These classic Gluten Free Peanut Butter Blossoms are soft peanut butter gluten free cookies topped with a Hershey’s kiss. Peanut butter and chocolate, so deliciously perfect.
Gluten Free Peanut Butter Blossoms
Are you looking for a cookie that you can enjoy all year-round? You’re in luck! Look no further than this Gluten Free Peanut Butter Blossoms recipe.
My kids and I love to bake together! We love to make several gluten free cookie recipes! We started with some Double Chocolate Thumbprint Cookies last week, then gluten free brown sugar cookies, to gluten free oatmeal chocolate chip bars and then moved on to these little gems. And by gems, you know I mean these perfect little Gluten Free Peanut Butter Blossoms.
Peanut Butter Blossoms are loved by many, many people. There’s just something about this gluten free dessert that’s so addictingly good. Maybe it’s the peanut butter, maybe it’s the chocolate. Maybe it’s the chocolate peanut butter combination that everyone craves.
Whatever it is, it’s just downright delicious. It’s the perfect bite in one compact little cookie. Cookie perfection.
In all the years that Adam and I have been together, I never really made peanut butter blossoms for him. Maybe once? His mom makes a million (literally, a million) of them every year for him and he gets a HUGE bag of them.
And by huge, I mean one of those Ziploc bags that are the size of pillow. I wish I was kidding.
How to make this delicious Gluten Free Peanut Butter Blossoms Recipe:
Step 1. Using a stand mixer bowl, cream together butter, peanut butter and brown sugar. Add in eggs one at a time and combine them.
Step 2. Get a large bowl, and combine gluten-free flour, xanthan gum, baking soda and salt. Mix these ingredients into the butter mixture until combined.
Step 3. Be sure to cover the dough with plastic wrap and refrigerate for at least one hour. You can refrigerate up to 48 hours if you’d like.
Step 4. Pre-heat oven to 375°F and line a baking sheet. I recommend using either parchment paper or silicon baking mat.
Step 5. Scoop 1 ½ tablespoons of the dough onto the baking sheets. Then bake for 8-10 minutes.
Step 6. Put a chocolate kiss on each cookie right after removing cookies from the oven.
Step 7. Cool for 5 minutes on the baking sheet before you move them to a cooling rack.
TIP: Roll these in granulated sugar before baking! Also, use smooth peanut butter for the best texture in my opinion. Crunch peanut butter would work too, but it’s just a preference thing!
Watch the video in the recipe card to see how easy it is to make these cookies! You can also watch the video on Facebook where you can easily share it!
They’d last months. Now that Adam isn’t eating gluten, I’ve decided it was time to start making him some gluten free peanut butter blossom cookies. (a really easy gluten-free flour cookie)
The gluten-free version was an absolute hit. Adam claims they’re better than any peanut butter blossom he’s ever had (aww) and I have to agree. He even thinks they are better than peanut butter cups (Reese’s) and some of his other favorite milk chocolate candies! I guess peanut butter and chocolate cookies are a hit!
The cookie is so, so soft and tender and has such an amazing peanut butter taste. I think it has to do with the delicious creamy peanut butter that I use (Teddy’s). They’re really good. You can have them slightly warm or let them cool completely.
Nobody would be able to tell they were gluten-free unless you told them. They probably won’t believe you either.
These gluten free peanut butter blossoms were supposed to be given out for gifts this year but I doubt we’ll be giving many away. Adam has already eaten his fair share. Hopefully he’ll save a few for others o enjoy. Oh and if you’re looking for a cookie without the chocolate, try my gluten free peanut butter cookies. Enjoy!
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Soft and Chewy Gluten-Free Peanut Butter Blossoms
Ingredients
- 1 1/4 cups Brown Sugar
- 1 cup Peanut Butter
- 1/2 cup Butter
- 2 Eggs Room temperature
- 2 cups All-Purpose Gluten Free Flour
- 1/2 teaspoon Xanthan Gum
- 1 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 36 Chocolate Kisses
Instructions
- Cream together butter, peanut butter and brown sugar in the bowl of a stand mixer until light and fluffy. Mix in the eggs one at a time until combined.
- In a separate bowl, sift together gluten-free flour, xanthan gum, baking soda and salt. Mix into the butter mixture until combined. Cover dough with plastic wrap and refrigerate for one hour or up to 48 hours. Un-wrap chocolate kisses while dough is chilling.
- Pre-heat oven to 375°F and line a baking sheet with parchment paper or silicon baking mat. Scoop 1 ½ tablespoons of dough onto prepared baking sheets and bake for 8-10 minutes.
- Place a chocolate kiss on each cookie immediately after removing cookies from the oven. Cool 5 minutes on the baking sheet until moving to a cooling rack.
Video
Notes
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
I developed this recipe and first published it on my website What the Fork Food Blog.
These look delicious! Your pictures looks like the cookies are rolled in sugar yet I do not see that in your directions. Did roll the dough into balls and roll in sugar before baking?
Thanks Kathy! Yes, I rolled them in sugar before baking because it’s a personal preference. It’s noted in the blog post but I’ll add it to the recipe card.
We just made these yesterday! They are fantastic! I used a pre packed gf flour. Next year, I am going to roll the dough in sugar and then bake them. So good. Recommend!
Shay: I bake your peanut butter blossoms every christmas! The one thing I do differently is instead of rolling in sugar I add mini chocolate chips to dough Just something a little different but either way they’re delicious, Linda
For the brown sugar: is that packed, or no?
Yes it is!
Bob’s Red Mill flour is what I use. It is a gluten free brand that already has xanthan gum in it. Most grocery stores carry the small bags. Larger bags are available at Sprouts.
They are my favorite PB blossoms ever!
I made this recipe as written. The flavor is fantastic! However, my dough was extremely crumbly. I thought that letting it rest in the refrigerator would help it come together. It didn’t. So five starts for flavor, but I’m bummed that they just didn’t hold together.
What kind of flour blend did you use and did you use the xanthan gum if your blend doesn’t contain it? These shouldn’t be crumbly at all.
Do you think I could use the same amount almond butter instead of peanut butter?
Thanks!
It would have to be a no-stir almond butter, something like Barney Butter.
Your video is missing the zanthum gum, is it not need if you use all purpose gf flour?
In the video it’s included with the “gluten free flour blend”. If your flour blend contains it, you can omit the amount I called for.
I made these last night for my gluten-free daughter. They were awesome! My husband also dug into the batch. If you didn’t know they were gluten-free, you’d have no idea! This recipe is a keeper!
Yay, thanks for the amazing feedback Kathie! I’m planning on making a batch soon!
These are absolutely additive!! I made 5 batches in one day for family and friends!!
Thanks Lisha – lucky family and friends!
These were absolutely delicious and super easy to make!! My 2yr old was recently diagnosed with Celiac, and it’s very important to me that they still have yummy foods, this was perfect!! Thank you!! 🙂
Thanks for the wonderful feedback!
When you say “all purpose gluten free flour”, does that mean a flour blend including or excluding xanthan gum? I use the America’s Test Kitchen gluten free flour blend recipe which does NOT include xanthan gum. Since your recipe also says to use a 1/2 teaspoon of xanthan gum, I want to make sure I use the proper flour. Thank you!
I use these two four blends the most:
http://www.whattheforkfoodblog.com/2016/01/14/nightshade-free-gluten-free-flour-mix/
Neither of them have xanthan gum included which is why I call for xanthan gum in the recipe 🙂
Wondering if you I can sub vegan butter for the real butter
Hi Jess, you could but I don’t love the taste of vegan butter in baked goods. For a better butter sub, you could try using Nutiva shortening (it’s a combo of palm shortening and coconut oil). I use that all the time for my dairy free baked goods that normally call for butter.
Ok thank you. I’ll give that a try. Can you get it anywhere? Or is it only at specialty stores?
I’m not sure where you’re located so I’m not sure what which stores are local for you. I can find it at Stop & Shop and Ocean State Job Lot here in New England.
If you can’t find it in a store near you, you can find it on Amazon http://amzn.to/2hRD2tg (affiliate link)
Thank you so much!!! These are incredible!!!
If there is Xanthum Gum already in the flour, do you still need to add 1/2 a teaspoon?
Thanks and Merry Christmas!
I would omit the xanthan gum if you already have it in your flour mix.
Hi again, if my gf all purpose flour has xamtham gum in it, do I need to add more? This is my first adventure with gf baking 🙂
No, I wouldn’t add more 🙂
looks really great but in addition to gluten I can’t have soy and cows milk either and Hershey’s Kisses contain both. Does anyone know of a chocolate that does not contain soy or cows milk? xox Carm says there’s a chocolate called Njoy. Anyone heard of it?
Hi Maura, I’m not familiar with Njoy but Enjoy Life (affiliate link) makes chocolate chips that are gluten, peanut, soy, casein, potato, wheat, tree nut, fish, sesame, dairy, egg, shell fish and sulfite free. They’re not ‘kisses’ but you could always sprinkle a few chips or chunks on top or even mix the chocolate into the cookies for peanut butter chocolate chip cookies. Hope that helps!
I have heard of Njoy chocolate chips. I have been looking for them but they are hard to find. I am going to order from Amazon.
Hi, Can I substitute the sea salt for regular light table salt? I don’t have sea salt, and the fam doesn’t like it anyway. Btw, I just switched from gluten to gluten free living and I am SO happy to have found your blog! I was starting to get discouraged with some of the recipes I’ve tried (it’s only been a week, but still), but now that I’ve found you, I’m getting excited again! Please don’t ever stop! 🙂
Yes you can sub regular salt for the sea salt, not entirely sure about ‘light’ salt as I’ve never used it. Glad to have you here, let me know if you have any questions 🙂
I’m sure she will, thanks for passing it on!
These tasted so good. My only question is my dough was finished and ended very crumbly. I left it over night in the refrigerator & no change. So I had to physically squeeze my dough together. All ingredients were freshly opened except the peanut butter. I used the GF baking flour with xanthum gum already in. Thoughts as to why are welcome! TIA.
Hi Jill! I’m glad you enjoyed the cookies! It sounds like you may have over-measured your flour because the dough for this should be soft and pliable. You can download my free guide for properly measuring flour here: http://bit.ly/glutenfreebakingguide