Gluten Free Peanut Butter Blossoms

These gluten free peanut butter blossoms are one of my favorite cookies to make. They’re soft, chewy, loaded with peanut butter flavor, and topped with a chocolate kiss right in the center.

If you’ve ever had the classic version of this cookie, you already know how good they are. This gluten free version tastes just as amazing, and nobody will be able to tell the difference.

The recipe is really simple and uses ingredients you probably already have at home. Peanut butter, butter, a couple of sugars, and gluten free flour do most of the work here.

They come together fast, and the hardest part is honestly just waiting for them to cool down before you eat one. Or five.

Whether you’re baking for a holiday, a party, or just because you want something sweet, these are always a hit. Let me show you how to make them.

Why You’ll Love This Recipe

Classic Cookie, No Gluten – Peanut butter blossoms are one of the most beloved cookies out there, and this version lets you enjoy them without any gluten. You get the same nostalgic taste without worrying about what’s in the flour.

Soft and Chewy Texture – Thanks to the combination of peanut butter, butter, and brown sugar, these cookies come out perfectly soft and chewy every time. They’re not dry or crumbly like some gluten free baked goods can be.

Perfect Peanut Butter and Chocolate Combo – There’s something magical about the pairing of soft peanut butter cookie dough and a rich chocolate kiss pressed right on top. Every single bite gives you both flavors together.

Great for Holiday Baking – Peanut butter blossoms are a holiday staple on cookie trays everywhere. Now you can bring a gluten free version to the party and everyone will love them, whether they eat gluten free or not.

Ingredients

• 1/2 cup Creamy Peanut Butter
• 1/2 cup Unsalted Butter
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1 large Egg
• 1 tbsp Milk
• 1 tsp Vanilla Extract
• 1.5 cups Gluten Free All-Purpose Flour
• 1 tsp Baking Soda
• 24 Chocolate Kiss Candies

How to Make

Step 1

Preheat your oven to 375F and line a baking sheet with parchment paper. Unwrap the chocolate kiss candies and set aside.

Step 2

In a large bowl, cream together the creamy peanut butter, unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Step 3

Beat in the egg, milk, and vanilla extract until well combined.

Step 4

In a separate bowl, whisk together the gluten free all-purpose flour and baking soda, then gradually mix into the wet ingredients until a dough forms.

Step 5

Roll the dough into 1-inch balls, roll each ball in extra granulated sugar if desired, and place on the prepared baking sheet.

Step 6

Bake for 8-10 minutes until the cookies are lightly puffed and golden on the bottom.

Step 7

Remove from the oven and immediately press a chocolate kiss candy into the center of each cookie. Let cool completely on a wire rack.

Helpful Tips

Use Room Temperature Butter and Peanut Butter

Take your butter and peanut butter out of the fridge about 30-45 minutes before you start baking. When they’re at room temperature, they cream together with the sugars much more smoothly and you get that light, fluffy texture the recipe is going for.

If your butter is still cold, it won’t blend evenly and you’ll end up with chunks in the dough. You can tell it’s ready when you can press your finger into the butter and it leaves a dent without feeling mushy or melty.

Don’t try to speed things up by microwaving the butter. That usually melts the outside while the inside stays cold, and melted butter will make the cookies spread out way too thin in the oven.

Whisk the Flour and Baking Soda First

Before you add the dry ingredients to the wet mixture, give the gluten free flour and baking soda a good whisk together in a separate bowl. This makes sure the baking soda is spread evenly throughout the flour so every cookie rises the same way.

If you skip this step and just dump everything in together, some cookies might puff up nicely while others stay flat. It only takes about 15 seconds and it really makes a difference in getting consistent results across the whole batch.

Don’t Overmix Once You Add the Flour

When you start mixing the dry ingredients into the wet, stop as soon as the dough comes together and you don’t see any loose flour. Overmixing can make these cookies tough and dense instead of soft and tender.

Gluten free flour can behave a little differently than regular flour, and the more you work the dough the more gummy it can get. A few small streaks of flour are fine because they’ll work themselves out as you roll the dough into balls.

You Might Also Like

• Gluten Free Chocolate Chip Cookies
• Gluten Free Chocolate Peanut Butter Bark
• Gluten Free Peanut Butter Cup Pie
• Gluten Free Peanut Butter Fudge
• Gluten Free Peanut Butter Swirl Brownies

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

You can, but creamy peanut butter gives these blossoms a smoother, more uniform texture that works best for this recipe. Crunchy peanut butter will add little bits of peanut throughout the dough, which some people enjoy but it does change the classic soft texture.

If you do go with crunchy, just know the dough might be slightly harder to roll into smooth balls. The flavor will still be delicious either way.