I can't believe I waited so long to make gluten-free peanut butter blossoms! But finally, I've got a version that is so easy, delectable, and flourless, you'll definitely want to make them!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
Don't get mad, but I've actually never made peanut butter blossoms before.
I know, I know! It just wasn't in my cookie repertoire. I'm usually a gingerbread girl.
But after a 1:1 coaching client asked for help with making them gluten-free, I realized I had a recipe perfect for them already!
I previously have made these gluten-free flourless peanut butter chocolate chip cookies for Christmas for many years. And I realized that by substituting out the chocolate chips for Hershey's Kisses, (which are gluten-free), I could also make peanut butter blossoms!
So I experimented with them. And guess what? They are scrumptious. All of the cookies I made from that batch I gave away to friends and family who have already eaten them all!
What You'll Need To Make These Cookies
Peanut Butter (smooth and creamy kind - I like Jif Simply or Natural, both are GF)
Brown Sugar & Granulated Sugar
Egg
Baking Soda
Vanilla Extract
And that's it! No flour needed!
All you do is combine all the ingredients (except the chocolate) into a bowl, mix, form into balls, roll in sugar, and bake. Once the cookies come out of the oven, you pop on the Hershey's Kiss in the center of each one. Perfection!
I hope you enjoy these gluten-free peanut butter blossoms!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Peanut Butter Blossom Cookies
Gluten-Free Peanut Butter Blossoms
The perfect holiday cookie!
Ingredients
- 1 cup creamy peanut butter
- ¾ cup brown sugar, packed
- 1 egg
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 2 Tablespoons granulated sugar
- 18-20 Hershey's Kisses, unwrapped
Instructions
Preheat the oven to 300 Degrees Fahrenheit. Line a baking sheet with parchment paper or silicone baking mats.
In a large bowl, mix together everything but Hershey's Kisses with a spoon until combined. Using a 1 tablespoon scoop, scoop out portions of dough and roll into balls with your hands. Roll in the granulated sugar. Then, place on the baking sheet but leave 1 inch or so in between cookies as they will expand.
Bake for 10-12 minutes, until lightly golden brown and still soft to touch in the center. Don't panic about the softness - they will keep baking. Remove from the oven and add a single Hershey's kiss to each cookie into the center. Leave cookies on the baking sheet for additional 8-10 minutes (this is a must!) before removing them to a wire rack to cool completely. Enjoy!
Notes
Cookies should be stored at room temperature in a sealed container and will keep for 3-5 days. I have not tried freezing these cookies but believe they are better fresh, due to the minimal ingredients in the dough. You can keep the dough in the refrigerator if you don't use it all up during your first batch - just use it within 24 hours. Enjoy!
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 295Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 23mgSodium 297mgCarbohydrates 31gFiber 2gSugar 25gProtein 8g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like peanut butter blossoms?
Have you made them before?
Tell me in the comments below!
Pin It!
Leave a Reply