Gluten Free Peanut Butter Blossoms

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Peanut butter blossoms are a Christmas cookie tradition!  This small batch recipe for gluten free peanut butter blossoms yield an incredibly soft, chewy, and peanut buttery cookie with the trademark Hershey’s Kiss hat.  The cookies are simple to make and cookie-swap must!

Peanut butter gluten free cookies topped with chocolate Hershey's Kisses on a wood table.

Gluten Free Peanut Butter Blossoms

I can remember making these peanut butter blossoms every Christmas.  And I’m delighted to be able to share my own gluten free cookie version of the iconic holiday sweet!  

Any time you add a Hershey’s Kiss to the top of a cookie, you almost instinctively think of Christmas.  Take my sparkle sugar cookie blossoms, for example.  The little chocolate kiss immediately evokes the image of a bell.  For me at least!

So, I had to take my flourless peanut butter cookie and transform it into these chewy, peanut butter cookies, worthy of cookies for Santa!

A stack of chewy peanut butter blossom gluten free cookies on a wood table.

Why You’ll Love These Christmas Cookies

  • Christmas tradition – These peanut butter cookies join the ranks of sugar cookie cut-outs and gingerbread cookies on every Christmas cookie baking list!
  • Chewy and buttery – The flavorful gluten free flours combined with creamy peanut butter make these cookies extra-chewy.
  • Easy to make – Simple ingredients and simple mixing make for an easy cookie.  Just show a little patience while you let the cookie dough chill!
  • Peanut butter goodness – The cookies are undoubtedly peanut butter.  And all we need is simple, classic peanut butter.  Save the fancy, natural stuff for toast!
  • Easy to freeze – The baked cookies freeze well – giving you time to make ahead for the holidays.
Gluten free peanut butter blossom cookies arranged on a wire rack.

Key Ingredients For Peanut Butter Blossoms

  • Peanut Butter – My recommendation is a simple, creamy peanut butter.  The natural and/or organic peanut butter will impart too much oil into the cookies.
  • Unsalted Butter – I like to use unsalted butter since we add our own salt.  The butter combines with the peanut butter for the ultimate buttery cookie!
  • Sugar – A combination of granulated sugar and brown sugar give the cookies a sweet balance to the peanut butter.  
  • Egg Yolk – The egg yolk will give the cookies a wonderfully soft texture.
  • Almond Flour – Almond flour paired with tapioca flour make a soft and chewy cookie.
  • Hershey’s Kisses – We can’t forget the trademark blossom on the peanut butter blossom cookies!  And will all the Hershey’s Kiss varieties, have fun picking your favorite!

Helpful Baking Equipment

  • Hand Mixer – Since we cream the butter and sugar, a hand mixer is a helpful assistant.  You can even use your standard tilt-head stand mixer with a small 3-quart mixing bowl.
  • Cookie Scoop – Almost all of my cookie recipes use a medium #40 scoop.  I find it to make the perfect size cookie.  Plus, it will help with equal portions!
Bite shot of a peanut butter blossom cookie in a stack on a plate.

Tips For Peanut Butter Cookie Success

  • Use regular, creamy peanut butter – To make the classic peanut butter blossom cookie, I recommend a simple creamy peanut butter.  Chunky will change the texture, and natural peanut butter will add too much oil.
  • Chill the cookie dough – The cookie dough needs time to chill to hydrate, firm, and develop flavor.
  • Roll the cookies through sugar before baking – The sugar exterior adds a delightful sweet crunch to the cookies.  Granulated white sugar or cane sugar work great.
  • Don’t overbake – The cookies are supposed to be chewy.  Overbaking will yield a stiff, crunchy cookie.
  • Add the kiss while the cookies are still warm – To make sure the kiss sticks into the cookie, add it when the cookies are right from the oven.
Close up of Christmas cookie topped with a Hershey's Kiss.

How To Make Peanut Butter Blossoms

  1. Whisk together the dry ingredients.
  2. Cream together the peanut butter and butter – Then add the sugars, egg yolk, and vanilla and mix until light and fluffy.
  3. Combine the wet and dry ingredients – And mix until no dry streaks remain.
  4. Chill the dough – For at least 1 hour.
  5. Scoop into cookie balls, then roll in sugar – The sugar coat adds a light crunch to the cookie exterior.
  6. Bake for 11 to 12 minutes – Or until the edges start to golden.  
  7. Press the kiss in the middle of the cookie while still warm.
  8. Cool completely, then Enjoy!
Hershey Kiss Santa hats candy arranged on a wood table.

FAQ

Can I double this recipe for peanut butter blossoms?

Yes! To double the recipe, use a whole egg vs. 2 egg yolks.

Can you freeze peanut butter blossom cookies?

Yes, the baked cookies can be frozen up to 3 months. Place gently in a freezer bag, and thaw at room temperature.

How should I store the cookies?

Store the cookies covered at room temperature for up to 1 week.

Will natural or organic peanut butter work?

I don’t recommend it. The natural and organic variety peanut butter will likely impart unnecessary oil to the cookies and change the texture.

Can I use almond butter or a different nut butter?

Almond butter may work, as long as you use a brand that is not too oily/runny. Nutella would be a delicious option as well!

Peanut butter blossom gluten free cookies arranged on a wire rack.
Peanut butter gluten free cookies topped with chocolate Hershey's Kisses on a wood table.
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Gluten Free Peanut Butter Blossoms Cookies

Yield: 8 Cookies
GF
Peanut butter blossoms are a Christmas cookie tradition!  This small batch recipe for gluten free peanut butter blossoms yield an incredibly soft, chewy, and peanut buttery cookie with the trademark Hershey's Kiss hat.  The cookies are simple to make and cookie-swap must!
Prep15 minutes
Cook12 minutes
Chill1 hour
Total1 hour 27 minutes

Ingredients
 

  • cup blanched almond flour
  • 3 tablespoons tapioca flour
  • ¼ teaspoon baking soda
  • teaspoon salt
  • cup creamy peanut butter
  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons brown sugar (light or dark)
  • 2 tablespoons organic cane sugar (or granulated sugar; plus more for rolling)
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • 8 Hershey's Kisses

Instructions

  • In a small mixing bowl, whisk together the almond flour, tapioca flour, baking soda, and salt.
    ⅓ cup blanched almond flour, 3 tablespoons tapioca flour, ¼ teaspoon baking soda, ⅛ teaspoon salt
  • In a medium mixing bowl, add the peanut butter and butter. Using a hand held mixer on medium speed, beat together until smooth and creamy. Add the sugars and continue to beat until light and fluffy. Add the egg yolk and vanilla and mix until fully incorporated.
    ⅓ cup creamy peanut butter, 3 tablespoons unsalted butter, room temperature, 3 tablespoons brown sugar, 2 tablespoons organic cane sugar, 1 large egg yolk, room temperature, ½ teaspoon vanilla extract
  • Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Cover the bowl and refrigerate for at least 1 hour – for the dough to hydrate, firm, and develop flavor.
  • When ready to bake, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
  • Add 2 tablespoons of cane/granulated sugar to a small bowl. This is to roll the cookie dough balls.
  • Using a medium cookie scoop, scoop 8 equal cookies. Roll the cookie scoops into a ball, then roll through the sugar. Place the cookies 2 inches apart on the baking sheet.
  • Bake the cookies for 11 to 12 minutes, or until the edges start to golden. When the cookies come out of the oven, press a Hershey's Kiss into the center of each cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
    8 Hershey's Kisses
  • The cookies can be stored covered at room temperature for up to 1 week.
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RECIPE NOTES

  • Serving Size – This is a small batch recipe that is easily doubled.  Rather than 2 egg yolks, use 1 whole egg to double the recipe.
  • Yield – As written, the recipe yields 8 cookies using a medium #40 cookie scoop.  The number of cookies will depend on how big/small the cookie scoop is.
  • Peanut Butter – I recommend a regular non-natural peanut butter.  The natural peanut butters may add unnecessary oil to the cookie dough.
  • Brown Sugar – Light or dark will work.  Dark brown sugar will impart a stronger flavor and touch more moisture for extra chewy cookies.
  • Chill the Dough – The dough does need time to chill so it will firm and not spread too much.  At least 1 hour.
  • Freezing Peanut Butter Cookie Dough – You can freeze the peanut butter blossoms cookie dough for up to 3 months.  I recommend rolling the dough into balls, then placing in a freezer bag.  Thaw in the refrigerator, then roll through the sugar before baking.
  • Freezing Baked Cookies – You can freeze the baked cookies (topped with the Kiss) for up to 3 months.  Gently place in a freezer bag and thaw at room temperature.
Course: Dessert
Cuisine: American
Author: Erin Cernich
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
About the author photo.

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!

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