut butter cookie is the perfect foil for the chocolate kiss.
Reasons to love this recipe!
- An easy 30 minute cookie recipe with no chilling required!.
- The peanut butter & chocolate combo can't be beat.
- Made with just ONE gluten free flour - so easy!
- Can be made ahead and freeze well.
Ingredients & Substitutions:
- Sugar - good old fashioned granulated sugar works best here. Courser organic cane sugar creates crunchy cookies. WE want them to melt in our mouthes.
- Brown sugar - adds great caramel-like flavor! Coconut sugar may work, but brown sugar is the best option.
- Creamy peanut butter - I use this natural peanut butter. Any smooth peanut butter should work!
- Dairy free butter - homemade, Earth Balance, Miyokos, or regular dairy butter all work.
- Egg - you can try a flax egg to make this recipe vegan.
- Vanilla extract - use pure vanilla extract for the best flavor!
- Bob's Red Mill Gluten Free 1-1 Baking Flour - this is hands down our favorite gluten free flour blend. Other blends should work, but results will vary. This recipe was tested and developed with Bob's.
- Baking soda
- Baking powder
- Salt
How to make gluten free peanut butter cookies:
Whisk the dry ingredients: In a bowl, whisk together the dry ingredients.
Cream the wet ingredients: With a stand or hand mixer, cream together the sugars, butter, peanut butter, and eggs until light and fluffy.
Combine & Roll: Add in the dry ingredients and mix. Using a 1 ½ tablespoon cookie scoop, roll the dough into balls. Coat each ball with sugar and place 2 inches apart on a baking sheet. Bake until puffed and golden.
Add the kiss: Let the cookies cool on a rack for 10 minutes (key to keep the kiss from melting!), then press a kiss into the middle of each cookie.
Freeze: Quickly transfer the cookies to the freezer for 10 minutes. This stops the kiss from completely melting. Remove from the freezer and enjoy immediately!
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Do you need to chill the dough?
No need to chill the dough! This recipe is quick and easy.
Are these cookies dairy free?
They can be! Use dairy free butter, as the recipe calls for, and make homemade chocolate kisses. Unfortunately, no store-bought dairy free chocolate kiss option exists, but read on for an easy homemade version!
You could also use dairy free mini peanut butter cups instead of kisses.
Homemade chocolate kiss:
Homemade chocolate kisses are a great addition to this recipe! Making them at home takes less than 10 minutes and allows you to make them dairy free and control the quality of the chocolate.
You'll need this jumbo chocolate chip mold, a toothpick, and your favorite chocolate chips.
First, melt 1 cup of chocolate chips in the microwave set to 50% power. Stir the chocolate every 30 seconds. Transfer the melted chocolate to a ziplock bag and snip off the tip of the corner.
Next, squeeze the chocolate into the mold. Insert the toothpick into the tip to remove any air bubbles. Transfer to the fridge until set, about 30 minutes.
Last, pop the kisses out of the mold and store in the fridge until you are ready to use them.
Can they be made vegan?
Sure! Make your own chocolate kisses (directions above), use dairy-free butter, and substitute the egg for 1 flax egg.
How to store:
Store cookies in a lidded container on the counter for 1-3 days. For longer storage, transfer the cookies to the freezer, thaw on the counter before serving.
More Gluten Free Christmas Cookies!
- Soft Frosted Sugar Cookies
- Almond Biscotti
- Mint Oreos
- Soft Ginger Cookies with Eggnog Glaze
- Mini Pecan Pie Cookies
- Chocolate Chip Oatmeal Cookies
- Paleo Peanut Brittle
Gluten Free Peanut Butter Blossoms
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: about 27 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Peanut Butter Blossoms are favorite for a reason! A soft peanut butter cookie with a chocolate "kiss" is a match made in heaven.
Ingredients
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- ½ cup dairy free butter, softened
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cup Bob’s Red Mill Gluten Free 1-1 Baking Flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar, for rolling
- 25-30 chocolate kisses.
Instructions
- Preheat the oven to 375 degrees. Line a 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk the flour, baking soda and baking powder.
- Using a stand or hand mixer, beat sugar, the brown sugar, peanut butter, butter and eggs until light and fluffy, about 3-4 minutes.
- Add in the flour and mix until combined.
- Using a 1 ½ tablespoon cookie scoop, roll the dough into balls. Roll in granulated sugar and pace about 2 inches apart on the baking sheet sheet.
- Bake 9-10 minutes or until edges are light brown. Remove from the oven a cool for 3 minutes on the baking sheet. Transfer to a wire cooking rack and cool for 7 more minutes.
- Press a chocolate kiss into each cookie and transfer to the freezer for 10 minutes. This keeps the kiss from melting. Remove from the freezer and enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 113
- Sugar: 7g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 6mg
Keywords: peanut butter, chocolate kiss, brown sugar, sugar, dairy-free butter, dairy free, gluten free, vanilla
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