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peanut butter blossom gluten free

peanut butter blossom gluten free

peanut butter blossom gluten free

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peanut butter blossom gluten free

The Best Gluten-Free peanut butter  Blossom Recipe. Easy to Make!


  • 1/2 cup granulated sugar,plus additional for rolling cookies (see note)
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup butter or dairy-free margarine, softened softened
  • 1 large egg
  • 1 1/2 cups gluten-free baking flour (see note)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 36 unwrapped Hershey’s Kisses, unwrapped
peanut butter blossom gluten free
peanut butter blossom gluten free


  1. Adjust oven rack to middle position.
  2. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  3. Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.
  4. Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.
  5. Bake until edges are light golden brown, about 8 to 10 minutes.
  6. Remove pan from the oven. Immediately press 1 Hershey’s Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.

Recipe Notes

Gluten-Free Flour Note: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Do NOT use a grain-free (nut) flour.

Sugar Note: Roll cookies in colored sugar (traditional or coarse) for a Christmas or holiday look.

peanut butter blossom gluten free recipe


makes 4 dozen cookies

  • 1/2 cup butter (1 stick), softened to room temperature
  • 1/2 cup granulated sugar (plus more for rolling)
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1-1/4 cup gluten free “measure for measure” or “1-to-1” baking flour blend (see notes)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 48 Hershey Kisses


Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Scoop some granulated sugar into a bowl then set aside.

Add butter, sugars, and peanut butter to the bowl of an electric mixer, or to a large glass bowl if using a handheld mixer, then cream until light and fluffy, about one minute. Scrape down the sides of the bowl then add the egg and vanilla and mix until just combined.

In a separate bowl, whisk together flour, baking soda, and salt then add to the wet ingredients in two batches, mixing until just combined before adding the next batch.

Scoop 1 Tablespoon batter at a time into the sugar bowl then gently turn to coat and place on prepared baking sheet. Bake until the tops of the cookies just barely begin to crack, 8-9 minutes (err on the side of under-baking vs over-baking), then remove from oven and gently press a Herhsey Kiss into the center of each cookie. Transfer cookies to a cooling rack then let cool completely.

peanut butter blossom gluten free
peanut butter blossom gluten free

What’s the best peanut butter to use for these cookies?

I only like to bake with smooth, no-stir peanut butter that’s blended well. The kind that has a layer of oil on top when you open the jar doesn’t combine well with the other ingredients to make a fully integrated, smooth cookie dough.

Skippy brand is my favorite.

What’s the best sugar to roll the cookie dough in?

The best rolling sugar is a white granulated sugar with the most coarse ground. The granules should be about as large as pretzel salt, for reference.

It can be a little difficult to find a reliably gluten free coarse sugar. Look for white “sparkling” or “sanding” sugar, but stay far away from Wilton brand, as it’s not gluten free.

I buy “Chef’s Select” brand white sugar crystals on Amazon, and when I find it, I buy a bunch. You can also use “Sugar in the Raw,” which is coarsely ground sugar but is has a light brown/yellow color. It still tastes great!

How to make gluten free dairy free peanut butter blossom cookies?

To make these cookies dairy-free, you’ll need to replace the butter. My favorite dairy-free butter replacer, especially for baking, is Melt or Miyoko’s Kitchen brand vegan butter.

Virgin coconut oil (the kind that’s solid at room temperature) might also work, but the cookies will almost certainly spread a bit more—and brown a bit less.

Gluten Free Peanut Butter Blossom Cookies

These gluten free peanut butter blossom cookies are the gluten free version of a holiday cookie classic. They’s soft and chewy, with a crackly crust and they simply melt in your mouth. Each cookie is topped with a milk chocolate kiss candy, and the combination of the peanut butter with the milk chocolate is just heavenly. They’re incredibly easy to make and a wonderful addition to your Christmas cookie lineup.


Peanut butter cookies:
  • 130 g (½ cup) natural (unprocessed), unsweetened, smooth peanut butter
  • 113 g (1 stick) unsalted butter, softened
  • 100 g (½ cup) light brown soft sugar
  • 100 g (½ cup) caster/superfine or granulated sugar
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 1 US large/UK medium egg, room temperature
  • 1 US large/UK medium egg yolk, room temperature
  • 260 g (2 cups + 3 tbsp) plain gluten free flour blend
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xantahn gum.)
  • ½ tsp baking soda
  • ½ tsp salt
You will also need:
  • 100 g (½ cup) granulated sugar, for rolling the cookies before baking
  • 42-44 milk chocolate kiss candies, unwrapped
peanut butter blossom gluten free
peanut butter blossom gluten free


Peanut butter cookie dough:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line 2-3 large baking sheets with parchment/baking paper.

Tip:You will bake the cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

In a large bowl, using a wooden spoon or a rubber spatula, mix together the peanut butter, softened unsalted butter, caster/superfine or granulated sugar, light brown sugar and vanilla until well combined. (Note: mix, don’t whip or aerate.)

You can also use a stand mixer fitted with the paddle attachment on the lower speed settings. I don’t recommend using a hand mixer, as it tends to incorporate too much air into the mixture.

Tip: You don’t want to cream the peanut butter, unsalted butter and sugar together, as that aerates the mixture (that is, it incorporates air into it), which can cause the cookies to spread and crack too much in the oven.

Add the egg and egg yolk, and mix well.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking soda and salt, and add them to the butter-sugar mixture.

Mix well until the mixture comes together in a smooth cookie dough with no patches of dry, unmixed flour.

The final cookie dough shouldn’t be sticky to the touch or too soft. You should be able to easily form it into balls with your hands, without it sticking to your fingers and palms. You shouldn’t need to refrigerate it.


Depending on the brand/type of peanut butter you’re using, you might need to slightly adjust the texture and consistency of your cookie dough at this point.

If the cookie dough feels too dry and crumbly to easily handle, add a small amount of milk (one teaspoon at a time) until the dough feels more manageable.

If the cookie dough is too soft and sticky to easily form into balls, add more gluten free flour blend (one tablespoon at a time) until the dough is easy to handle.

Shaping the cookies:

  • Shape about 1 tablespoon (about 18g) portions of cookie dough into balls. You should get 42-44 cookies in total.
  • Roll each ball in granulated sugar until it’s fully coated.


Place the cookie dough balls on the lined baking sheets, at least 1 ½-2 inches (4-5cm) apart. The cookies will spread and expand during baking.

Bake one baking sheet at a time at 350ºF (180ºC) for 8-10 minutes or until the cookies are very light golden in colour on top and golden-brown around the very edges. They will expand during baking to form little rounded mounds and they’ll be cracked in places.

Tip: The cookies might look slightly underbaked in the very centre, and that’s perfectly okay. They will continue to bake and set as they cool on the baking sheet. Taking them out of the oven when they’re not 100% fully baked through ensures a perfectly soft and chewy texture of the cooled cookies.

Assembling the cookies:

  • Immediately out of the oven, while the cookies are still hot and a bit soft, press a milk chocolate kiss candy into the centre of each cookie.
  • Allow to cool on the baking sheet for 5-10 minutes before transferring onto a wire rack to cool completely.
  • You can serve them either warm or completely cooled.


  • The gluten free peanut butter blossom cookies keep well in an airtight container in a cool dry place for about 1 week.

How to freeze Gluten Free Peanut Butter Blossoms?

Baked cookies: Store them in an air tight container in the freezer for up to two months.

Freeze the dough: Make the cookie dough, roll them into balls then cover and place them in the freezer for up to two months. Bake them straight from frozen, just add an extra minute or two to the bake time. Or you can thaw them in the refrigerator for a few hours then bake them.

peanut butter blossoms gluten free vegan

These Peanut Butter Blossom Cookies are gluten-free and can be made vegan-friendly and nut-free for a holiday cookie everyone will love!


  1. 150 grams (1 1/2 – 1 2/3 cups gluten free oat flour )or gluten free quick oats (See notes for making oat flour)
  2. 1 cup (112 grams) blanched fine almond flour
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon baking powder
  5. 1/2 cup to 3/4 cup maple syrup*
  6. 1/2 cup creamy nut butter
  7. Sparkling cane sugar
  8. 15 dark chocolate kisses or small squares of dark chocolate


  1. Place the oat flour, almond flour, cinnamon, baking powder, 1/2 cup maple syrup, and nut butter into a mixing bowl. (See notes on how to make oat flour)
  2. Beat the ingredients with a hand mixer or in a stand mixer for 1 minute. *If the batter is too thick, add 1/4 cup to 1/2 c more maple syrup or agave nectar. Mix again.
  3. Roll the batter into a ball, and cover it with plastic wrap before letting it sit in the fridge for 10-20 minutes.
  4. While the batter chills, line or grease a cookie sheet, and preheat the oven to 350 degrees Fahrenheit.
  5. Once the batter has chilled, spoon the dough with a cookie scoop (or spoon), and shape it into 1-inch balls. Roll the balls of cookie dough in sparkling cane sugar, and place them on a cookie sheet about 1-2 inches apart.
  6. Bake the cookies for 8 minutes. Remove the baking sheet from the oven, and press chocolate kisses into the center of each cookie ball.*
  7. Place the baking sheet back in the oven, and bake the cookies 2-3 more minutes or until the chocolate has set in the center.
  8. Remove the cookies, and let them cool completely.
  9. Store the cookies in an airtight container.
peanut butter blossom gluten free
peanut butter blossom gluten free



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