These gluten-free peanut butter blossom 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! Make a batch in under 30 minutes.
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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, this Gluten Free Peanut Butter Cookie Cake, and my homemade Old-Fashioned Peanut Butter Candy recipes!
Why we make this gluten-free peanut butter blossom cookie recipe on repeat:
- 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 and non-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., blog comment
Allergy Information:
These homemade peanut butter blossoms are gluten-free, soy-free, and oat-free. They can be made dairy-free by using plant-based butter. Make them nut-free by using Sun Butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
- 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 want a more traditional cookie, try my peanut butter cookies recipe.
Step-By-Step Photos and Directions:
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.
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Step 3: Pour the wet ingredients into the dry ingredients and mix into a cookie dough. For grainy flour blends, I highly recommend letting the cookie dough sit for 15-20 minutes. This allows the gluten-free flour blend’s rice flour to soften, eliminating the graininess.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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.
These cookies should be completely cooled before being moved off the cookie rack and stored. They can be stored in an airtight container for up to 3 days in the refrigerator or frozen in a zip-style freezer for up to 4 months.
Frequently Asked Questions:
Yes, Hershey’s Kisses are gluten free! Hershey is very good about posting which of its products are gluten-free on its 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
This recipe is based on the Hershey’s Peanut Butter Blossoms recipe.
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Peanut Butter Blossoms Cookies
Ingredients
Equipment
Method
- Preheat the oven to 375º F.
- In a large bowl, add 1 1/2 cups gluten free flour blend, 1/3 cup brown sugar, 1 teaspoon baking soda, and 1/8 teaspoon salt and whisk to blend.
- Melt the 1/2 cup unsalted butter in a bowl. Add the 3/4 cup peanut butter and whisk until creamy. Add 1 large egg, 3 tablespoons milk, and 1 teaspoon pure 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 1/3 cup cane 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.
Nutrition
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 must use regular peanut butter (like Jiff Natural) and not natural peanut butter. Natural peanut butter can lead to oily cookies if it isn’t fully blended.
- I used almond milk, but other dairy-free kinds of milk will work. However, I do not recommend canned coconut milk.
- These cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Wishing I read the comment section prior to making these. I’ve made plenty of gf cookies and pb blossoms before. Always just look up a random recipe. This was a huge fail and waste of money. No Christmas cookies for me and my gf kids this year.
I am sorry to hear this Kim. You didn’t mention the flour blend you used. It seems when people use flour blends that I have not tested, or hit the “Jump to Recipe” button without reading all of the tips in the recipe post, there can be some issues. I try to put a lot of details in the recipe about how every gluten free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the dough. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
I only use bobsmill 1 to 1 because I don’t like anything else and I saw that’s what you tested.
I did test this Bob’s 1:1 in this recipe, and a lot of readers have also used this flour blend successfully. This is why I want to learn more about the methods you used. How do you measure your gluten-free flour? As I mentioned in my previous message to you, things can vary that can affect the moisture of the dough. Is it humid or dry where you are? Also, how do you store your flour, in the fridge or pantry? This cookie troubleshooting guide may also help: https://www.fearlessdining.com/gluten-free-cookie-troubleshooting-guide/
Did you use natural peanut butter?
Had to add a little more milk…disaster on a cookie sheet! Gently put the Hershey Kiss on top and it crumbled into something disgusting to describe. Gluten free flour isn’t cheap and I had high hopes of serving these to my gluten intolerant daughter. I still may, but with the lights off. Not going to tackle gluten free cookies in the future.
Hi Pam, it would be easier to troubleshoot if you gave me more details. What flour blend did you use, did you chill the dough, did you bake on a warm or hot cookie sheet, did you use parchment paper, spray oil, or a gluten free baking spray?
What may I use these to replace the peanut butter? I am allergic to peanuts.
Hi Kimberly, I had a couple of readers write that they used SunButter, which is made from sunflower seeds. Almond butter or cashew butter also work if you can have those nuts.
Hello I have a grandson who was recently diagnosed with celiac’s, so I am constantly trying recipes for him. Before his diagnosis peanut butter blossoms were one of his favorite cookies, so I was thrilled to try them. I made these and I don’t know what I did wrong. I used Bob’s red mill 1 to1 gluten free flour. When I was mixing the wet ingredients into the dry it didn’t seem to completely blend into a dough after a good amount of time mixing. Then when I went to roll them my hands were very oily. But I proceeded and baked them. When they came out of the oven and I tried to put the kiss on, they totally crumbled. I am new to gluten free baking and am anxious to learn for my grandson. Thank you for any assistance you can give me.
Hi Donna, I have tested this recipe with that blend. A few troubleshooting questions…where do you store your flour, how humid is it there, and how do you measure the flour. You do have to place the kiss gently as the cookies are very soft until they cool…then they are a lot more firm and cookie like.
Can I make the dough and refrigerate it to use for the next day? I know some gluten-free items don’t refrigerate well.
Hi Grace, the dough should be fine to keep overnight in the fridge.
Hi! Should these be made with natural PB or regular?
Hi Lauren, You can use natural peanut butter or a spread. I have used both. Just be sure the oil is very well mixed into the peanut butter if using natural peanut butter.
I’m a new baker to the gluten free world. I made peanut butter blossoms before I became gluten intolerant and they never turned out as good as I wished. I saw this gluten free recipe and thought let’s give it a try. I followed the recipe as printed. Very easy to follow. I must say they are absolutely delicious!! Better than the gluten recipe. I asked my adult son to try them. Initially he said I don’t really like that kind but he did try them. His response was these are absolutely delicious, way better than your old recipe. What I love about her recipes are they are simple to follow and the quantity the recipe stated was how many cookies it made. Can’t wait to try more of her recipes!!
I am so glad you enjoyed my cookies. Hearing your son loved them was icing on the cake. You made my day coming back to let me know!
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!
I am so glad you loved these cookies. I hope you had a great holiday!
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!
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!
Fantastic cookies! I’d rate these the best peanut butter cookies gluten-free or otherwise.
I am so glad you enjoyed this recipe, Derek. Thank you for coming back to let other readers know!
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!
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.
Thanks for posting! I use cup 4 cup and would’ve been wondering what I did wrong! I’m glad I always read the comments first!
Every flour blend performs so differently. I haven’t used Cup4Cup in my cookie recipes, but I am always thankful when readers post feedback to blends they try.