Gluten-free Peanut Butter Blossoms

2 comments
Gluten-free Peanut Butter Blossoms

It’s officially the start of cookie week 2020, which I think we all need right about now. I’m kicking things off with one of my newer favorite cookies: gluten-free Peanut Butter Blossoms! They’re soft-baked peanut butter cookies topped off with the classic Hershey’s kisses.

I say newer favorites because up until last December, I’ve never actually had a peanut butter blossom. I tested out this recipe last year with a different flour, and wanted to create a gluten-free version for everyone to enjoy, and they came out ah-mazing.

Gluten-free Peanut Butter Blossoms

I’m a fan of anything peanut butter and chocolate. I love these cookies because they have a subtle peanut butter taste, and incorporate a childhood favorite chocolate!

They’re simple, customizable, and can honestly be topped with any chocolate candy you love, especially if you have a dairy sensitivity.

What you’ll need for these Gluten-free Peanut Butter Blossoms:

  1. A 1:1 gluten-free baking flourthis one works as an equal substitute to regular flour, so you can make them gluten-free or not!
  2. Creamy peanut butter: I love using one made of roasted peanuts and salt, but with no added oils or sugar
  3. Softened coconut oil: refer to this blog post for what texture to look for in your coconut oil! If you don’t love the taste of coconut, opt for a refined coconut oil
  4. Coconut sugar
  5. Pure maple syrup
  6. Eggs
  7. Vanilla extract
  8. Baking soda
  9. Salt
  10. Chocolate kisses: if you want a dairy free option, you can substitute dark chocolate peanut butter cups instead!
Gluten-free Peanut Butter Blossoms

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

Creamy peanut butter is always the best! Opt for one that’s made with roasted peanuts for added flavor, and only has salt as an additional ingredient. Using one with added oils or sugars may yield different results.

Are there flour substitutes?

Yes! I’ve made this recipe using spelt flour before and it’s turned out great. You can also substitute regular all-purpose flour.

Unfortunately I haven’t tested using almond flour, coconut flour, or other gluten-free flours.

Gluten-free Peanut Butter Blossoms

Traditionally, you’re supposed to roll the dough in granulated sugar before baking it, but I skipped that step to cut back a little on the sweetness. Personally, I don’t think its needed!

You guys are going to love this simple recipe. It’s definitely a win for all of you peanut butter lovers. Stay tuned for more cookies coming this week!

If you love peanut butter cookies, be sure to check out my Gluten-Free Monster Cookies, or Oatmeal Chocolate Chip Peanut Butter Cookies!

Gluten-free Peanut Butter Blossoms

5 from 1 vote
Course: Dessert
Servings

20

cookies
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

NOTES:
– I used a 1:1 gluten-free flour blend, but regular flour would work as a replacement
– You can top these with any chocolates you prefer, like dark chocolate peanut butter cups to keep them dairy-free

Ingredients

  • 1 + 1/4 cups 1:1 gluten free baking flour, or substitute spelt or all-purpose flour

  • 1/2 cup creamy peanut butter, just peanuts and salt

  • 1/2 cup softened coconut oil, use refined for a neutral taste

  • 1/2 cup coconut sugar

  • 1/4 cup pure maple syrup

  • 1 egg

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 20 chocolate kisses, or any chocolate candies you prefer

Directions

  • Preheat your oven to 350 F
  • In a medium sized bowl, whisk together the peanut butter, oil, coconut sugar, maple syrup, egg, and vanilla.
  • Add in the flour, baking soda, and salt and mix until well combined.
  • Line a baking sheet with parchment paper, and scoop out 2 tbsp worth of dough about 1″ apart. I used a 2 tbsp cookie scooper.
  • Bake the cookies for 8-10 minutes. Remove from oven and tap the pan 2-3 times on the counter to flatten them.
  • Let the cookies cool for 1 minute and stick the chocolate in the centers of the cookies. Let them cool for 10-15 minutes.
  • Once completely cooled (the chocolates should be firm to touch), store them in a sealed-tight container for up to 1 week. Position them carefully so that the chocolates don’t pop off.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

  1. Olivia :)

    Is there any way I could substitute a flax egg for the egg in the recipe?

Leave a Comment

Your email address will not be published.

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.