Gluten-Free Peanut Butter Blossoms Recipe
Introduction
These Gluten-Free Peanut Butter Blossoms are a delightful twist on the classic cookie, perfect for anyone avoiding gluten. Soft, chewy, and topped with a chocolate kiss or dairy-free filling, they’re sure to please every sweet tooth.
Ingredients
- 1/2 cup gluten-free peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened (use dairy-free like Smart Balance if needed)
- 1 teaspoon molasses
- 1 egg, room temperature
- 1 1/4 cups gluten-free all-purpose flour (Pillsbury gluten-free recommended)
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains it)
- 3/4 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup granulated sugar (for rolling)
- 36 Hershey Kisses (check labels for gluten-free; use dairy-free chocolate peanut butter filling if desired)
Dairy-Free Chocolate Peanut Butter Filling
- 3/4 cup gluten-free peanut butter
- 1 tablespoon pure vanilla extract
- 4 tablespoons gluten-free cocoa powder
- 3/4 cups powdered sugar
- 5 tablespoons dairy-free milk (almond milk recommended)
Instructions
- Step 1: In a large bowl, mix granulated sugar, brown sugar, butter, and peanut butter with a mixer until creamy and fully combined.
- Step 2: Add the egg and molasses to the mixture and blend well.
- Step 3: In a separate bowl, whisk together gluten-free flour, xanthan gum, baking soda, and baking powder.
- Step 4: Gradually add the dry ingredients to the wet mixture and mix until fully combined. The dough will have a soft, playdough-like texture.
- Step 5: Cover the dough and refrigerate for 30 minutes.
- Step 6: Preheat the oven to 375°F (190°C). Pour granulated sugar for rolling into a small bowl.
- Step 7: Scoop about 1 tablespoon of dough and roll into balls. Roll each ball in granulated sugar, then place on a parchment-lined baking sheet.
- Step 8: Bake for 10-12 minutes, or until cookies are lightly browned on the edges. Oven times may vary, so watch carefully.
- Step 9: As soon as cookies come out of the oven, press a Hershey Kiss into the center of each cookie. For dairy-free filling, use the back of a teaspoon to create an indent and fill after baking.
- Step 10: Allow cookies to cool completely before serving to prevent the candies from flattening.
Dairy-Free Chocolate Peanut Butter Filling Instructions
- Step 1: In a bowl, combine peanut butter, cocoa powder, and vanilla extract until smooth.
- Step 2: Add powdered sugar and mix until the filling firms up slightly.
- Step 3: Stir in dairy-free milk until the mixture is smooth and spreadable.
- Step 4: Spoon or pipe the filling into cookie centers after baking.
Tips & Variations
- Use a gluten-free flour blend known for good results, such as Pillsbury gluten-free flour, as different blends may affect texture.
- To make these cookies dairy-free, swap regular butter for a dairy-free alternative and use the chocolate peanut butter filling instead of Hershey Kisses.
- For even baking, line baking sheets with parchment paper or use a baking sheet with a smart grid to space cookies evenly.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. If refrigerated due to dairy-free filling, bring cookies to room temperature before serving for best texture. These cookies also freeze well; freeze in a sealed container for up to 3 months and thaw at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of natural peanut butter?
Yes, regular peanut butter works fine. Just ensure it is smooth and well stirred for even mixing in the dough.
What can I substitute for xanthan gum?
If your gluten-free flour blend already contains xanthan gum, you can leave it out. Otherwise, you can try using guar gum or a similar binder for structure, but be aware texture might vary slightly.
PrintGluten-Free Peanut Butter Blossoms Recipe
These Gluten-Free Peanut Butter Blossoms are soft, chewy cookies coated in sugar and topped with a classic Hershey Kiss or a dairy-free chocolate peanut butter filling. Perfectly balanced with peanut butter flavor and a touch of molasses, these cookies are easy to make and ideal for those avoiding gluten.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cookie Dough
- 1/2 cup gluten-free peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened (use Smart Balance for dairy-free)
- 1 teaspoon molasses
- 1 egg, room temperature
- 1 1/4 cups gluten-free all-purpose flour (e.g., Pillsbury gluten-free flour)
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains it)
- 3/4 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup granulated sugar (for rolling)
- 36 Hershey Kisses (check labels for gluten-free; use dairy-free chocolate peanut butter filling as alternative)
Dairy-Free Chocolate Peanut Butter Filling
- 3/4 cup gluten-free peanut butter
- 1 tablespoon pure vanilla extract
- 4 tablespoons gluten-free cocoa powder
- 3/4 cups powdered sugar
- 5 tablespoons dairy-free milk (such as almond milk)
Instructions
- Mix sugars, butter, and peanut butter: In a large bowl, combine granulated sugar, brown sugar, softened butter, and peanut butter. Use a mixer to blend until the mixture is creamy and fully combined.
- Add egg and molasses: Mix in the room temperature egg and molasses thoroughly until well incorporated into the batter.
- Combine dry ingredients: In a separate medium bowl, stir together gluten-free all-purpose flour, xanthan gum (if using), baking soda, and gluten-free baking powder to evenly distribute them.
- Mix dry ingredients into wet: Gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough will be soft and pliable, like playdough.
- Chill the dough: Cover the dough and refrigerate it for 30 minutes to firm up, making it easier to handle.
- Prepare for baking: Preheat oven to 375°F (190°C). Pour 1/4 cup granulated sugar into a small bowl for rolling the cookie dough balls.
- Form and roll dough: Using a 1 1/2 tablespoon cookie scoop or measuring spoon, scoop dough portions and roll each into a ball. Then roll each ball in the granulated sugar coating. Place them on a parchment-lined baking sheet, spaced apart.
- Bake the cookies: Bake for 10-12 minutes or until the edges are lightly browned. Keep an eye on them as oven temperatures vary.
- Add Hershey Kisses or filling: Immediately when the cookies come out of the oven, press one Hershey Kiss into the center of each cookie. For the dairy-free option, create an indent with the back of a teaspoon and fill with the prepared chocolate peanut butter filling.
- Cool completely: Let the cookies cool fully on the baking sheet or a wire rack so the chocolate and filling set without flattening.
- Store: Once cooled, store the cookies in an airtight container to maintain freshness. Enjoy your gluten-free treats!
- Prepare dairy-free filling (optional): In a bowl, mix peanut butter, cocoa powder, and vanilla extract until smooth and combined. Add powdered sugar and stir until the mixture firms up. Finally, mix in dairy-free milk to achieve a smooth, creamy consistency suitable for spooning or piping into cookie centers.
Notes
- Use Reynolds Kitchens Cookie Baking Sheets with a smart grid to easily space your cookies evenly; available at Walmart.
- Not all Hershey Kisses are gluten-free, so please check labels carefully.
- If using a gluten-free flour blend that contains xanthan gum, omit the additional xanthan gum.
- The dough consistency can vary depending on the gluten-free flour blend used.
- For a dairy-free version, use Smart Balance butter substitute and almond milk as noted.
Keywords: gluten-free peanut butter cookies, peanut butter blossoms, dairy-free peanut butter cookies, holiday cookies, Hershey Kiss cookies
