These Gluten-Free Peanut Butter Blossoms are a timeless holiday cookie that everyone can enjoy!
Following a gluten-free diet doesn’t mean missing out on classic treats. With a few simple swaps to gluten-free ingredients, you can enjoy these Peanut Butter Blossoms without gluten while keeping the familiar flavor and texture.
This recipe is quick and straightforward — you can have the dough ready and the cookies baked in under 30 minutes. Mix the wet ingredients, combine with the dry, shape the dough, and bake to get soft, slightly cracked cookies topped with a chocolate kiss.
Recipe Ingredients–What You Need
Below are the ingredients you’ll need to make classic Peanut Butter Blossoms using gluten-free alternatives.
Milk Chocolate Kisses
24 milk chocolate kisses are needed for the batch. Use your favorite variety — milk chocolate, dark chocolate, white chocolate, or a flavored kiss — depending on the flavor you prefer.
Shortening
1/2 cup shortening helps bind the peanut butter and keeps the cookies tender and puffy. Choose a non-hydrogenated or organic shortening if possible for a cleaner ingredient list.
Peanut Butter
3/4 cup natural peanut butter at room temperature is used here. Room-temperature peanut butter mixes more smoothly and prevents lumps. Use smooth or crunchy based on your texture preference.
Granulated Sugar
1/3 cup granulated white sugar is mixed into the dough, and extra granulated sugar is used for rolling the dough balls. Coconut sugar can be used as a swap if you prefer a lower glycemic alternative.
Light Brown Sugar
1/3 cup light brown sugar keeps these cookies moist and chewy. The brown sugar contributes to the soft texture and rich flavor of the dough.
Eggs
1 egg binds the dough and adds moisture for a chewy bite. For an egg-free version, you can substitute a flax egg (1 tablespoon ground flax mixed with 1 tablespoon warm water, allowed to thicken).
Milk
2 tablespoons milk help loosen the dough and add a bit of richness. Use dairy-free milk (almond, soy, or coconut) if you need a dairy-free option.
Vanilla Extract
1 teaspoon vanilla extract enhances the overall flavor and aroma of the cookies.
1-to-1 All-Purpose Gluten-Free Flour Blend
1 1/2 cups of a 1-to-1 gluten-free all-purpose flour blend replaces regular flour. Use a blend formulated for one-to-one replacement to maintain the best texture.
Baking Soda
1 teaspoon baking soda acts as the leavening agent to help the cookies rise and crack nicely around the edges.
Salt
1/2 teaspoon salt balances and enhances the sweetness and peanut butter flavor.
How to Make Gluten-Free Peanut Butter Blossoms
- Preheat the oven to 375°F. Unwrap the chocolate kisses and set aside.
- In a large bowl, beat the shortening and peanut butter until well blended. A stand or hand mixer works well.
- Add 1/3 cup granulated sugar and the light brown sugar, then beat until the mixture is light and fluffy.
- Beat in the egg, milk, and vanilla until combined.
- Whisk together the gluten-free flour, baking soda, and salt. Gradually beat the dry ingredients into the peanut butter mixture until a soft dough forms.
- Form the dough into 1-inch balls, then roll each ball in extra granulated sugar. Place them on an ungreased cookie sheet about 2 inches apart. Bake 8–10 minutes until the edges crack slightly.
- Immediately after removing the cookies from the oven, press an unwrapped chocolate kiss into the center of each cookie. The warmth will soften the chocolate and help it adhere as the cookie cools.
- Transfer cookies to a wire rack to cool completely before serving.
FAQs
Q. How do I get even cookie portions?
Use a small cookie scoop to portion the dough for uniform cookies and consistent baking times.
Q. Why won’t my Hershey’s Kiss stick to the cookies?
Place the unwrapped kiss into the center of each cookie immediately after removing them from the oven while the cookie is still warm. If the cookie cools first, the chocolate won’t adhere as well.
Q. Can we make egg-free, gluten-free peanut butter blossoms?
Yes — substitute a flax egg (1 tablespoon ground flax + 1 tablespoon warm water, let thicken) for the egg to make this recipe egg-free.
Q. Can I add cocoa powder to the peanut butter cookie dough?
Yes. For a chocolatey variation, you can experiment by adding cocoa powder to the dough. Start with about 1/2 cup cocoa powder and adjust the flour ratio as needed for texture.
Q. What can we use as an alternative to Hershey’s Kisses?
Mini peanut butter cups, small truffles, or other shaped chocolates (hearts, stars) all make tasty alternatives to kisses.
If you enjoyed this gluten-free Peanut Butter Blossoms recipe, try other gluten-free or almond-flour treats to expand your recipe collection. Share your results and photos if you make these cookies — I always love seeing how they turn out!
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