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Gluten Free Peanut Butter Blossom Cookies

Gluten Free Peanut Butter Blossom Cookies

Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.

Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.

Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.

And if you’re wondering, at least in the U.S., Hershey’s milk chocolate kisses are on their perennial gluten-free list. Can’t use kisses? Try miniature peanut butter cups. Or really any mini chocolate candy.

I’ve tried these sweet peanut butter cookies both with and without the coarse sugar around the edges. The sugar creates a delicate crispy shell, and I like that very much.

Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.

The dry ingredients are mixed with a simple peanut butter and butter mixture, then eggs, and it comes together as a soft dough. It’s so simple, and if you didn’t have to melt the butters, it would be a one bowl deal.

That photograph of the peanut butter mixture pouring into the bowl of dry ingredients was nearly a .gif. But my children confirmed my suspicions: it was kind of annoying to have on the page. If you’d like to see the .gif though, here it is.

Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.

I use a #50 cookie scoop to portion the dough, and then roll it into balls. The cookie scoop is, of course, optional.

But if you have a few good cookie scoops, I think you might quickly find that they’re hard to live without. So useful!

Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.

The very moment the cookies come out of the oven, press a Hershey’s kiss (or a mini peanut butter cup, if you prefer) in the center. It will melt a bit, and then firm right back up as the cookies cool.

These cookies are very stable once cool, and actually travel quite well. If you’re making holiday cookies for gifting, these gluten free peanut butter blossom cookies are a good choice.

Gluten free peanut butter blossom cookies. Soft peanut butter cookies with a thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special.So you can skip the coarse sugar on the outside, but these are not for your after-the-new-year health kick, sister. These are cookies, and we best not mess around.

Are you wondering if you can make these with another nut butter? Nutella will ruin these in a hurry since it’s so, so soft. But I bet natural almond butter would be a great 1:1 sub. Try it! Let us know.

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Prep time: Cook time: Yield: 21 cookies

Ingredients

1 cup (140 g) all purpose gluten free flour (I like Better Batter here)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup (50 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

5 tablespoons (56 g) unsalted butter, at room temperature

1/4 cup (64 g) natural peanut butter

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

Coarse sugar, for rolling (optional)

21 Hershey’s milk chocolate kisses, unwrapped

Directions

  • Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment and set them aside.

  • In a large bowl, place the flour blend, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk to combine once more, working to break up any lumps in the brown sugar. Place the butter and peanut butter in a small saucepan over medium heat until melted and smooth. Create a well in the center of the dry ingredients, add the butter and peanut butter mixture. Mix to combine. Add the egg and vanilla, and mix again to combine. The dough will come together and be thick.

  • Divide the dough into 21 balls of approximately equal size (each a bit more than 1-inch in diameter). Roll the balls in the (optional) coarse sugar, pressing gently on all sides to make sure that the sugar adheres in a single layer to the cookie dough. Place about 2-inches apart on the prepared baking sheets (they’ll spread a bit during baking). Place in the center of the preheated oven and bake for 11 minutes, or until the balls of dough have flattened into thick disks and the cookies have begun to take on a slightly crackled appearance.

  • Remove the cookies from the oven and immediately press one unwrapped chocolate kiss in the center of each just-baked cookie, about halfway to the center of the cookie. Allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely. The chocolate kisses will firm up again as the cookies cool.

  • Originally posted on the blog in 2013. Recipe tweaked slightly, all photos new. 

Love,
Nicole

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  • Karen

    It’s kinda sad that you have to remind us to unwrap the Hershey’s Kisses! : ) These look great!

    • LOL Karen. My daughter was sitting next to me last night as I typed up the recipe, and she asked if that was really necessary. I figure better safe than sorry, right? ;)

      • Donia Robinson

        Too bad your daughter didn’t point out the missing ingredient! ;) Kids.

  • Karin Joyce

    Am I missing something Nicole? I don’t see a peanut butter measure on your ingredients list??

    • Stephanie B.

      I don’t see it, either. It’s also not in the directions.

      • So sorry, Stephanie and Karin (and everyone else!)! I added it to the recipe. At least I forgot a very, very obvious ingredient so you noticed right away, right? I have no excuse. Forgive me!

    • Stephanie B.

      I don’t see it, either. It’s also not in the directions.

  • Jennifer S.

    These are totally on my list – they are my daughter’s favorite! Thanks so much!!

  • Burgundy

    This DEFINITELY works with natural almond butter, in a 1:1 ratio–yum!! Thanks, Nicole!

  • Burgundy

    This DEFINITELY works with natural almond butter, in a 1:1 ratio–yum!! Thanks, Nicole!

  • Mare Masterson

    I love that you answered questions prior to them even being asked of you! I love that you really care so much about us! You really do rock, Nicole!

  • carole

    Sorry have been out of the country so what is the reliable source of Expandex????

  • carole

    Sorry have been out of the country so what is the reliable source of Expandex????

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  • Linda

    We made these last night and they are delicious. And, in the interest of accurate evaluation, we had to have one for breakfast to see if they were still good – and they are wonderfully soft and not at all crumbly today!! Thanks!

    • It’s important to be thorough, Linda. I like your style. ;)

  • Jennifer Sikora

    Has anyone made these with an egg substitute?

    • I haven’t tried, Jennifer. But since it’s only 1 egg, it might work!

      • Allison

        What egg substitute would you recommend trying? Thank you!

  • Jennifer Sikora

    Has anyone made these with an egg substitute?

  • connie

    Mine were almost too soft to roll in balls so I had to put them in the frig for a few moments; I followed the recipe exactly— maybe the “room temperature” in my kitchen is too high.

    • Connie, if you warmed the butter or shortening before making the dough (which sometimes we all do if we don’t have room temperature butter at the ready), it would make for very soft dough. But it sounds like you remedied the issue just fine. It doesn’t sound like any harm was done.

  • connie

    Mine were almost too soft to roll in balls so I had to put them in the frig for a few moments; I followed the recipe exactly— maybe the “room temperature” in my kitchen is too high.

  • kat

    Thank you for posting this recipe. I am going to make it for Christmas. My adult kids always go for this cookie first and since needing to go gluten,dairy and soy free I hadn’t made any. I have been slowly making homemade “Hershey kisses” to use in these cookies but still needed a really great sounding gf recipe. Thanks to you we will be eating these again.

  • Michele

    This recipe is a keeper. Delicious!

  • toni

    This recipe is perfect! I am definitely saving it to make every year!

  • Alexis

    For people with more than gluten allergies, I substituted cashew butter for peanut butter, enjoy life chocolate chunks for hershey kisses, rice milk instead of regular milk, and Soy/Dairy-Free Earth Balance Butter instead of butter. This makes it peanut-soy-dairy-gluten-free! They were delicious and not dry too! Wonderful recipe, thank you!

    • Toni Tutterow

      Wonder if I can use an egg replacement

  • Cynthia

    I don’t see the shortening on the actual recipe. What is the amount needed?
    Thank you!

    • There used to be shortening before I modified the recipe, Cynthia. The method is fixed now. Sorry about that!

  • Bonnie Steele

    Does the recipe call for butter and shortening? In the directions the word shortening is used, but is not shown in the ingredients.

    • There used to be shortening before I modified the recipe, Bonnie. Sorry about that!

  • acs18

    Just made these as a precursor to the Christmas Cookie baking that will be upcoming. Oh my goodness. So good! My Celiac son said “10/10 would eat again”. Can’t argue with that!

  • Linda

    Can these be frozen? I’m thinking of making several batches of cookies for the freezer to get ahead of the Christmas rush.

    • Definitely! So sorry I didn’t get back to you right away.

  • Jenn

    I’m not sure what I did incorrectly but mine were a bit dry. Any tips? Maybe my oven runs too hot or I need to add something?

    • Lynne

      Did you weigh all of the ingredients or did you use measuring cups? It is possible that, if you used measuring cups, you ended up with too much flour in the cookies. What flour did you use? Flour blends make a huge difference. Also, you may have just baked them too long. I always check on baked goods at the low end of time and add on time as needed.

  • donna

    Do you have to weight every ingredient when baking gluten free ?

    • For best results, I always recommend weighing ingredients rather than measuring by volume, as volume measurements are very unreliable and subject to user error. This is true in gluten free and conventional baking.

  • Susan Riley Abbott

    NIcole, Thank you for the wonderful recipes! I typically don’t bother baking gluten free because I’ve had bad experiences in the past where I wasted a lot of expensive ingredients. Today I made Peanut Butter Blossoms AND the Chocolate Crinkle Cookies and both turned out beautifully. So exciting. I’ve baked both of these cookies with regular flour many, many times but was never able to eat them as I’ve been GF for more than 40 years.

    I have a question: your recipes are much smaller in yield than what I’m used to. Is this because of the special flour? Would it be bad if I doubled a cookie recipe? I didn’t want to mess with it the first time but I would like to be able to make a bigger batch for the holidays.

    • Hi, Susan,
      Definitely double away! I think I may have tripled this recipe when I was making it for the holidays. :) I’m thrilled that you are able to enjoy some of your favorites again. 40 years is a long time to go without these cookies!!

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