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The BEST gluten-free peanut butter blossom cookie recipe. Fast and easy! This classic recipe is made without shortening. Perfect for Christmas or other special occasions.
How do you make gluten-free peanut butter blossoms?
It’s easy!
- Make the dough. You’ll want to use a gluten-free flour blend for these cookies. Flourless gluten-free peanut butter cookiesdon’t hold their shape well enough for peanut butter blossom cookies.
- Scoop the dough and roll into rounds. A cookie scoop make this step easy.
- Roll dough into sugar. You can use regular granulated sugar or coarse sugar. If you roll the cookies in coarse sugar, they have a bit more shine and crunch. For the holidays, I love to use colored sugar.
- Bake. Place the cookies onto a parchment-lined baking sheet and bake until the edges are set.
- Add a Chocolate Kiss. As soon as the cookies come out of the oven, press an unwrapped kiss candy into the center of the cookie.
- Cool. Allow the cookies to cool on the pan for about five minutes before transferring them to a wire cooling rack.
What type of peanut butter should I use for blossom cookies?
Creamy peanut butter is traditional. You can use crunchy peanut butter. Cookies made with crunchy peanut butter tend to crack a bit more than those made with creamy.
What type of sugar should I roll the cookie dough in before baking?
Granulated sugar is traditional. But you can use colored sugar, either coarse or fine, orturbinado sugar. Both coarse andturbinado sugar add a nice crunch to the cookies.
How long do these cookies take to bake?
A pan of peanut butter blossoms takes about 8 to 10 minutes to bake. The quick baking time makes these cookies perfect for holiday gift giving.
Can I use a peanut butter cup instead of a Kiss candy?
You sure can! Press a mini peanut butter cup into the just baked cookie as you would with the chocolate kiss.
(Always check the label to make sure the peanut butter cup is gluten-free.)
Can I freeze peanut butter blossoms?
Yes. However, I prefer to make the dough, round it into balls and freeze. This prevents the Hershey’s kiss from getting broken or knocked off. When I’m ready to bake, I preheat the oven, roll the dough in sugar and bake.
If you want to freeze baked peanut butter blossoms, here’s what to do:
- Bake cookies and allow to cool.
- Place cookies in a single layer in a freezer container.
- Separate layers with a piece of waxed paper.
- Freeze for up to two months.
5 from 10 votes
Gluten-Free Peanut Butter Blossoms
The Best Gluten-Free Peanut Butter Blossom Recipe. Easy to Make!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies
Calories 115 kcal
Ingredients
- ½cupgranulated sugar,plus additional for rolling cookies (see note)(3 ¾ ounces; 106 grams)
- ½cuppacked brown sugar(3 ¾ ounces; 106 grams)
- ½cupcreamy peanut butter(4 ¾; 135 grams)
- ½cupbutter or dairy-free margarine, softened(4 ounces; 113 grams)
- 1large egg
- 1 ½cupsgluten-free baking flour (see note)(7 ounces; 198 grams)
- ¾teaspoonbaking soda
- ½teaspoonbaking powder
- 36chocolate kisses, unwrapped
Instructions
Adjust oven rack to middle position. Preheat oven to 375℉. Line two baking sheets with parchment paper.
Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add gluten-free flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.
Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.
Bake until edges are light golden brown, about 8 to 10 minutes.
Remove pan from the oven. Immediately press one chocolate Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.
Recipe Notes
Gluten-Free Flour Note: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Do NOT use a grain-free (nut) flour.
Sugar Note: Roll cookies in colored sugar (traditional or coarse) for a Christmas or holiday look.
Reader Interactions
Comments
Beverly Hitchco*ck says
How do you keep the kisses from melting once placed on the cookies?
Reply
Elizabeth says
The kisses go onto the cookies after they’re baked. They soften a little but they don’t melt.
Reply
Victoria says
These were fantastic and my kids liked them better than traditional-flour cookies. I used 1 cup of Trader Joe’s GF flour and 1/2 cup of almond flour (plus a few T. more because the dough was a bit sticky). I used butter. Worked great!Reply
Leslie says
These were very good! The peanut butter cookies are very light and soft in texture. The whole family loved them. I’ll be keeping this recipe!Reply
Bob says
These were awesome! Love it!Reply
Tianna Hradowsky says
Just finished making these for my early holiday tins.
Gluten free and wonderful yummy. Better than the gluten ones.Reply
Lynda Elmore says
I followed the recipe, but the dough was more of a thick batter. I wasn’t able to roll them into balls.
Reply
Elizabeth says
If you still have the dough, I’d try chilling it for 30 minutes to see if that helps.
What type of gluten-free flour blend did you use?
Reply
Angela Borkowski says
I used Wegmans gluteen free all purpose baking mix with this recipe and these cookies turned out amazing! You can’t even tell they are gluteen free. So easy too!!!Reply
Sarah says
These turned out beautifully! Delicious and great shape.
I used Bob’s Red Mill 1:1 GF Flour. Highly recommend!Reply
CarolMM says
These are great! As good as the conventional version Mum used to make.
I put the kisses on the cookies before baking, like mum’s original recipe, and they keep their shape just fine. I leave the cookies on the sheet for a few minutes after baking so they’re not so delicate.Reply
Syl Mira says
These were delicious! What a great recipe, and I thought they tasted just like flour cookies!Reply
Pat says
Can these be made ahead of time and froze?Reply
Elizabeth says
Yes. These cookies freeze beautifully. Be sure to allow them to cool before freezing, that’s key.
Reply
Alan says
Great cookie!Reply
