Updated: | Published on: - Molly Thompson7 Comments
Gluten Free RecipesGF
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Gluten free peanut butter blossoms are a classic Christmas cookie recipe that all of your gluten free friends and family can eat! They're a soft and chewy peanut butter cookie topped with a Hershey's kiss.
Need another gluten-free cookie recipe? Try gluten-free biscotti, coconut flour chocolate chip cookies, or flourless monster cookies next.
Jump to:
- Ingredients
- Can you use butter instead of shortening?
- How to make gluten free peanut butter blossoms
- Does the Hershey Kiss melt in peanut butter blossoms?
- Tools for This Recipe
- Storage Instructions
- How to freeze gluten free peanut butter blossoms
- More gluten-free peanut butter cookies
- Gluten Free Peanut Butter Blossoms
- Comments
We're rounding out Christmas cookie week 2018! I can't believe this time has already come. I shared some amazing healthy Christmas cookies and I can't wait for all of you to try them.
To recap, we've made,No bake chocolate oatmeal cookies,Paleo + gluten free snickerdoodles,Healthy buckeyes,Almond biscotti recipe [Paleo],Flourless oatmeal chocolate chip cookies,Paleo molasses cookies, and now these gluten-free peanut butter blossoms!
The peanut butter blossom is always a classic Christmas cookie recipe. The combination of peanut butter and milk chocolate are two flavors everyone loves.
Ingredients
Here are the simple ingredients for these gluten-free peanut butter blossom cookies. Most are pantry staples and easy to find in the grocery store. Jump down to the recipe card for exact measurements.
- Brown sugar:Grab a light brown sugar and make sure to pack it down well when you're measuring.
- Peanut Butter:The type of peanut butter you use does matter. For this recipe, we're going to avoid crunchy peanut butter. Creamy peanut butter is a must and make sure it's the no-stir kind.
- Butter:Unsalted butter is great or you can use a plant-based butter.
- Eggs:Make sure they're room temperature so they mix easily into the batter.
- Vanilla extract:Adds flavor.
- All Purpose 1:1 gluten-free flour:This is what sets this cookie apart from classic peanut butter blossoms. The blend you use needs to have xanthum gum in it. Our favorite gluten-free flour blend brands are Bob's Red Mill and King Arthur's Flour.
- Baking soda and salt
- Hershey’s Kisses:We love the milk chocolate Hershey Kisses in the center of each cookie, but you can use dark chocolate if that's your preference.
The best thing about this recipe is that it's gluten free too! So your family and friends that eat a gluten free diet can still enjoy them. They're also refined sugar free too!
Can you use butter instead of shortening?
Yes, you can use butter instead of shortening in peanut butter cookies. In fact, I prefer butter in these gluten free peanut butter blossoms. They add a rich, butter flavor and the texture is still soft and chewy.
I recommend using a grass fed butter anytime you're making a healthier cookie with butter. It's just a healthier option! You could also use ghee or coconut oil if you want to make these dairy free too.
How to make gluten free peanut butter blossoms
Make dough:Start by making a peanut butter cookie dough in a large mixing bowl. You mix all of the wet ingredients together then the dry ingredients until a dense dough forms.
Bake cookies:Chill the dough then roll dough into small balls and drop the dough on a parchment paper lined baking sheet 2 inches apart. Bake at 375°F for 8-11 minutes until cookies are set and just start to crack around the edges.
Add chocolate kisses and allow to cool:Right when the cookies come out of the oven and before the cookie cools, place one Hershey Kiss in the center of the cookie. Push the kiss down into the cookie so it stays put. Allow the hot cookies to cool on the cookie sheets for 5 minutes then transfer to a wire rack to cool completely.
Does the Hershey Kiss melt in peanut butter blossoms?
When you place the Hershey Kiss on top of these gluten free peanut butter blossoms, the heat from the cookie will soften the chocolate.
Once you place the chocolate kisses on top of the cookie, allow to cool completely on a baking sheet until the chocolate hardens again before storing or serving.
Here are some basic kitchen tools we used for this recipe (may contain affiliate links).
- Large bowl
- Hand mixer or stand mixer (use the paddle attachment for the stand mixer)
- Cookie tray
- Cooling rack
- Small cookie scoop
- Rubber spatula
- Measuring cup
- Measuring spoons
- Parchment paper
Storage Instructions
These gluten-free peanut butter blossoms will stay fresh in an air-tight container for up to one week or in the refrigerator for up to 2 weeks.
How to freeze gluten free peanut butter blossoms
- Baked cookies:Store them in an airtight container in the freezer for up to two months.
- Freeze the dough:Make the cookie dough, roll them into balls then cover and place them in the freezer for up to two months. Bake the cookie dough balls straight from frozen, just add an extra minute or two to the bake time. Or you can thaw them in the refrigerator for a few hours then bake cookies.
If you make these gluten free peanut butter blossoms don't forget tofollow me on Instagramand tag me with @what_mollymade so I can see it and feature you.
More gluten-free peanut butter cookies
If you loved this recipe, try some of our other favorite gluten free cookies with peanut butter flavor.
Flourless peanut butter cookiesandalmond flour peanut butter cookiesare the perfect cookie if you want chewy peanut butter cookies.
Love oatmeal? Try theseflourless oatmeal chocolate chip cookiesor ourno bake chocolate oatmeal cookies.
You don't even need the bowl of a stand mixer for theseflourless monster cookies. That's right, these gooey, chewy cookies don't require a mixer and don't have flour or butter. But they have both chocolate chips and M&Ms.
Gluten Free Peanut Butter Blossoms
Gluten free peanut butter blossoms are a classic Christmas cookie recipe that all of your gluten free friends and family can eat! They're an easy peanut butter cookie made with Hershey's kisses. You'll love how easy and delicious they are!
4.73 from 33 votes
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 55 minutes minutes
Servings: 36 cookies
Calories: 140kcal
Author: Molly Thompson
Ingredients
- 1 cup coconut sugar or brown sugar packed
- 1 cup creamy Peanut Butter
- ½ cup unsalted butter (or plant-based butter) softened
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 cups All-Purpose 1:1 gluten free flour with xanthum gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- 36 Hershey’s Kisses
Instructions
In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, cream together butter, peanut butter and coconut sugar in the bowl on medium-high until light and fluffy. Mix in the eggs one at a time, beating for one minute after each addition. Add vanilla and beat until combined.
In a separate smaller bowl, whisk together gluten-free flour, baking soda and salt. Gradually add the dry ingredients to the butter mixture until dough forms and starts to pull away from the edges of the bowl. Cover dough with plastic wrap and refrigerate for one hour or up to 2 days.
Once chilled, preheat oven to 375°F and line a large baking sheet with parchment paper.
Scoop a large teaspoon of dough and roll into balls. Place on the baking sheet 2 inches apart. Bake in preheated oven for 8-10 minutes or until the cookies are set and just start to crack around the edges. Unwrap the Hershey Kisses while the cookies bake.
Place a Kiss immediately on each cookie after removing them from the oven. Make sure to push down enough so the Kiss stays. The edges of the cookies will crack more. Allow to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely, until the Hershey Kisses set again.
Notes
*If you use coconut sugar, the cookies will come out a little darker than what these images show.
How to freeze the dough: Make the cookie dough, roll them into balls then cover and place them in the freezer for up to two months. Bake them straight from frozen, just add an extra minute or two to the bake time. Or you can thaw them in the refrigerator for a few hours then bake them.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 16.3g | Protein: 2.7g | Fat: 7.6g | Cholesterol: 18mg | Sodium: 78mg | Fiber: 0.6g | Sugar: 8.6g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
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Reader Interactions
Comments
Fiona says
Just a note, you mention using ghee as a dairy free option. Ghee is merely clarified butter therefore NOT dairy free or vegan for that matter. Not that you suggested it was.
Reply
Molly Leonard says
You're right, Fiona! I always associate ghee with being dairy free because it doesn't contain the lactose and milk solids (antigenic proteins). So if you're vegan it definitely wouldn't work so coconut oil will work too. Thanks for your feedback, I made that note in the post.
Reply
Katy says
My dough after chilling it is all crumbles. How do you prevent this?
Reply
Molly Thompson says
Hey Katy! Hmmm this shouldn't happen, but I'd add a tablespoon or so more milk to hold it together. Thanks!
Reply
Caitlin Alli says
How much coconut oil would I have to add if I'm substituting it for the butter?
Reply
Molly Thompson says
Equal amounts! You could also use vegan butter!
Reply
Kate says
Making these for a second time in two weeks because not only are they delicious, they're one of my FAVORITES and I can still enjoy them since they're GF! This is a keeper for sure!Reply
