Soft, sweet homemade gluten free peanut butter blossoms cookies are the perfect cookie to make all year round. These cookies melt in your mouth with every bite!
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If you love peanut butter, you are in for a treat. This is a great cookie 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 too, 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 these gluten free peanut butter blossoms are so good:
- 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 fool proof!
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.
- Peanut butter - You can use any type including crunchy peanut butter (note crunchy will give these cookies a bumpy texture.)
- Hershey Kisses - This is NOT a post about these chocolates, but the kisses do make the cookies incredible. They are like kiss drop cookies, but even better! If you haven't made Christmas cookies with kisses, you really need to!
If you are looking for a more traditional cookie, try my peanut butter cookies recipe too.
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend them. Be sure to break up any brown sugar chunks.
To measure your gluten free flour, I recommend using the spoon method 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.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
HINT: I melt my butter and then add the peanut butter. The hot butter will soften the peanut butter so the wet ingredients are smooth. 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.
Step 4: Use a cookie scoop to scoop up batter. Roll it into a ball in your hands and roll the cookie dough ball in granulated sugar.
Step 5: Place the sugar coated cookie dough palls 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.
Tips and Recipe FAQ:
You can make these gluten free peanut butter blossom cookies nut-free by using SunButter instead of peanut butter.
Yes, Hershey Kisses are gluten free! Hershey is very good about posting which of their products are gluten free on their site.
If your peanut butter blossoms turned out dry, you didn't have enough moisture. Some gluten free flour blends are very 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.
Storage:
These cookies should be completely cooled before moving off the cookie rack into storage. Store them in an air-tight container up to 3 days in the refrigerator, or freeze 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
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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.
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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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.