Small Batch Peanut Butter Blossoms Gluten Free
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!
Servings: 8 Cookies
Calories: 197kcal
Ingredients
- ⅓ cup blanched almond flour
- 3 tablespoons tapioca flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ 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.1/3 cup blanched almond flour, 3 tablespoons tapioca flour, 1/4 teaspoon baking soda, 1/8 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.1/3 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, 1/2 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.
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- 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 regular non-natural peanut butter. The natural peanut butter 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.
Nutrition
Calories: 197kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 124mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 162IU | Calcium: 32mg | Iron: 1mg