These gluten-free peanut butter blossoms are among our favorite holiday cookies. They’re so simple to make and look amazing. Go bake a batch of these peanut butter blossom cookies for your holiday cookie table!
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Jump to:
- What are Peanut Butter Blossoms?
- Are Peanut Butter Blossoms Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Gluten Free Peanut Butter Blossoms (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Peanut Butter Recipes to Love:
- Gluten-Free Christmas Cookies to Bake:
- Gluten-Free Desserts to Indulge In:
- Gluten-Free Peanut Butter Blossoms
What are Peanut Butter Blossoms?
Peanut butter blossoms, or peanut butter blossom cookies, are basically chewy peanut butter cookies that been rolled in granulated sugar and topped with a piece of chocolate candy (specifically the Hershey’s Kiss).
A very American snack or dessert, this classic Christmas cookie recipe is almost always baked and served during the holiday season.
Are Peanut Butter Blossoms Gluten-Free?
Making the peanut butter cookie base often include wheat flour (which contains gluten), and hence classic peanut butter blossom cookies are not gluten-free and not safe for Celiacs or those with gluten intolerances.
However, today we’re making a gluten-free version of these PB blossoms that even those who have issues with gluten can enjoy!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for making these gluten free peanut butter blossoms are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing these peanut butter kiss cookies is very simple and they always come out beautiful! The perfect snack or dessert for the holidays!
- Totally Gluten-Free: The best part is that these peanut butter blossoms are 100% gluten-free, which means that even those with Celiac disease or gluten intolerances can enjoy these sweet treats without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free peanut butter blossoms recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Peanut Butter: Make sure to use smooth peanut butter to make it easier to form the dough.
- Butter: I used unsalted butter as peanut butter, but if you like your peanut butter to be slightly salty, go ahead and use regular salted butter instead.
- Brown Sugar: I used light brown sugar, but dark brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index will not raise your blood sugar).
- White Sugar: I used white sugar, but you can use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index will not raise your blood sugar).
- Egg: The egg is necessary to bind the ingredients together, so make sure you add it in. If you are allergic to eggs, or simply wish to keep the recipe egg free, you can try using acquafaba or an egg-replacer.
- Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.
- Baking Powder: Baking powder is the only leavening agent in this peanut butter blossom recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Chocolate Kisses: Note that not all Hershey’s kisses are gluten-free, so if you are Celiac or gluten-intolerant, make sure to use gluten-free chocolate kisses.
How to Make Gluten Free Peanut Butter Blossoms (Step by Step):
1. Combine Peanut Butter, Butter and Sugar
Mix in the creamy peanut butter and butter in a large bowl, and add the two types of sugar. Beat with a mixer until combined.
2. Add Egg and Vanilla
Add the egg and also vanilla extract. Stir well to combine.
3. Add Gluten-Free Flour Mixture
Combine the gluten-free measure-for-measure flour, xanthan gum and baking powder and mix well.
Add 2/3 the amount of the gluten-free flour mixture to the bowl with the wet ingredients to assess the density of the dough. If the mixture is too sticky and wet, add the remaining flour.
4. Knead Dough and Chill
Knead into a smooth, homogeneous dough without lumps.
Cover the bowl with plastic wrap and refrigerate for half an hour. The dough will become a little denser and easier to work with.
5. Preheat and Line
Preheat the oven to 380F and line a large baking sheet with parchment paper or a silpat.
6. Roll Out Dough
Using a cookie scoop, scoop out the dough and form balls about 1 inch in diameter and roll them in sugar.
Place the sugar-coated cookie dough balls on the prepared baking sheet approximately 2 inches apart.
7. Bake
Place the dough balls in the oven and bake for about 12-13 minutes until cookies are golden brown.
8. Cool Cookies Slightly
Let the finished cookies cool for about 5 minutes (the warm cookie will still be soft on top).
9. Set the Chocolate
Place a chocolate kiss in the center of the cookie and press it in. Transfer the cookies to a plate (or a few).
Place the plates of cookies in the freezer for 10 minutes to get the chocolate to set into the cookie.
10. Serve and Enjoy
Remove the gluten-free peanut butter blossoms from the freezer and serve!
Dish by Dish Tips/Tricks
- Freeze Dough: If you prefer to freeze the dough before rolling it out into cookies, that will work too! Simply wrap the dough in plastic wrap and freeze for up to 2 months. Let the dough thaw overnight in the refrigerator before rolling out the dough into balls.
- Allergic to Peanuts: If you are allergic to peanuts and can’t take peanut butter, you may use other smooth nut butters in equal quantities instead.
Recipe FAQs:
To store, place the gluten-free peanut butter blossoms in an airtight container at room temperature for up to 4 days to keep them crisp and firm.
Other Peanut Butter Recipes to Love:
- Microwave Peanut Butter Fudge (Gluten-Free, Vegan)
- Peanut Butter Buckeyes (Gluten-Free, Vegan)
- Peanut Butter Blondies (Gluten-Free, Dairy-Free)
- Peanut Butter Crunch Bars (Gluten-Free, Vegan)
- Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
- Healthy Peanut Butter Cups (Gluten-Free, Vegan)
Gluten-Free Christmas Cookies to Bake:
Gluten-Free Desserts to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Peanut Butter Blossoms
- Total Time: 1 hour 8 minutes
- Yield: 25 peanut butter blossoms 1x
- Diet: Gluten Free
Description
These gluten-free peanut butter blossoms are among our favorite holiday cookies. They’re so simple to make and look amazing. Go bake a batch of these peanut butter blossom cookies for your holiday cookie table!
Ingredients
- 3/4 cup smooth peanut butter
- 6 tablespoon unsalted butter
- 1/3 cup light brown sugar
- 1/3 cup white sugar, plus extra for rolling
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup gluten-free measure-for-measure flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 25–30 gluten-free chocolate kisses
Instructions
- Mix Peanut Butter, Butter and Sugars: Mix peanut butter and butter in a bowl, add two types of sugar. Beat with a mixer until combined.
- Add Egg and Vanilla: Add the egg and also vanilla extract. Stir.
- Add Gluten-Free Flour Mixture: Combine the gluten-free measure-for-measure flour, xanthan gum and baking powder and mix well. Add 2/3 the amount of the gluten-free flour mixture to the bowl with the wet ingredients to assess the density of the dough. If the mixture is too sticky and wet, add the remaining flour.
- Knead Dough and Chill: Knead into a smooth, homogeneous dough without lumps. Cover the bowl with plastic wrap and refrigerate for half an hour. The dough will become a little denser and easier to work with.
- Preheat and Line: Preheat the oven to 380F and line a large baking sheet with parchment paper or a silpat.
- Roll out Dough: Using a cookie scoop, scoop out the dough and form balls about 1 inch in diameter and roll them in sugar. Place the sugar-coated balls on the prepared baking sheet approximately 2 inches apart.
- Bake: Place in the oven and bake for about 12-13 minutes.
- Cool Cookies Slightly: Let the finished cookies cool for about 5 minutes. It will still be soft on top.
- Set the Chocolate: Place a chocolate kiss in the center of each cookie and press it in. Transfer the cookies to a plate (or a few). Place the plates of cookies in the freezer for 10 minutes to get the chocolate to set into the cookie.
- Serve: Remove the gluten-free peanut butter blossoms from the freezer and serve!
Notes
Peanut Butter: Make sure to use smooth peanut butter to make it easier to form the dough.
Butter: I used unsalted butter as peanut butter, but if you like your peanut butter to be slightly salty, go ahead and use regular salted butter instead.
Brown Sugar: I used light brown sugar, but dark brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index will not raise your blood sugar).
White Sugar: I used white sugar, but you can use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index will not raise your blood sugar).
Egg: The egg is necessary to bind the ingredients together, so make sure you add it in. If you are allergic to eggs, or simply wish to keep the recipe egg free, you can try using acquafaba or an egg-replacer.
Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.
Baking Powder: Baking powder is the only leavening agent in this peanut butter blossom recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Chocolate Kisses: If you are Celiac or gluten-intolerant, make sure to use gluten-free chocolate kisses.
Storing: To store, place the gluten-free peanut butter blossoms in an airtight container at room temperature for up to 4 days to keep them crisp and firm.
- Prep Time: 15 mins
- Chilling Time: 40 mins
- Cook Time: 13 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Grace Lim says
Thanks Felicia!
This combination of peanut butter with chocolate kisses is just right for people who loves both peanut and chocolate. So making a few batches of these for Christmas cookie exchange will definitely bring joy to all my friends who love both peanut and chocolate.
Happy holidays and with lots of love from SG,
Mum
Felicia Lim says
Hi mummy, I’m sure your PB + Chocolate lover friends will enjoy these peanut butter blossoms!