By Wendy Stoltz / Last Modified On January 15, 2023
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.
This is a classic Christmas cookie recipe, so make a few batches for your cookie exchanges. The peanut butter and granulated sugar make these a must-have cookie for all special occasions.
If you love peanut butter, you'll also want to make my gluten-free peanut butter cookies or this gluten-free peanut butter fudge. For more cookie ideas check out my gluten-free cookie recipes. If you are looking for more Christmas cookies, here are my best gluten-free Christmas cookies.
GLUTEN-FREE PEANUT BUTTER BLOSSOMS RECIPE
There are a few diverse 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. One trick to getting them to stay soft is to make them without flour. These also freeze well so consider making a few batches.
WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE PEANUT BUTTER BLOSSOMS
Only a few ingredients - These flourless peanut butter blossoms only need a few simple ingredients that most people have on hand in their kitchen.
They don't taste gluten-free - 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.
No flour is needed - These gluten-free peanut butter blossoms are flourless. So, no need to worry about any gluten-free flour blend for this one!
INGREDIENTS IN GLUTEN-FREE PEANUT BUTTER BLOSSOMS
Peanut butter - Traditionally creamy peanut butter is used. Crunchy peanut butter can work too, but the cookies will crack.
Sugar - Use white granulated sugar and have more on hand for rolling the cookies in it. You'll also need brown sugar too.
Egg- 1 egg, or you can also use a flax egg.
Salt - ¼ teaspoon salt.
Vanilla extract - Make sure to use a gluten-free vanilla extract.
Hershey's Kisses - 24 Hershey's Kisses unwrapped or your favorite chocolate pieces.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE PEANUT BUTTER BLOSSOMS
Mixing bowls - These Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set work well.
Cookie scoop - This Gorilla Grip Premium Stainless Steel multi-purpose scoop with a spring-loaded scoop helps to shape the cookie dough.
If you have any questions about making gluten-free peanut butter blossoms, please leave a comment and we will get back to you as soon as possible.
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, sugar, egg, salt, and vanilla to a medium mixing bowl.
- Mix until combined. Chill for 1 hour.
- After chilled, roll gluten-free peanut butter blossom 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 immediately 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.
TIPS FOR MAKING THE BEST GLUTEN-FREE PEANUT BUTTER BLOSSOMS
Use a cookie scoop - The cookie scoops help to make the cookies uniform in shape and size.
Make sure ingredients are room temperature - The cookies are best made with room temperature ingredients.
Chocolate - Place the chocolate on as soon as it comes out of the oven, so it adheres to the cookie.
TROUBLESHOOTING COMMON ISSUES WHEN MAKING GLUTEN-FREE PEANUT BUTTER BLOSSOMS
Dough is crumbling - If the dough is crumbling apart, squeeze it gently together again and continue to roll it.
Cookies are cracked on top - Don't worry about this, this is how they're meant to look.
My kisses won't stick to the cookies - Make sure all kisses are unwrapped while the cookies are baking. As soon as the cookies come out of the oven make sure to place the kisses on top.
Cookies came out flat - Your ingredients may not be at room temperature. It can also be that your measurements were a bit off.
WHY ARE THEY CALLED PEANUT BUTTER BLOSSOMS?
The Peanut Blossom was created by a Gibsonburg, Ohio resident named Freda Smith as an entry into the 1957 Pillsbury Bake-Off. It was a last-minute entry. Pillsbury created the name peanut butter blossoms. Freda originally called them black-eyed Susans.
CAN I MAKE THESE GLUTEN-FREE PEANUT BUTTER BLOSSOMS EGG-FREE?
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 flax egg 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.
CAN I MAKE THESE GLUTEN-FREE PEANUT BUTTER BLOSSOMS SUGAR-FREE?
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.
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.
WHAT TYPE OF PEANUT BUTTER SHOULD I USE FOR FLOURLESS PEANUT BUTTER BLOSSOM COOKIES?
I like to use creamy peanut butter for these gluten-free peanut butter blossom cookies. You can also use crunchy peanut butter, but it will crack a bit more if you're not worried about aesthetics.
WHAT TYPE OF SUGAR SHOULD I ROLL THE COOKIE DOUGH IN BEFORE BAKING?
Roll the cookies in granulated white sugar. You can also use colored sugar too.
CAN I USE A PEANUT BUTTER CUP INSTEAD OF A KISS CANDY?
Yes, a mini peanut butter cup works well too. Place the peanut butter cup onto the cookies as soon as they come out of the oven.
CAN I FREEZE THESE GF PEANUT BUTTER BLOSSOMS?
Yes, you can freeze peanut butter blossoms. Let them cool and then place them in an airtight container in the freezer. They can be frozen for up to 2 months. Just be sure to store them so the Hershey's kiss stays intact. Alternatively, freeze the peanut butter cookie dough in balls and bake them on the day required.
HOW LONG DO YOU BAKE THESE GF PEANUT BUTTER COOKIES FOR?
Bake for 8-10 minutes or until the bottoms start to brown.
HOW DO YOU KEEP THE HERSHEY'S KISS FROM MELTING ONCE PLACED ON THE COOKIES?
Place the kisses onto the cookies as soon as they come out of the oven. The Hershey's kiss will melt slightly but firm up as the cookie cools.
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.
HOW DO YOU STORE THESE GLUTEN-FREE HERSHEY KISS COOKIES?
Store them at room temperature in an airtight container.
CAN I USE COCOA POWDER IN THE COOKIE DOUGH?
I don't recommend adding cocoa powder to the cookie dough.
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.
- 1 cup peanut butter
- ½ cup granulated sugar + more for rolling cookies in
- ⅓ cup brown sugar
- 1 egg (or flax egg)
- ¼ teaspoon salt
- 1 teaspoon gluten free vanilla extract
- 24 Hershey's Kisses, unwrapped (or your favorite chocolate pieces)
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
- Add the peanut butter, sugar, 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 immediately place kiss, or your favorite chocolate, on top and press down slightly.
- Store in an airtight container for up to 4 days
Egg-Free Version: To make the flax egg 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.
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HERSHEY'S KISSES Milk Chocolate Candy, Christmas, 35.8 oz Bulk Party Pack
SKIPPY Creamy Peanut Butter, 5 Pound
Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 ounces Bottle, 1 Count (Packaging May Vary)
Gorilla Grip Premium Stainless Steel, Spring-Loaded Scoop for Fruit, Cookie and Ice Cream, Easy Squeeze and Clean Release, Comfortable Handle, Medium, 2 TBSP Scooper Size 30, Uniform Portions, Black
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 56mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 2g
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.
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!
Can you freeze these after you bake them?
Yes, you can freeze them.
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
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♥️
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
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.
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.
Can you make the dough a day before and leave in the fridge? Thanks!!
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.
Hi! Do you think these could be made with almond butter instead of peanut butter? Thanks?
Yes, just make sure to use thick almond butter.
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
Light brown sugar. Enjoy!
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?
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?
I used chunky pb and they turned out great
Thank you, Sandra for sharing!
These are fantastic! Soft, chewy, thick and delicious. And so easy to make. This will be my go to peanut butter blossom recipe from now on.
I am so pleased you liked it.