Gluten Free Peanut Butter Blossoms

At a Glance

Prep Time: 15 minutes (plus 1 hour chilling)
Cook Time: 8–10 minutes per batch
Total Time: About 1 hour 30 minutes (including chilling and cooling)
Servings: Makes 36 cookies (1 cookie per serving)
Difficulty Level: Easy — great for beginner bakers

Introduction
Imagine pulling a warm tray from the oven: the kitchen fills with the nutty, toasty scent of peanut butter; the cookies are golden at the edges with delicate crackles across each domed top. You press a glossy chocolate Hershey’s Kiss into the warm center — it melts slightly, gleaming like a jewel against the soft cookie. One bite delivers a tender, chewy crumb with a satisfyingly rich peanut butter punch and a creamy chocolate finish. These Gluten Free Peanut Butter Blossoms are the cozy, nostalgic treat that feels like a hug in cookie form.

They’re perfect for holiday cookie swaps, classroom parties (check packaging for allergens), last-minute cookie trays, or an afternoon with coffee. Because they’re naturally gluten-free (when using certified gluten-free ingredients), they’re a thoughtful option for friends or family avoiding gluten without surrendering that classic peanut-butter-and-chocolate flavor.

Nutrition Highlights

Estimated nutrition per cookie (1 of 36). These values are estimates calculated from standard ingredient nutrition data and cross-checked against USDA FoodData Central and government nutrition resources for reasonableness; use as a guideline rather than an exact clinical measurement.

• Calories: ~135 kcal
• Protein: ~2.6 g
• Carbohydrates: ~13.5 g
  • Sugars: ~7.8 g
  • Fiber: ~1.2 g
• Fat: ~8.9 g
  • Saturated fat: ~3.5 g
• Sodium: ~85 mg

Dietary insights:

• Gluten-free when you use a certified 1:1 gluten-free flour and check that all packaged ingredients (including Hershey’s Kisses) are labeled gluten-free.
• Good source of plant-based protein and healthy fats from peanut butter, but also contains added sugar and saturated fat — enjoy in moderation.
• Not suitable for people with peanut or milk (chocolate) allergies unless adapted.

Why You’ll Love It

Perfect For…

• Festive baking: They look classic on a cookie platter and are instantly recognizable, making them holiday favorites.
• Crowd-pleasing simplicity: Minimal ingredients and straightforward technique yield bakery-style cookies without fuss.
• Comfort food moments: The warm peanut-butter aroma and soft chew evoke cozy memories—great with a mug of milk or tea.
• Dietary considerations: Because the recipe uses a gluten-free 1:1 flour, it’s an accessible option for guests avoiding gluten (always confirm labels).

How to Make Gluten Free Peanut Butter Blossoms

Ingredients

• 1 cup coconut sugar (or packed brown sugar)
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter (or plant-based butter), softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose 1:1 gluten-free flour (with xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 Hershey’s Kisses (or chocolate drops of your choice)

Optional ingredients & substitutions

• Use 1 cup packed brown sugar in place of coconut sugar for a deeper molasses note.
• For vegan cookies: use plant-based butter, 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, chilled 5–10 minutes), and vegan chocolate kisses.
• For nut-free version: substitute with sunflower seed butter (note: flavor and color will change; brown the sunflower butter slightly to reduce bitterness if needed).
• Add 2 tablespoons cornstarch or gluten-free tapioca starch to the dry mix for extra tenderness.

Directions

1. In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter, peanut butter and coconut (or brown) sugar on medium-high until light and fluffy, about 2–3 minutes.
2. Mix in the eggs one at a time, beating for 1 minute after each addition. Add the vanilla and beat until combined, scraping the bowl as needed.
3. In a separate smaller bowl, whisk together the gluten-free flour, baking soda and salt.
4. Gradually add the dry ingredients to the butter–peanut butter mixture until a dough forms and begins to pull away from the sides of the bowl.
5. Cover the dough with plastic wrap and refrigerate for 1 hour (or up to 2 days). Chilling firms the dough for neater rounds and prevents excessive spreading.
6. Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
7. Scoop a large teaspoon (or use a small cookie scoop) of dough and roll into balls. Place on the prepared baking sheet 2 inches apart.
8. Bake in the preheated oven for 8–10 minutes, or until the cookies are set and just starting to crack at the edges. Watch closely — gluten-free flours can brown quickly.
9. While cookies bake, unwrap the Hershey’s Kisses.
10. Immediately upon removing the cookies from the oven, place one Kiss on each cookie and press gently so it adheres. The warm cookie will help the chocolate set into a glossy top and cause the cookie edges to crack more.
11. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely until the chocolates set again.

Practical tips while baking:

• Avoid overmixing once flour is added—this keeps the cookies tender.
• If your dough is very sticky, chill a little longer or lightly flour your hands with GF flour.
• For softer cookies, remove them at the earlier end of the bake time; for slightly crisp edges, allow the full time.
• If you only have natural peanut butter (oil separates), stir well before measuring; you may need to chill dough a bit longer.

Serve It Up

Serving Suggestions

• Classic: Serve warm or at room temperature on a holiday cookie platter.
• With a spread: Offer softened butter or a dollop of whipped cream cheese for an indulgent pairing.
• With drinks: Pair with coffee, cold milk, hot cocoa, or black tea to compliment the peanut–chocolate combo.
• Gift idea: Stack in a pastry box with parchment and tie with a ribbon for hostess gifts.
• Party tray: Mix with other holiday cookies—spritz cookies and thumbprints make pretty companions.

Storage Instructions

• Room temperature: Store in an airtight container at room temperature for up to 3–4 days. Use parchment between layers to prevent sticking.
• Refrigeration: Keep in an airtight container for up to 7 days. Let come to room temperature before serving for best texture.
• Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature. Unbaked dough balls can be flash-frozen on a tray and then stored in a container for up to 3 months—bake from frozen, adding 1–2 minutes to baking time.

Chef’s Advice

• Best peanut butter: Choose a creamy peanut butter with a balance of salt and no unnecessary stabilizers. Natural peanut butter works but may require extra chilling. For extra richness, a high‑quality peanut butter with slightly higher oil content makes a silkier cookie.
• Flour matters: Use a reliable 1:1 gluten-free blend containing xanthan gum for structure. If your blend lacks xanthan gum, add 1/2 teaspoon xanthan per 2 cups flour.
• Don’t skip chilling: Chilling firms the dough so cookies hold a rounded shape and develop those charming crackles.
• Chocolate placement: Press each Kiss down while the cookie is still hot so the chocolate melts slightly into the cookie and adheres as it cools.
• Watch your oven: Gluten-free flours can brown quicker than wheat flour. Rotate baking sheets halfway through if your oven has hot spots.

Creative Twists

• Vegan Chocolate-Peanut: Replace butter with plant-based butter, eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and use vegan chocolate kisses.
• Chocolate-Swirled Blossoms: Fold 1/4 cup cocoa powder into the dough for a chocolate cookie base; top with a peanut-butter cup or white chocolate for contrast.
• Salted Honey Blossom: Replace coconut/brown sugar with 3/4 cup coconut sugar + 1/4 cup honey (reduce liquid elsewhere slightly), and finish with a light sprinkle of flaky sea salt on each chocolate center for a sweet-salty kick.
• Nut-free sunflower version: Swap peanut butter with sunflower seed butter (use a stabilized brand to avoid bitterness) to make them free of tree nuts; top with dairy-free chocolate if peanut-free and dairy-free are needed.

Frequently Asked Questions

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes. Crunchy adds texture and interest, though cookies will be slightly heartier and may not round as smoothly.

Q: Are Hershey’s Kisses gluten-free?
A: Some Hershey’s Kisses are labeled gluten-free, but formulations and facilities change. Always check the packaging for current allergen and gluten statements.

Q: How do I make these softer or chewier?
A: Slightly underbake (remove at 8 minutes), add 1–2 tablespoons cornstarch or tapioca starch for extra tenderness, and don’t overmix. Storing in an airtight container with a slice of bread can keep them softer for a day or two.

Q: Can I freeze the unbaked dough?
A: Yes—roll dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen; add 1–2 minutes to the time.

Q: I used all-natural peanut butter and cookies spread too much — what happened?
A: Natural peanut butter has more oil and can cause spreading. Chill the dough longer, reduce butter by a tablespoon, or add a tablespoon of extra flour/starch to firm the dough.

Conclusion

I hope these Gluten Free Peanut Butter Blossoms bring warm smiles to your kitchen and to everyone you share them with. If you’d like another tested take on a similar recipe, check this Gluten-Free Peanut Butter Blossoms (Tried-and-True Recipe). For a soft-and-chewy variation with step-by-step photos, this version is a helpful reference: Gluten Free Peanut Butter Blossoms – Soft & Chewy.

If you bake a batch, I’d love to hear how they turned out—share a photo or a note about your twist in the comments. Happy baking!

Gluten Free Peanut Butter Blossoms

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• Author: recipechangegmail-com
• Total Time: 90 minutes
• Yield: 36 servings 1x
• Diet: Gluten Free

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Description

Tender and chewy gluten-free cookies topped with a melty Hershey’s Kiss, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup coconut sugar (or packed brown sugar)
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter (or plant-based butter), softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose 1:1 gluten-free flour (with xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 Hershey’s Kisses (or chocolate drops of your choice)

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Instructions

1. In a large bowl, beat together the softened butter, peanut butter and coconut (or brown) sugar until light and fluffy.
2. Mix in the eggs one at a time, then add the vanilla and combine.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture until a dough forms.
5. Cover and refrigerate the dough for 1 hour.
6. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll dough into balls and place them on the baking sheet 2 inches apart.
8. Bake for 8–10 minutes and immediately press a Hershey’s Kiss into the center of each cookie.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough longer if very sticky. Store cookies in an airtight container for up to 3 days at room temperature.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 135
• Sugar: 7.8g
• Sodium: 85mg
• Fat: 8.9g
• Saturated Fat: 3.5g
• Unsaturated Fat: 5.4g
• Trans Fat: 0g
• Carbohydrates: 13.5g
• Fiber: 1.2g
• Protein: 2.6g
• Cholesterol: 30mg