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.
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:
- A 1:1 gluten-free baking flour– this one works as an equal substitute to regular flour, so you can make them gluten-free or not!
- Creamy peanut butter: I love using one made of roasted peanuts and salt, but with no added oils or sugar
- 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
- Coconut sugar
- Pure maple syrup
- Vanilla extract
- Baking soda
- Chocolate kisses: if you want a dairy free option, you can substitute dark chocolate peanut butter cups instead!
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.
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!
Is there any way I could substitute a flax egg for the egg in the recipe?
Hey Olivia, I haven’t tested that but I believe it should work well!