You can make flourless peanut butter blossoms, that's right, without any flour at all! These chewy cookies are so easy to make with only a handful of ingredients. Everyone loves this classic Holiday cookie with a Hershey's Kiss on top. Since it's flourless, this recipe is gluten-free and grain-free. It's also dairy-free!
This cookie is the party trick of cookies and it honestly blows my mind. The fact that you can make a flourless peanut butter blossom is so cool! It kind of makes me wonder what the flour was ever doing there in the first place! No one will ever notice these classic cookies are gluten-free and you can impress your family and friends when you tell them they are completely flourless!
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While you can make gluten-free peanut butter blossoms with gluten-free flour, I really like this new version. These cookies completely remove the variance between gluten-free flours. Also, there's no fear of grittiness or a weird aftertaste.
These cookies turn out just as chewy and delicious as any other PB blossom I've ever made, gluten-free or not! Also, they truly are one of the easiest cookies you'll ever make, perfect for kid helpers or beginner bakers!
Ingredients
These tasty flourless cookies are made with 8 simple ingredients:
- Peanut butter: I used regular creamy peanut butter. I haven't tried this recipe with natural peanut butter or other nut butters. I do think other creamy nut butters would work as long as they are similar in texture to regular peanut butter.
- Sugar, brown sugar, egg, vanilla, baking soda, and salt: You can substitute a flax egg if needed.
- Hershey's Kisses: You know what I love about Hershey's kisses? Hershey's kisses are gluten-free and they are also one of the few candy companies that actually put a gluten-free label on the back of the bag!
How to Make Flourless PB Blossoms
Check out how easy it is to make this ingenious recipe...
Simply, blend the cookie ingredients together until well mixed. Scoop out 1 tablespoon of dough.
Roll the cookie dough into a ball. Then, roll the ball in granulated sugar.
Pro-tip! When rolling the dough into balls, sometimes the dough will want to crumble apart. If that happens, squeeze it together and continue to roll it gently between your hands.
Next, space the cookies out on a cookie sheet and pop them in the oven. Unwrap the Hershey's Kiss candies while the cookies bake.
As soon as the cookies come out of the oven, press a Hershey's Kiss on top.
You'll see that the cookies look cracked on top when they come out of the oven, that is normal and what creates that classic peanut butter blossom look!
Peanut Butter Cup Variation
Instead of Hershey's Kisses, you can make these cookies with Mini-Reese's Peanut Butter Cups! To do this:
- Line a mini-muffin pan with paper liners.
- Place a ball of cookie dough in each cup.
- Bake for 12 minutes.
- Press one Mini-Peanut Butter Cup in each cookie as soon as it comes out of the oven.
Storage
You can store these cookies at room temperature for a few days, if they even last that long! You can also bake them ahead of the holidays and freeze them tightly wrapped. Pull them out of the freezer as needed to thaw several hours or overnight on a covered cookie tray.
To stack cookies, allow them to cool completely and for the chocolate to harden back up beforehand. This will take several hours.
There you have it, a funky little flourless cookie that is sure to impress! Be sure to add this cookie to your holiday baking list! If you're looking for some more holiday cookies, be sure to check out my gluten-free sugar cookie recipe and also these gluten-free jam-filled thumbprints! Let me know in the comments what you think and leave a star-rating below!
Recipe
Flourless Peanut Butter Blossoms
Ingredients
- 1 cup creamy peanut butter, regular not natural
- ½ cup granulated sugar, plus ¼ cup for rolling
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 28 Hershey's Kisses, or 28 Reese's Miniature Peanut Butter Cups (See variation in notes below.)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment or use a non-stick cookie sheet.
- Blend together all of the ingredients, except for the Hershey's Kisses, until well combined. You can use a mixer or do this by hand.
- Roll 1 tablespoon of dough into a ball. Roll each ball in granulated sugar. Place on cookie sheet. (For Peanut Butter Cup Variation, See Notes below.)
- Bake at 350°F for 10-11 minutes. The cookies will crack on top and be lightly brown.
- Meanwhile, unwrap the Hershey's Kisses.
- Remove the cookies from the oven and immediately press a Hershey's Kiss on top. Allow cookies to cool on the cookie sheet.
Notes
- The dough balls sometimes want to crumble apart a bit when rolling. Just squeeze the dough together and gently roll it between your hands to form a ball.
- Cool on cookie sheets, cookies are more fragile when warm.
- Store at room temperature for up to 3 days or freeze, tightly wrapped.
Mini-Peanut Butter Cup Version:
- Line a mini-muffin pan with paper liners.
- Place a ball of cookie dough in each cup.
- Bake for 12 minutes.
- Press one Reese's Miniature Peanut Butter Cup in each cookie as soon as it comes out of the oven.
- Cool in pan.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Tori says
I made these and was very hesitant because I wasn't sure if they would hold together without flour. I was attending a cookie exchange at church and we have some gluten free ladies so I thought I'd give it a try. I was amazed! They were DELICIOUS!! I will never make these any other way. Thank you so much for this recipe!!
Lisa says
Delicious and easy! Better than our regular recipe. You would never know they are flourless.
Katie | Wheat by the Wayside says
Thanks for the feedback, Lisa! So happy you enjoyed the recipe!
PBDB says
I made this recipe exactly as written, and the end result was not at all what was expected. I've been making traditional blossoms for decades, so making them without flour was a risk to me but here I was without flour and with a craving! First, these did not roll. Not at all. They mix was so incredibly wet and sticky, rolling was impossible. Instead, I had to scoop and drop into the sugar and roll that way into a cohesive ball. I also somehow only ended up with 16 cookies, almost half what the recipe quoted. That was with precise measurements. These cookies spread so much. I used a 13x9 cookie sheet, only put 6 cookies on it at a time, and you could barely see the pan in the end for how much they spread. 1/4 inch thick at absolute best. This didn't surprise me given I couldn't actually handle the dough. Now they are tasty, but with a combined 1c sugar and 1c PB how can they not taste good? In the end, I will not make this recipe again.
Katie Olesen says
Sorry you had trouble with the recipe. It definitely sounds like your measurements or something else was off because that is not the texture the dough should be. You can see in my step by step photos the dough is not wet and sticky. Did you happen to use natural peanut butter?
Kathy says
These are so good and easy and I always have the ingredients on hand. Thanks for posting.