Gluten-Free Peanut Butter Blossom Cookies

Gluten Free Peanut Butter Blossoms are a flourless peanut butter cookie made with just a few simple ingredients. Soft and slightly chewy with a sugar-coated exterior and a dark chocolate kiss on top, these cookies are an ideal addition to any holiday cookie tray.

December can feel hectic, and sometimes holiday baking is the best way to catch up. I first made these Gluten Free Peanut Butter Blossoms last year and loved how simple and satisfying they are. With just peanut butter, sugar, an egg and a few pantry staples, you can have a batch ready in about 30 minutes.

These cookies are flourless, so they work well for anyone avoiding wheat. They pack a pronounced peanut butter flavor balanced by a hint of sweetness and a rich dark chocolate center. The exterior is lightly crisp from the granulated sugar while the inside stays tender.

Recipe ingredients

There are only seven straightforward ingredients in this gluten free cookie recipe.

Ingredients (yields about 15 cookies):

• 1 cup natural peanut butter
• 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 kiss candies

How to make this recipe

These gluten free peanut butter blossoms are quick and easy. From mixing to cooling, you’ll be finished in roughly 30 minutes.

• Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper and set it aside.
• In a large bowl, beat the peanut butter, brown coconut sugar, egg, vanilla, baking soda and sea salt until fully combined and smooth.
• Place the 1/4 cup granulated sugar into a small bowl. Using a 1 1/2″ cookie scoop or a tablespoon, scoop dough and roll into balls.
• Roll each dough ball in the granulated sugar until coated. Arrange the balls at least 1″ apart on the prepared baking sheet and gently flatten each one a little—the cookies will not spread much as they bake.
• Bake for about 10 minutes, then remove the baking sheet from the oven and transfer it to a wire rack.
• Immediately press one unwrapped dark chocolate kiss into the center of each hot cookie, pressing down gently. The chocolate will soften from the heat but should retain its shape.
• Allow the cookies to cool completely on the wire rack. To speed cooling and set the chocolate more quickly, place the cookies briefly in the refrigerator.
• Serve once cooled and enjoy.

FAQs

Recipe notes

• The chocolate kisses will soften from the heat of the cookie. If you want a firmer candy center faster, chill the cookies briefly in the refrigerator after placing the kisses.
• Coconut sugar gives a slightly deeper flavor here, but you can substitute with granulated or brown sugar.
• If you follow paleo or keto eating patterns, select sweeteners and chocolate that fit your chosen diet to adapt this recipe accordingly.
• Cookies are best eaten within a few days for optimal texture.

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 below and tag @flavorthemoments on social media to share your photos.