2 gluten-free peanut nutter blossom cookies stacked on top of each other
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5 from 1 vote

Gluten-Free Peanut Butter Blossoms {Dairy-Free}

These gluten-free peanut butter kiss cookies are a soft gluten-free peanut butter cookie topped with a Hershey Kiss. Nothing gets better than chocolate and peanut butter together! The recipe also has a dairy-free option.
Course Dessert
Cuisine American
Keyword gluten-free peanut butter blossom cookies, gluten-free peanut butter cookies, gluten-free peanut butter kiss cookies
Prep Time 10 minutes
chilling 30 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 104kcal
Author Audrey from Mama Knows Gluten Free


  • 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


  • 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). 


  • Always use a cookie scoop. I use a 1 1/2 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 but it at Walmart.
  • Not all flavors of Hershey Kisses are gluten-free please check your labels.
  • For dairy-free I used Smart Balance butter and made the dairy-free chocolate peanut butter filling. 
  • Store in an air-tight container.


Serving: 1cookie | Calories: 104kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 46mg | Potassium: 37mg | Sugar: 8g | Vitamin A: 85IU | Calcium: 20mg | Iron: 0.3mg
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