Gluten Free Peanut Butter Blossoms are a flourless peanut butter blossom cookie made with just a handful of simple ingredients. Soft and chewy with a lightly crisp sugar exterior, these cookies combine rich peanut butter with a dark chocolate kiss for the ideal gluten free holiday treat.
December can get hectic, and holiday baking is one of the best ways to slow down and enjoy the season. These Gluten Free Peanut Butter Blossoms are one of my go-to recipes because they are quick, require no flour, and deliver big peanut butter flavor with a hint of dark chocolate. They were a favorite last year and make an excellent addition to any cookie tray.
These cookies are adapted from a simple flourless peanut butter cookie base. Because they are flourless, they are naturally gluten free and ideal for guests who avoid wheat. The texture is tender and slightly chewy, with a sugar-coated exterior that gives a pleasant contrast to the dark chocolate center.
Recipe ingredients
There are only seven basic ingredients in these gluten free Christmas cookies. They come together quickly and require no special pantry items.
Ingredients
- 1 cup natural peanut butter (creamy or crunchy)
- 1/2 cup brown coconut sugar (or granulated/brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup granulated sugar for rolling
- 15 dark chocolate kisses
How to make this recipe
These gluten free peanut butter blossom cookies are incredibly easy and bake in about 10 minutes. From start to finish you can have homemade cookies in roughly 20–30 minutes.
- Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, beat together the peanut butter, coconut sugar, egg, vanilla extract, baking soda, and sea salt until combined and smooth.
- Place the 1/4 cup granulated sugar in a small bowl. Using a 1 1/2″ cookie scoop (or a heaping tablespoon), scoop dough and roll into balls.
- Roll each ball in the granulated sugar so the outer surface is well coated, then place the balls at least 1 inch apart on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand or the bottom of a glass—these cookies will not spread much while baking.
- Bake for about 10 minutes, until the edges are set and the cookies look lightly golden.
- Remove the baking sheet from the oven and set it on a wire rack. Immediately press one dark chocolate kiss into the center of each cookie, pressing gently. The heat from the cookie will soften the chocolate without melting it completely.
- Allow cookies to cool completely on the wire rack. To speed cooling and help the kisses firm up, refrigerate the tray for a short time.
- Serve once cooled and enjoy.
FAQs
What type of peanut butter is best for peanut butter cookies?
I prefer organic natural peanut butter without hydrogenated oils or added sugar since peanut butter is the main ingredient here. Both creamy and crunchy work well, so choose based on your texture preference.
How should I store these cookies?
Store cookies in an airtight container at room temperature for up to 3 days. If the kisses are still very soft, refrigerate the tray briefly before transferring them to the container.
Recipe notes
- The chocolate kisses will soften when pressed into the hot cookies and can take a while to firm up. To speed this, place the cookies in the refrigerator for 10–15 minutes after adding the kisses.
- I used coconut sugar for a deeper flavor, but you can substitute granulated or brown sugar if preferred.
- For paleo or keto adaptations, use a diet-appropriate sweetener and sugar-free chocolate kisses; results may vary slightly in texture.
- These cookies are naturally gluten free because they contain no flour, making them a reliable option for gluten-sensitive guests.
More gluten free cookies
- Chocolate dipped almond horn cookies
- Chocolate dipped coconut macaroons
- Flourless chocolate peanut butter cookies
- Flourless peanut butter oatmeal cookies
- Greek almond cookies (amygdalota)
- No-bake chocolate peanut butter oatmeal cookies
- Red velvet macarons
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see what you made.
Recipe summary
Servings: 15 cookies
Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins
Nutrition estimates are for one cookie and are intended as a guideline only.
All recipes and images © Flavor the Moments.