These gluten free peanut butter blossoms cookies are full of sweet peanut butter and chocolate in every bite. They are a perfect cookie to make all year round, especially for bake sales. These cookies melt in your mouth with every bite!
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If you love peanut butter, you are in for a treat. These gluten-free peanut butter blossom cookies are great for a bake sale or any time you are looking for a great tried and true cookie recipe! These gluten free peanut butter kiss cookies are the perfect combination of peanut butter and chocolate!
If you are a peanut butter fanatic, you must try my Gluten Free Peanut Butter Cinnamon Rolls and my homemade Old-Fashioned Peanut Butter Candy recipes too!
This recipe is based on the Hershey's Peanut Butter Blossoms recipe.
Why Make This Recipe:
- You get peanut butter and chocolate in every bite!
- These cookies are not only pretty, but they are really easy to make!
- My recipe works with both natural or no-stir types of peanut butter.
- This gluten free peanut butter blossoms recipe is made without shortening.
- This recipe is tried and true and completely foolproof!
We make these regularly too but we use hugs instead of kisses. We make them gluten free and everyone eats them."
Lori A.
Ingredient Notes:
- Gluten Free Flour Blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Sugar and Brown Sugar
- Baking Soda and Salt
- Peanut Butter - You can use any type, including crunchy peanut butter (note crunchy will give these cookies a bumpy texture.) Always make sure you check to see is your peanut butter gluten free.
- Butter - Use unsalted butter.
- Eggs - Use size large.
- Vanilla Extract - You can use pure vanilla extract or imitation in this recipe.
- Hershey Kisses is NOT a post about this brand of chocolates, but the kisses make the cookies incredible. They are like kiss-drop cookies but even better! If you haven't made Christmas cookies with kisses, you need to!
If you are looking for a more traditional cookie, try my peanut butter cookies recipe too.
Tips For Sucess:
- To measure your gluten free flour - I recommend using the spoon or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
- Use a cooled
cookie sheet when baking. Don't take a hotcookie sheet and put the batter on it, or I promise the cookies won't turn out. They start baking immediately, and it messes with the shape of them. Use a couple of sheets and rotate them out when making large batches of cookies. - Check out my Gluten Free Cookie Troubleshooting Guide and my favorite Guide to Cookie Baking Tools for more gluten-free cookie-baking resources.
Substitutions:
- To make this recipe dairy-free - Swap plant-based butter for regular butter. Use dairy-free chocolate chunks by Enjoy Life.
- If you are allergic to peanuts, you can use different nut butter or Sun Butter made with sunflower seeds.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
How To Make Gluten Free Peanut Butter Blossoms:
Step 1: Add the dry ingredients to a bowl and whisk to blend them. Be sure to break up any brown sugar chunks.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
🔑 Sandi says: I melt my butter and then add the peanut butter. The hot butter will soften the peanut butter and smooth the wet ingredients. Add the vanilla, milk, and egg to that mixture and whisk.
Step 3: Pour the wet ingredients into the dry ingredients and mix into a cookie dough.
Did you know?
I highly recommend letting the cookie dough sit for 15-20 minutes for grainy flour blends. This allows the rice flour in the gluten free flour blend to soften, eliminating the graininess.
Step 4: Use a cookie scoop to scoop up the batter. Roll the cookie dough into a ball in your hands and roll the cookie dough ball in granulated sugar.
Step 5: Place the sugar-coated cookie dough balls onto a parchment paper-lined
Step 6: Remove the cookies from the oven and quickly set a Hershey's Kiss into each cookie. Allow the cookies to cool on a cooling rack.
Recipe FAQ:
You can make these gluten free peanut butter blossom cookies nut-free by using Sun Butter instead of peanut butter.
Yes, Hershey's Kisses are gluten free! Hershey is very good about posting which of their products are gluten free on their site. You can also check out which Hershey Candies are gluten free.
If your peanut butter blossoms turned out dry, you didn't have enough moisture. Some gluten free flour blends are starchy and need a little more liquid. If your cookie dough balls are crumbly or don't hold together well, you may need to add a little more milk to the dough.
Unfortunately, you can not add the chocolate kisses before baking the cookies. The chocolate kisses will melt all over the cookie dough. For best results, add the Hershey Kisses after baking.
My daughter was diagnosed with Celiac in March, and your recipes have been so helpful. We just spent $80 at a gluten free bakery for a few treats for her for Christmas. She told me your peanut butter blossoms were much better than the over priced bakery ones! And thank you for all your flour suggestions. They have made all the difference."
Phyllis
Storage:
These cookies should be completely cooled before moving off the cookie rack into storage. Store them in an air-tight container for up to 3 days in the refrigerator, or freeze them in a zip-style freezer back up to 4 months.
More Gluten Free Cookie Recipes:
- Gluten Free Espresso Chocolate Cookies
- The Best Gluten Free Chocolate Chip Cookies
- Gluten Free Cowboy Cookies
- Monster Gluten Free M&M Cookies
📖 Recipe
Gluten Free Peanut Butter Blossoms Cookies
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup butter melted
- ¾ cup peanut butter
- 1 egg size large
- 3 tablespoons milk * see note
- 1 teaspoon pure vanilla extract
- 24 Hershey Kisses
Instructions
- Preheat the oven to 375º F.
- In a large bowl, add the dry ingredients and sugar and whisk to blend.
- Melt the butter in a bowl. Add the peanut butter and whisk until creamy. Add the egg, milk, milk, and vanilla extract and whisk.
- Pour the wet ingredients into the dry ingredients and mix into cookie dough.
- Use a cookie scoop to scoop out the cookie dough. Roll the dough into balls.
- Roll each dough ball in granulated sugar and place on a parchment paper lined cookie sheet.
- Bake for 10 minutes. Remove from the oven and immediately place a chocolate kiss in the middle of each cookie.
- Move them to a cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- You can use natural or regular peanut butter. If you are using natural, be sure to fully mix the peanut butter so the oil is completely mixed in before using it.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- These cookies will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Julie
Made these this week. Despite forgetting to roll them in sugar, they turned out so yummy! I thought I did something wrong because they didn't turn out a smooth cookie surface like non-GF blossoms, but then I came back here & saw they looked exactly like yours! What a relief, lol!
Sandi Gaertner
I am so glad you loved these cookies. I hope you had a great holiday!
Mallory
I've made these twice so far this season, and we LOVE them!! My son recently went gluten free, along with myself. These are some of his favorite holiday cookies, so we wanted to try them out. I think I like them better than the regular version!! This recipe will be a holiday staple in our house from now on!
Sandi Gaertner
I am so glad you are enjoying that recipe. My husband is a die-hard peanut butter fan and this is his favorite too! Happy Holidays!
Derek
Fantastic cookies! I’d rate these the best peanut butter cookies gluten-free or otherwise.
Sandi Gaertner
I am so glad you enjoyed this recipe, Derek. Thank you for coming back to let other readers know!
April
These were good. For the sake of other readers, I will say I used Cup 4 Cup GF flour and I needed to add a little more milk to get the dough cohesive enough to stay together. They are my husband’s favorite kind of cookie and he said they were delicious. Thank you!
Sandi Gaertner
I am so glad you and your husband enjoyed them, April. Every gluten free flour blend behaves a little differently. Cup4Cup has milk powder, which is probably why you needed a little more liquid to get the dough to the right consistency.