A super simple gluten free peanut butter blossoms recipe that is flourless and quick to bake.
With only a few ingredients and a couple of quick steps you can have these gluten free peanut butter blossoms in the oven in no time.
If you love peanut butter you'll want to also make my gluten free peanut butter cookies.
For more dessert ideas check out my gluten free desserts.
Gluten-Free Peanut Butter Blossoms
There are a few different ways to make gluten free peanut butter blossoms but our favorite way is to make them without gluten free flour.
We like our cookies a bit on the soft side, especially gluten free peanut butter blossoms, and one trick to getting them to stay soft is to make them without flour.
These flourless peanut butter blossoms only need a few simple ingredients that most people have on hand in their kitchen.
If you're not following a gluten free diet, you can still make these. And if you're baking for a gluten free family member or friend they won't be able to tell these peanut butter blossoms are gluten free.
Can I make gluten free peanut butter blossoms sugar free?
Yes, you can use coconut sugar instead of granulated sugar to make these gluten free peanut butter blossoms refined sugar-free.
Just note that the coconut sugar adds an extra caramel like flavor and the cookies tend to be darker.
Egg Free Gluten Free Peanut Butter Blossoms
If you would like to make an egg free version of these gluten free peanut butter blossoms simply replace the egg with a flax egg.
To make the flaxegg mix 3 tablespoons of water with 1 tablespoon of ground flaxseed (flaxseed meal) and let it sit for ten minutes. Stir and add it to the bowl like you would an egg.
How to make gluten free peanut butter blossoms
- Gather all your ingredients. Room temperature ingredients work best, especially room temperature butter.
- Add the peanut butter, sugars, egg, salt and vanilla to a medium mixing bowl.
- Mix until combined. Chill for 1 hour.
- After chilled, roll peanut butter blossoms cookie dough into 1" balls. Roll them in granulated sugar.
- Place on the baking sheet and bake for 8-10 minutes or until the bottoms start to brown.
- Remove from the oven and immediate place kiss, or your favorite chocolate, on top and press down slightly.
The heat will transfer from the cookie into the chocolate, softening the chocolate. For the full list of ingredients in these gluten free peanut butter blossoms, please see the recipe below.
Is Peanut Butter Gluten Free?
Yes, natural unflavored peanut butter is gluten free. Some cheaper brands of peanut butter or flavored peanut butters will sometimes include extra ingredients. Always check labels before purchasing.
Are Hershey's Kisses Gluten Free?
Yes, as of the date of this post regular Hershey's Kisses were gluten free. Not all flavors of Hershey's Kisses are gluten free so please check labels.
If you are looking for more cookie recipes you might want to try my Gluten Free Chocolate Chip Cookies. My Gluten Free Gingersnaps are also super easy to make and flavorful.
Did you make these gluten free peanut butter blossoms? Please stop back by and leave a comment below letting me know what you thought.
Gluten Free Peanut Butter Blossoms
A super simple gluten free peanut butter blossoms recipe that is flourless and quick to bake. With only a few ingredients and a couple of quick steps you can have these gluten free peanut butter blossoms in the oven in no time.
Ingredients
- 1 cup peanut butter
- ½ cup granulated sugar + more for rolling cookies in
- ⅓ cup brown sugar
- 1 egg (or flaxegg)
- ¼ teaspoon salt
- 1 teaspoon gluten free vanilla extract
- 24 Hershey's Kisses, unwrapped (or your favorite chocolate pieces)
Instructions
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
- Add the peanut butter, sugars, egg, salt and vanilla to a medium mixing bowl.
- Mix until combined. Chill for 1 hour.
- After chilled, roll peanut butter blossoms cookie dough into 1" balls. Roll them in granulated sugar.
- Place on the baking sheet 2 inches apart and bake for 8-10 minutes or until the bottoms start to brown.
- Remove from the oven and immediate place kiss, or your favorite chocolate, on top and press down slightly.
- Store in an airtight container for up to 4 days.
Notes
Egg-Free Version: To make the flaxegg mix 3 tablespoons of water with 1 tablespoon of ground flaxseed (flaxseed meal) and let it sit for ten minutes.
Sugar-Free Version: You can use coconut sugar in place of the sugars in this recipe to make these peanut butter blossoms refined sugar free. Note that the flavor and color of the cookies will be different. You'll also need to use dark chocolate or a sugar free chocolate.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 85mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Lindsey
My daughter is gluten and dairy-free, I am gluten-free. Finding cookie recipes without gluten or dairy can be challenging!
Thank you for these recipes- looking forward to making them!
Lee
Can you freeze these after you bake them?
chrystal
Yes, you can freeze them.
ari
this recipe is amazing i made them last christmas and they were gone in like ten minutes. literally better than any non gluten free recipe i’ve used lol
Olga
These are my sons favorite cookies at Christmas. He was recently diagnosed with Celiac and we have has a hard time with dessert due to texture. He was pleasantly surprised with these cookies and Asked if I was going to make more. Thank you so much, this will be one thing he does not have to give up this year. Much appreciated♥️
Lauren
I made these but used chunky peanut butter, not sure if that mattered. All else as directed and the cookies were super greasy and fell apart after baking. Any pointers? I'm not sure what I did wrong
Thank you
chrystal
Did you use a no stir peanut butter? Or one that the oil settles on top? It could be there was too much oil or the PB was too runny. It also could have been that use you chunky pb.
Best,
Chrystal
Eva
THESE COOKIES ARE DELICIOUS! Moist and full of peanut butter flavor. I did use 1/2 stevia & 1/2 sugar for the granulated sugar ingredients in the cookie and you cannot tell the difference- at least to me. My family will be surprised that there is no flour in these. Thank you for this recipe.
Melissa
Hi Chrystal!
Can you make the dough a day before and leave in the fridge? Thanks!!
chrystal
Hi Melissa,
Yes, you can make the dough ahead. I'd let it sit on the counter for 30 minutes before you bake it, otherwise the cookie dough won't spread much when baking and it will take a little longer to bake.
Best,
Chrystal
Angela
Hi! Do you think these could be made with almond butter instead of peanut butter? Thanks?
chrystal
Yes, just make sure to use thick almond butter.
Best,
Chrystal
Pam
Is it a light brown sugar that you use in your recipe here or is it dark brown sugar? I cannot wait to make these for Christmas
chrystal
Light brown sugar. Enjoy!
Best,
Chrystal
Anna
My dough was really crumbly and barely stuck together. I couldn’t roll them and had to press them into a round cookie spoon and sort of drop them onto the sheet. I followed the directions exactly so I’m not sure where I went wrong, any ideas?
chrystal
Hi Anna,
I am not sure how the dough would have been crumbly. It's sugar, peanut butter, and eggs. It should have been quite soft and firmed up slightly to roll into balls after they dough chilled. Is there a chance you added too much sugar?
Best,
Chrystal