Chewy, chocolatey and perfectly peanut buttery, these gluten free peanut butter blossoms have no gums and no flour! But they’re taste bud-tempting delicious!
If you’ve got 30 minutes, you’ve got time for cookies. Or for these cookies anyway. This recipe for these classic peanut butter blossoms has been cut and trimmed so it can be on your serving plate in just 30 minutes. No more stressing out over bake sales or potlucks – keep this recipe handy and you’ve got your go-to treat that will earn rave reviews every time.
How to Make Gluten Free Peanut Butter Blossoms
Start with the essentials
There’s not much needed for these delicious cookies, but a delicious peanut butter is essential. And it helps to have these tools handy:
Wooden spoon – makes stirring the dough so much easier
Cookie scoop – this is my trusty companion
Parchment paper – makes removing cookies from the pan so easy
Cookie sheets – I love this brand for baking!
Wire racks – this style is great for cooling
Plump little balls
After portioning these little balls of yumminess out, resist the urge to roll them into a perfect ball. Just a quick roll and then a toss in the sugar should do it. This way the cookies stay nice and thick and with just the right amount of cracking on the edges.
Give them all a ‘kiss’
Immediately after the cookies come out of the oven, lightly press an unwrapped Hershey kiss into the center of each one. Just a slight press should do it – not too much that it melts the chocolate.
Let them cool
Once the Hershey kiss is in place, remove the cookies to a wire rack to cool completely. Although I’ll admit that I didn’t wait long to take that first bite!
Ready to get these on your serving platter?! Let’s get baking!
Easy Gluten Free Peanut Butter Blossoms
Ingredients
- 30 Hershey’s milk chocolate kisses
- 1 cup creamy peanut butter
- 1/3 cup white sugar
- 1/3 cup packed brown sugar
- ½ tsp. baking soda
- ½ tsp. pure vanilla extract
- ¼ tsp. salt
- 1 egg
- Additional white sugar for rolling dough
Instructions
- Preheat oven to 350 F. Place a layer of parchment paper on cookie sheets. Remove wrappers from kisses.
- In a large mixing bowl with the paddle attachment, mix the peanut butter, white sugar, brown sugar, baking soda, vanilla and salt.
- Add in the egg and mix until combined.
- With a cookie scoop, portion cookie dough onto prepared cookie sheets.
- Roll each portion into a smooth ball of dough.
- Place the additional white sugar into a small bowl. Roll in sugar and place back on the cookie sheet.
- Bake for 10 minutes.
- Remove from the oven and lightly press a Hershey’s kiss into the center of the cookie.
- Cool completely.
Notes
- These cookies are flour free and gum free.
- Use a high quality peanut butter since it's the main ingredient.
- Roll the cookies just until formed into balls.
- Press the Hershey kiss lightly into the baked cookie.
Joansy
Well, thank you for this great recipe! I made these same cookies with flour at Christmas for my family, but I couldn’t eat any of them. It never dawned on me I could make them gluten free! I will make them this way from now on! Thank you so much for sharing this great recipe!
Christine
Oh shucks!
Well, I wish I’d gotten the recipe out sooner!
Glad it’s helpful for the next time around 🙂
Christine
K
My daughter is allergic to dairy and peanuts, but I need to point out that the Hershey Kisses are *milk* chocolate so the cookies won’t be truly dairy free. I plan to make them with almond butter and try using dairy free chocolate chunks by Enjoy Life.
Christine
Yes, you are right there! Almond butter would be fantastic I bet!