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
