Gluten-Free Peanut Butter Blossoms

Peanut butter blossoms are an all-time favorite Christmas cookie! After some trial and error, I developed this gluten-free peanut butter blossom recipe that turns out perfect every time. Read on all for the tips!

You also might like these gluten-free thumbprint cookies or gluten-free snowball cookies.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save Recipe

Peanut butter blossom cookies are such a classic holiday cookie.

Who can argue with the combination of peanut butter and chocolate? It’s like a peanut butter cup in cookie form!

I knew I had to create a gluten-free version of this cookie that was just as good as the original. These cookies are NEVER dry and crumbly — they always turn out moist and have the perfect ratio of cookie to Hershey’s Kiss.

So go ahead! Get your bake on and whip a batch of these up for your neighbor gifts, or take them to your holiday cookie exchanges. Everyone will love them, even if they aren’t on a gluten-free diet!

Gluten-free baking can be tricky, especially when you’re working with dense peanut butter dough. But I’ve filled this post with lots of tips and tricks to ensure they come out just right!

If you love peanut butter be sure to check out these gluten-free peanut butter cookies, gluten-free peanut butter pie, peanut butter balls with rice krispies, gluten-free no-bake cookies and gluten-free monster cookies.

Why You’ll Love This Recipe

• Perfect ratio of peanut butter and chocolate
• Moist and tender crumb
• Never dry and crumbly
• Great for holiday parties and gifting

For more gluten-free Christmas cookies, check out these recipes for gluten-free sugar cookies, gluten-free gingerbread cookies, gluten-free spritz cookies, gluten-free biscotti and gluten-free ginger snaps.

Ingredients You’ll Need

Here’s everything you’ll need to make these peanut butter blossoms like a pro.

• Gluten-free 1:1 baking flour: Always use a high-quality gluten-free flour blend for your baking! I highly recommend using a blend with xanthan gum, which helps create the perfect texture and crumb.
• Egg: You only need one egg for this recipe. It helps hold everything together! Use room temperature large eggs for these gluten free peanut butter blossom cookies.
• Salt: I always like to use fine sea salt for my gluten-free baking. It enhances the flavor and blends well into the dough.
• Baking soda: Baking soda is an essential ingredient for helping the cookies rise and creating a tender crumb.
• Granulated sugar: I love the fine texture of Domino sugar in gluten-free baking! It works great for this gluten free cookie recipe.
• Brown sugar: Light brown sugar gives these gluten-free peanut butter cookies a delicious flavor and chewy texture.
• Peanut butter: I find that creamy peanut butter works better than natural peanut butter for this recipe. (Like Jiff or Skippy brand.) Don’t use crunchy peanut butter. It will change the texture of the dough!
• Butter: You can use Earth Balance Buttery Sticks in place of the butter to keep these dairy-free. (You’ll also need to use a chunk of dairy-free dark chocolate in place of the chocolate kiss.)
• Hershey’s Kisses: This recipe isn’t complete without Hershey’s chocolate Kisses! Freeze them ahead of time so they don’t melt on the cookie.
• Vanilla: I prefer to use real vanilla extract for the best flavor!

How to Make Gluten-Free Peanut Butter Blossoms

• In a medium bowl, whisk together the gluten-free 1:1 baking flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the butter and beat on high speed for 1 minute until creamy. 

• Add the brown sugar and granulated sugar and mix on medium-high speed until creamed, about 2 minutes. 
• Add the egg, peanut butter and vanilla and beat on medium-high speed until well-combined, another minute or so. 

• With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix on low until combined. 
• Cover the bowl of dough with plastic wrap and chill for at least 1 hour in the refrigerator (and up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture.)
• Preheat the oven to 350F. Place the bag of Hershey Kisses in the freezer (so they hold their shape when you place them on the cookies!). 
• Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 
• Use a cookie scoop to create 1 1/2 tablespoon-sized balls. Roll each ball in sugar before placing on the baking sheet, and arrange on the baking sheet about 3 inches apart. 

• Bake for 11-13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
• Remove the Hershey’s Kisses from the freezer and unwrap. Press a chocolate Kiss candy into the center of each cookie on one of the baking sheets until it sticks. Let cool for 5 more minutes, then transfer to a wire rack to cool completely. 
• Repeat with the remaining dough. Enjoy!

Storage Instructions

• Store gluten free peanut butter blossoms in an airtight container at room temperature for up to five days.

Expert Tips & Tricks

• Don’t make the dough balls any bigger than 1 tablespoons. If you make them bigger, the cookie-to-chocolate ratio will be off. 
• For best results with these peanut butter Kiss cookies, use a smooth peanut butter (like Jiff or Skippy) for this recipe. You also might like this peanut butter popcorn.
• I like to place the Hershey’s Kisses in the freezer so they don’t melt when you place them on the cookie. (Place the chocolate kiss on the baked cookie right after it comes out of the oven so it sticks!)

MORE GLUTEN-free christmas cookies

Gluten-Free Monster Cookies

Gluten-Free Peanut Butter Cookies

Gluten-Free Oreo Balls

Gluten-Free M&M Cookies

Gluten-Free Spritz Cookies

Gluten-Free Almond Cookies

I hope you love these holiday cookies as much as we do! If you try these gluten free peanut butter blossoms, be sure to leave me a comment/rating below. I’d love to hear from you!

5 from 8 votes

Gluten-Free Peanut Butter Blossoms (Classic!)

Author Erin Collins

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 24 cookies

These gluten-free peanut butter blossoms are a peanut butter-lover’s dream! They always come out PERFECT and are great for holiday gifting.

Pin It Comments Print

Ingredients

• ▢ 1 1/3 cup (200g) gluten-free 1:1 baking flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup (113g) butter softened
• ▢ 1/2 cup (106g) brown sugar
• ▢ 1/4 cup (50g) granulated sugar
• ▢ 1 large egg
• ▢ 3/4 cup (185g) creamy peanut butter
• ▢ 1 teaspoon vanilla extract
• ▢ 24-32 chocolate kiss candies unwrapped

Save this recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save

Instructions 

• In a medium bowl, whisk together the gluten-free flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the butter and beat on high speed for 1 minute until creamy.
• Add the brown sugar and granulated sugar and mix on medium-high speed until creamed, about 2 minutes.
• Add the egg, peanut butter and vanilla. Beat on medium-high speed until well-combined, another minute or so. Scrape down the sides and bottom of the bowl.
• With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix on low until combined.
• Cover the bowl of dough with plastic wrap and chill for at least 1 hour in the refrigerator (and up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before scooping and baking for the right texture.)
• Preheat the oven to 350F. Place the unwrapped chocolate kiss candies in a bowl and set in the freezer (so they hold their shape when you place them on the cookies!).
• Line two large baking sheets with parchment paper or silicone baking mats.
• Scoop the dough into 1 tablespoon-sized balls. (Don't make them too big or you won't have the right dough/chocolate ratio.) Roll each ball in sugar before placing on the baking sheet, about 2 inches apart.
• Bake for 10-12 minutes or until the tops begin to slightly crack. Remove cookies from the oven and immediately press a chocolate kiss candy into each cookie.
• Let cool for 5 minutes, then transfer to a wire cooling rack to cool completely.
• Repeat with the remaining dough. Enjoy!

Notes

MAKE IT DAIRY-FREE: You can use dairy-free butter in place of the butter. You can also use a chunk of dairy-free chocolate (like dark chocolate) in place of the chocolate kiss candies!

GLUTEN-FREE FLOUR:  I recommend using high-quality gluten-free flour blend that contains xanthan gum.  This is my favorite brand.

RECIPE NOTES

• Keep the dough balls around  1 tablespoons. so the cookie-to-Kiss ratio is right. 
• For best results, use a smooth peanut butter like Jiff or Skippy.
• I like to place the chocolate kiss candies in the freezer so they don’t melt when you place them on the cookie. (Place the chocolate kiss on the baked cookie right after it comes out of the oven so it sticks!)

Nutrition

Calories: 131kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 117mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 13mg | Iron: 0.4mg