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–+ servings
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!
4.91 from 11 votes
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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

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • 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
  • ⅓ 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.