Gluten Free Peanut Butter Blossoms

These Gluten Free Peanut Butter Blossoms are a classic childhood cookie updated for anyone avoiding gluten — soft, chewy peanut butter centers crowned with chocolate kisses. I’ve baked dozens of batches for holiday platters and weeknight treats, and this version reliably holds shape, tastes rich, and uses easy pantry ingredients.

Why Make This Recipe

• Classic flavor: the salt-forward peanut butter paired with a sweet chocolate kiss is a nostalgic, crowd-pleasing combo.
• Fast and convenient: dough comes together in one bowl and bakes in about 8–10 minutes per batch.
• Gluten-free friendly: uses a cup-for-cup gluten-free flour blend so you don’t lose texture or taste.
• Great for occasions: perfect for cookie exchanges, lunchbox treats, or a simple holiday tray.
• Personal insight: I love making this when I need a dependable bake — the dough freezes well so I can grab-and-bake fresh cookies anytime.

If you like quick gluten-free desserts, also try this simple 5-Ingredient Gluten-Free Pumpkin Pudding for an easy seasonal pairing: 5-Ingredient Gluten-Free Pumpkin Pudding.

Recipe Overview

• Prep time: 15 minutes (plus optional 30-minute chill)
• Cook time: 8–10 minutes per batch at 350°F (175°C)
• Total time: 25–40 minutes (including chill)
• Servings: about 36 cookies
• Difficulty: Easy
• Method: One-bowl mixing, portioning with a cookie scoop, rolling in sugar, and baking on a lined sheet. Finish by pressing a chocolate piece into each warm cookie.

My Experience Making This Recipe

I tested several gluten-free flour blends and found a cup-for-cup blend with xanthan gum gives the best chew without crumbling. Chilling the dough for 20–30 minutes helps maintain the round “blossom” shape and reduces spreading on hotter baking days.

How to Make Gluten Free Peanut Butter Blossoms

Start by creaming together 1 1/4 cups creamy peanut butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar, then beat in 1 large egg and 1 tsp vanilla until smooth. Stir in 1 tsp baking soda, 1/4 tsp salt, and 1 cup gluten-free all-purpose flour (cup-for-cup, with xanthan gum); the dough should be soft but hold together. Chill 20–30 minutes if your kitchen is warm, then roll dough into 1-inch balls, roll in 1/2 cup extra granulated sugar, and place 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes until edges just set. Immediately press an unwrapped chocolate kiss into the center of each cookie; let cool 2–3 minutes on the sheet before transferring to a rack to finish setting.

Equipment notes: use a medium cookie scoop for uniform size, parchment paper or silicone mats for even bake, and a stand mixer or hand mixer for easier creaming.

Expert Tips for Success

• Use a true cup-for-cup gluten-free flour blend with xanthan gum for structure; without xanthan gum, add 1/4 tsp per cup of flour.
• Chill the dough if your kitchen is above 72°F to prevent excessive spreading and keep the cookie round.
• Don’t overbake — pull cookies when edges look set but centers are still soft; they’ll firm as they cool.
• Press the chocolate while the cookie is hot so it adheres and slightly melts into the surface for a glossy top.
• For even baking, rotate the baking sheet front-to-back halfway through the bake time.

How to Serve Gluten Free Peanut Butter Blossoms

• Arrange on a festive platter for holiday cookie swaps or potlucks; dust with a light cocoa or leave plain for a classic look.
• Pair with cold milk, espresso, or salty snack mixes to balance sweetness.
• Serve warm for melty chocolate centers, or at room temperature for slightly firmer bites.
• Pack in single layers for lunchboxes with parchment between layers to prevent sticking.

Storage and Reheating Guide

• Room temp: store in an airtight container at room temperature for 3–4 days. Use wax paper between layers.
• Refrigerator: will keep 7–10 days in an airtight container; allow to come to room temperature before serving for best texture.
• Freezing: baked cookies freeze well for up to 3 months; freeze in a single layer on a tray, then transfer to a freezer bag. Unbaked dough balls can be frozen on a tray then bagged for up to 3 months — bake from frozen, add 1–2 minutes to bake time.
• Reheating: warm a single cookie for 6–8 seconds in the microwave to soften the chocolate, or 3–4 minutes at 300°F (150°C) in the oven for a small batch to refresh chewiness.

Recipe Variations

• Nut-free version: swap peanut butter for sunbutter or soy nut butter, and use dairy-free chocolate kisses for allergy-safe treats.
• Dairy-free: choose dairy-free chocolate and confirm your gluten-free flour is dairy-free; cookies remain chewy and rich.
• Less-sweet: use dark chocolate (60–70%) instead of milk or kisses, and reduce rolling sugar to 1/4 cup.
• Extra fudgy center: press a small spoonful of soft ganache or mini peanut butter cup into the center after baking for a decadent twist.

Nutritional Highlights

• Peanut butter adds plant-based protein and healthy fats, making these cookies a more satisfying treat.
• They are gluten-free when using certified gluten-free flour; check labels to avoid cross-contamination.
• Allergen note: contains peanuts and egg (can be adapted for nut-free and egg-free with substitutions), and chocolate may contain dairy — label-check for allergies. Moderate portioning (1–2 cookies) helps control sugar and calorie intake.

Troubleshooting Common Issues

• Cookies spread too much: chill dough 20–30 minutes, reduce oven temp by 10°F if your oven runs hot, or ensure your baking soda is fresh.
• Cookies are dry or crumbly: don’t overbake and confirm your gluten-free flour blend contains binding agents; add 1 extra tablespoon of peanut butter or 1–2 teaspoons milk (dairy or non-dairy) to moisten dough.
• Chocolate doesn’t stick or slips off: press the chocolate into the cookie immediately when it comes out of the oven; if cookies have cooled, briefly microwave the top of each cookie for 2–3 seconds before pressing.

Frequently Asked Questions

Q: Can I make the dough ahead and bake later?
A: Yes — refrigerate shaped dough for up to 48 hours before baking. For longer storage, freeze dough balls on a tray, then bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Q: Will these cookies work with alternative sweeteners?
A: You can substitute coconut sugar 1:1 for granulated sugar for a more caramel note, but texture may be slightly denser. Avoid liquid sweeteners without adjusting dry ingredients, as they change dough hydration.

Q: Do I need to use xanthan gum in the gluten-free flour?
A: Use a cup-for-cup blend that already contains xanthan gum for best texture. If your blend lacks it, add about 1/4 tsp per cup of flour to improve chew and reduce crumbliness.

Q: How do I make these peanut butter blossoms nut-free?
A: Replace peanut butter with sunflower seed butter (sunbutter) and choose allergy-friendly chocolate. Note that sunflower butter is slightly runnier, so chill the dough a bit longer before rolling.

Conclusion

For alternate takes and tested recipes, see this Soft & Chewy version: Gluten Free Peanut Butter Blossoms – Soft & Chewy.
If you want another tried method with helpful notes, check this tried-and-true recipe: Gluten-Free Peanut Butter Blossoms (Tried-and-True Recipe).
For budget-friendly steps and helpful photos, this guide is useful: Unbeatable Gluten Free Peanut Butter Blossom Cookies.
If you prefer an official-style version from a chocolate brand, see Hershey’s take here: Gluten-Free Peanut Butter Blossoms | Hersheyland.
For another tested gluten-free palate-friendly recipe, visit: Gluten-Free Peanut Butter Blossoms Cookie Recipe | GFP.

Print