These gluten-free peanut butter blossoms are a holiday favorite: easy to make, irresistibly chewy, and beautifully finished with a chocolate kiss. Bake a batch for your cookie platter this season.
What are Peanut Butter Blossoms?
Peanut butter blossoms are classic American cookies: soft, chewy peanut butter cookies rolled in granulated sugar and topped with a chocolate candy in the center (traditionally a Hershey’s Kiss). They are a staple on holiday cookie trays for their simple preparation and nostalgic appeal.
Are Peanut Butter Blossoms Gluten-Free?
Traditional peanut butter blossom recipes often use wheat flour, which contains gluten. This version replaces wheat with a measure-for-measure gluten-free flour blend so the cookies are safe for people avoiding gluten, including those with Celiac disease or gluten sensitivity—provided all other ingredients (like chocolate kisses and baking powder) are certified gluten-free.
Why This Recipe Works
- Simple, pantry-friendly ingredients: You likely have everything on hand—smooth peanut butter, butter, sugar, an egg, and a gluten-free flour blend.
- Easy process: The dough comes together quickly, and rolling, baking, and setting the chocolate is straightforward, even for novice bakers.
- Gluten-free without compromise: Using a quality 1:1 gluten-free flour blend and xanthan gum (if needed) yields a pleasant texture that mirrors the classic cookie.
Ingredients You’ll Need
Gather these ingredients for gluten-free peanut butter blossoms. Exact measurements appear in the recipe card below.
Recipe Notes & Substitutions
- Peanut butter: Use smooth (creamy) peanut butter for easier mixing and a uniform texture.
- Butter: Unsalted butter keeps salt levels neutral; use salted butter if you prefer a slightly saltier cookie.
- Sugars: Light brown sugar gives a mild molasses flavor; dark brown or coconut sugar work too. For lower-glycemic alternatives, a 1:1 monkfruit granulated sweetener can substitute granulated sugar.
- Egg: The egg binds the dough. For an egg-free version, try aquafaba or a commercial egg replacer.
- Gluten-free flour blend: Use a reliable 1:1 measure-for-measure blend made from lighter flours and starches (rice flour, tapioca or potato starch). If your blend already contains xanthan gum, omit additional xanthan.
- Chocolate kisses: Verify that the chocolate candies you use are labeled gluten-free if needed.
How to Make Gluten-Free Peanut Butter Blossoms — Step by Step
1. Combine peanut butter, butter, and sugars
In a large bowl, beat smooth peanut butter with softened butter, light brown sugar, and granulated sugar until creamy and well combined.
2. Add egg and vanilla
Beat in the egg and vanilla extract until incorporated.
3. Add dry ingredients
Whisk together the gluten-free measure-for-measure flour, xanthan gum (if your blend doesn’t include it), and baking powder. Add about two-thirds of the dry mixture to the wet ingredients. If the dough feels too sticky, add the remaining flour a little at a time until you reach a firm, workable dough.
4. Knead and chill
Work the dough briefly so it is smooth and homogeneous. Cover and refrigerate for about 30 minutes to firm up; chilled dough is easier to shape.
5. Preheat oven and prepare pan
Preheat the oven to 380°F (about 193°C). Line a baking sheet with parchment paper or a silicone mat.
6. Scoop and roll
Use a cookie scoop or spoon to portion dough into roughly 1-inch balls. Roll each ball in granulated sugar and place about 2 inches apart on the prepared baking sheet.
7. Bake
Bake for 12–13 minutes, until the cookies are set and lightly golden around the edges.
8. Cool slightly
Allow the cookies to cool on the baking sheet for about 5 minutes; they will remain soft on top.
9. Press chocolate on top
Place a chocolate kiss in the center of each warm cookie and gently press so it adheres. Transfer cookies to a plate and chill in the freezer for 10 minutes to help the chocolate set.
10. Serve
Remove the cookies from the freezer and serve. These cookies stay fresh in an airtight container at room temperature for up to 4 days.
Tips & Tricks
- Freeze dough for later: Wrap dough tightly and freeze up to 2 months. Thaw overnight in the refrigerator before portioning.
- Nut butter alternatives: If you have a peanut allergy, use smooth almond or sunflower seed butter in the same quantity.
- Check labels: Always confirm that any packaged ingredients—especially baking powder and chocolate—are certified gluten-free when needed.
How to Store Peanut Butter Blossoms
Store cookies in an airtight container at room temperature for up to 4 days to keep them crisp at the edges and chewy inside. For longer storage, freeze baked cookies in a sealed container for up to 2 months.
Other Peanut Butter Recipes to Love
- Microwave Peanut Butter Fudge (Gluten-Free, Vegan)
- Peanut Butter Buckeyes (Gluten-Free, Vegan)
- Peanut Butter Blondies (Gluten-Free, Dairy-Free)
- No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
- Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
- Homemade Peanut Butter Cups (Gluten-Free, Vegan)
P.S. If you try this recipe, please leave a rating or review. Your feedback helps improve the recipe and helps others find reliable gluten-free cookies for the holidays.