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4.91 from 11 votes

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!

A plate full of gluten free peanut butter blossoms.

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!

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.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

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.)

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Ingredient Notes:

Peanut butter blossoms ingredients photos.
  • 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 want a more traditional cookie, try my peanut butter cookies recipe.

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 hot cookie 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 types of nut butter or Sun Butter made with sunflower seeds.

How To Make Gluten Free Peanut Butter Blossoms:

Photos of the bowls of the wet ingredients and the dry ingredients.

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.

Photos of the wet and dry ingredients getting mixed and rolling a cookie in sugar.

Step 3: Pour the wet ingredients into the dry ingredients and mix into a cookie dough.

Small coffee cup icon.

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.

Photos of the peanut butter blossoms before and after baking.

Step 5: Place the sugar-coated cookie dough balls onto a parchment paper-lined cookie sheet and bake for 10 minutes. While the cookies are baking, peel the silver foil wrapper off of the chocolate.

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.

Gluten free peanut butter blossoms on a tiered serving dish.

Recipe FAQ:

Can you make these peanut butter kiss cookies nut-free?

You can make these gluten free peanut butter blossom cookies nut-free by using Sun Butter instead of peanut butter.

Are Hershey Kisses gluten free?

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.

Why did the peanut butter blossoms turn out dry?

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.

Can you add the chocolate kisses before you bake the cookies?

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.

Peanut butter blossoms cooling on a rack.
a plate full of gluten free peanut butter blossoms

Gluten Free Peanut Butter Blossoms Cookies

Sandi Gaertner
A delicious soft gluten free peanut butter blossoms that melt in your mouth. You can make these cookies in just minutes!
Love this recipe?Give it a star rating!
4.91 from 11 votes
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 155 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • cup brown sugar
  • 1 teaspoon baking soda
  • teaspoon salt
  • ½ cup butter melted
  • ¾ cup peanut butter
  • 1 egg size large
  • 3 tablespoons milk * see note
  • 1 teaspoon pure vanilla extract
  • cup sugar For rolling the cookie dough!
  • 24 Hershey Kisses For after baking!

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

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. 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.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. 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

Serving: 1cookieCalories: 155kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 137mgPotassium: 63mgFiber: 1gSugar: 9gVitamin A: 131IUCalcium: 24mgIron: 1mg
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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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16 Comments

  1. Can I make the dough and refrigerate it to use for the next day? I know some gluten-free items don’t refrigerate well.

  2. 5 stars
    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!!

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    Fantastic cookies! I’d rate these the best peanut butter cookies gluten-free or otherwise.

  6. 4 stars
    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!

    1. 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.

    2. 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!

      1. 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.

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