These gluten-free peanut butter blossoms are the star of my holiday cookie trays. A chewy, soft peanut butter cookie topped with a Hershey’s Kiss that gives you a classic peanut butter and chocolate pairing in every bite.
Gluten-Free Peanut Butter Blossoms Recipe
This peanut butter blossoms recipe is an homage to my childhood. Growing up these cookies were at all my family holiday parties. I already had my gluten-free peanut butter cookies—all I had to do was add a Hershey’s Kiss to the middle. These classics are soft and chewy with the best sugar crust for a crispy bite.
My all-time favorite combination of flavors is chocolate and peanut butter. These cookies are hard to resist. They are super easy to make and always a crowd-pleaser. Seriously, who does not love the flavor of chocolate and peanut butter?
Gluten-Free Baking Tips
- I used a 1 ½ tablespoon cookie scoop. It was a game-changer for me.
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
- If the dough is too crumbly, stir in a tablespoon or two of almond milk or an extra egg.
Gluten-Free Peanut Butter Blossoms
Ingredients
- 1/2 cup gluten-free peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened, dairy-free use Smart Balance
- 1 teaspoon molasses
- 1 egg, room temperature
- 1 1/4 cups gluten-free all-purpose flour, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/4 teaspoon xanthan gum, (leave out if your flour already has it)
- 3/4 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup granulated sugar for rolling
- 36 Hershey Kisses (not all flavors are gluten-free please check your labels), dairy-free use chocolate peanut butter filling instructions
Dairy-Free Chocolate Peanut Butter Filling
- 3/4 cup gluten-free peanut butter
- 1 tablespoon pure vanilla extract
- 4 tablespoons gluten-free cocoa powder
- 3/4 cups powdered sugar
- 5 tablespoons dairy-free milk, I used almond milk
Instructions
- Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
- Mix in the egg and the molasses. Mix until fully combined.
- In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking soda and baking powder and stir to blend ingredients.
- Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
- Cover cookie dough and refrigerate for 30 minutes.
- Preheat oven to 375°. Add the 1/4 cup of granulated sugar to a small bowl for rolling the dough in.
- Scoop 1 tablespoon of dough and roll into a ball. (I used a 1 1/2 tablespoon cookie scoop.)
- Roll cookie dough ball in the granulated sugar and place onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
- As soon as you bring the cookies out of the oven place the Hersey Kisses in the center of each cookie. If you are using the dairy-free filling use the back of a teaspoon to make an indent in the center of the cookie.
- Allow to cool completely or the Hersey Kisses will flatten.
- Store in an airtight container. Enjoy!
Dairy-Free Chocolate Peanut Butter Filling
- Mix the peanut butter, cocoa powder, and pure vanilla extract until fully combined.
- Add the powdered sugar and mix until combined. Your filling will start to firm up.
- Add the dairy-free mil and mix until nice and smooth.
- You can spoon the filling into the centers or pipe the filling the center (like I did).
Notes
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Peanut Butter Blossoms Step by Step
Gather all your ingredients.
Mix together: Using a hand or stand mixer, mix together ½ cup granulated sugar, ½ cup brown sugar, and ½ cup gluten-free peanut butter until creamy. Mix in 1 egg and 1 tsp molasses. Keep mixing until fully combined.
In a separate mixing bowl, add 1 ¼ cups gluten-free all-purpose flour, ¼ tsp xanthan gum (if needed), ¾ tsp baking soda, and ½ tsp baking powder. Stir to blend the ingredients.
Slowly add the flour mixture into the batter and mix until all the flour is combined. The dough should be soft and resemble play dough.
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for 30 minutes.
While the dough rests, preheat the oven to 375°F and add ¼ cup of granulated sugar into a small bowl.
Take the dough out of the refrigerator. Using a 1 ½ tbsp cookie scoop, scoop 1 tbsp of dough and roll it into a ball using your hands.
Roll each dough ball in the granulated sugar.
Place the rolled dough onto a parchment-lined baking sheet.
Place the baking sheet into the oven and bake for 10-12 minutes or until the edges are light brown.
Add Kisses: Add the Hershey Kisses to the center of the cookies as soon as they’re taken out of the oven. If you’re using the Dairy-free filling, use the back of a spoon to make an indent in the center of the cookie.
Make the dairy-free chocolate peanut butter filling. Mix ¾ cups gluten-free peanut butter, 4 tbsp gluten-free cocoa powder, and 1 tbsp pure vanilla extract until combined. Add ¾ cups powdered sugar and mix until combined. The filling will start to firm up. Add 5 tbsp dairy-free milk of choice and continue mixing until smooth. Spoon or pipe the filling into the center of each cookie.
Serving Suggestions
Gluten-free peanut butter blossoms are the perfect addition to your holiday cookie trays. These are always the first cookies I reach for.
Storage Instructions
These gluten-free cookies will keep well at room temperature for up to 2 days or in the refrigerator for up to 1 week if properly stored in an air-tight container. You can freeze them for up to 1 month as well. Thaw them to room temperature before serving.
I love this recipe! Two things I add is 1 tsp of sea salt and 1-2 tsp of pure vanilla extract bc I believe every cookie recipe should have those! I struggle with making 36 out of these unless I weigh them to be about .03 lb on a baking scale. I also put the Hershey kiss in upside down (pointy side down), wait 5 seconds to melt a tad, and then push it further into the cookie for a flushed effect. Lastly, I melt a few kisses in a bowl and drizzle the cookies back and forth with fork prongs, then let them cool so that every bite has chocolate in it! Love your recipes….thank you so much!
Do you know if this will work with a flax egg instead of a real egg?
Hi Laura, we have not tested it here, but we did have one reader mention that she was able to use a flax egg successfully!
This was a wonderful recipie. I made for a young woman that is an insulin dependent person w celiac issues too. Splenda n brown Splenda was used.i also used Kristoffer GF flour I couldn’t find PillsburyGF.Thank you.
They flattened completely while baking! Still went ahead and placed the hershey’s kiss on each, tasted delicious though completely flat!
These were perfect! Just like me and momma used to make ^-^
I made them with Earth Balance sticks, Bob’s 1:1 baking blend, and a flax egg….. wish I had grabbed vegan powdered sugar at the store, but used Vegan no-sugar 83% dark cocoa squares I chopped in half and wedged on top, then sprinkled a lil pink Himalayan salt over to balance it out.
The texture of these is SPOT ON! and I love the little addition of molasses in here! Nice work, she is gonna love these…. and me too!!!
Fantastic! My daughter has celiac and these taste just like the regular peanut blossoms which were her favourites. Thanks for all you wonderful recipes. Your lasagna is the best!
These are amazing. you wouldn’t know the difference. I used mini gluten free peanut butter cups and pressed them into the center of the cookies straight out of the oven. a big hit with my three boys!
New to gf have tried your white bread first only one of the four recipes I’ve tried
love the peanut butter cookies came out beautiful bf didn’t even know they were gf . I’ll be trying more of your recipes Thank you
AMAZING!!! AMAZING!!!! That’s all I can say!!!!
These cookies are amazing, so delicious! Love how easy there were to put together as well. By the way, I have made your buttermilk biscuit and pancake recipes and both were fantastic. I too love to bake, so it is great to find tried and true recipes that deliver. Going forward I will only be on your website for gf recipes. Wishing you and your family a wonderful Christmas!
Amazing and delicious cookies. So easy to make as well! And by the way I have used your gf pancake and biscuit recipes and they both are really fantastic! For anything gf I will always go to your website going forward. Your recipes are the best. 😊 🎄🎄
Very tasty!
Yummy and easy! They don’t taste gluten free at all! I didn’t have molasses so I just used a teaspoon of vanilla. They were still awesome!
These were delicious! Can not tell they are GF. Took to a family holiday party and everyone loved them as well (and I’m the only one who has to be GF!) They baked off perfectly and I love the texture. Fabulous!
Thank you so much Rachel for the awesome 5-star recipe review! I am so happy that everyone enjoyed the peanut butter blossoms. Thanks again!
As always, spot on instructions, easy, and great taste. Thanks!
Thank you so much Ginna for the awesome 5-star recipe review, this really made my night. I am so happy that you enjoyed the peanut butter blossoms. Thanks again!
What kind of peanut butter do you use? I’m dairy and gluten free as well!
Hi Brittany! I buy different brands of peanut butter, usually depending on what is on sale. Just make sure to check the label on the back of the jar to make sure it’s gluten and dairy-free. I like the Skippy Natural peanut butter or the Great Value (Walmart) Natural peanut butter. I hope you enjoy the cookies!
Love this recipe & the hint of molasses! They turned out beautifully! They have a slight outside crunch & softer inside. Not dry or brittle either. It is hard to tell they are GF. I rolled in green & red sugar for Christmas, used Bobs Red Mill 1 to 1 baking flour & real butter. Total winner! Thank you for posting it! Since these turned out so great, I also made your cinnamon roll cake today (which was AMAZING!!) and the gingerbread cookies. All were spot on deliciousness!! My holiday baking just got a little easier with many thanks to you!
Hi Michelle. Thank you so much for the amazing 5-star recipe review! I can’t tell you how happy it makes me hear that you not only enjoyed the peanut butter blossoms but the cinnamon roll cake and the gingerbread cookies! Baking is one of my love languages and it makes my heart so happy to hear that others enjoy what I make for my family. You are so welcome and thank you for taking the time to leave a comment and review. It totally blessed me and made my night! Happy holiday baking and I hope you have a blessed Christmas.