These Gluten-Free Peanut Butter Blossoms are made with all butter and no shortening for the best flavor. They require no chill time and were tested with several gluten-free flour blends, so you can trust this recipe will turn out perfectly every time! They're a holiday tradition everyone loves!
Katie's Recipe Notes
Peanut butter blossoms have been a staple on our Christmas cookie trays for as long as I can remember. There is just something about gluten-free peanut butter cookies with chocolate that's hard to resist!
These cookies are simple to make and kids love pressing the Hershey's kiss on top of the warm cookies. The soft cookie cracks just slightly to make the perfect blossom shape.
I created this recipe without shortening because I know a lot of people are avoiding this ingredient or have trouble finding it. Not to mention the butter tastes much better anyway! My classic gluten-free peanut butter cookies are shortening free as well.
For fun, I made a completely flourless peanut butter blossom recipe, too. They're naturally gluten-free and perfect to make if you don't have any gluten-free flour on hand.
Ingredients
- Gluten-Free Flour Blend:
This recipe has been tested with King Arthur Measure for Measure, Cup4Cup, Namaste Perfect Blend, and Pamela's Artisan Blend. You can also use my Cup4Cup copycat blend or my Bob's Red Mill copycat blend. - Peanut Butter: Use a smooth, creamy peanut butter like Jif or Skippy for the best results.
- Hershey's Kisses: Regular milk chocolate Kisses are labeled gluten-free. Always check labels if using another variety.
- Butter: To make these cookies dairy-free, use your favorite butter substitute, such as margarine or Earth Balance sticks.
Peanut Butter Cup Variation
You can also make these cookies with Reese's miniature peanut butter cups. Follow the recipe as directed but instead of baking the cookies on a cookie sheet, place each ball of cookie dough in mini muffin pan. Then bake as directed. As soon as you pull the cookies out of the oven, press an unwrapped mini peanut butter cup into the center of each cookie.
How to Make This Gluten-Free Peanut Butter Blossom Recipe
- Make the dough: Whisk the dry ingredients in a small bowl. In a large bowl, cream the butter, peanut butter, and sugars until fluffy. Mix in the egg and vanilla, then add the dry ingredients until combined.
- Shape the cookies: Scoop 1 tablespoon of dough, roll into a ball, and coat in granulated sugar. Place on prepared baking sheets.
- Bake and add Kisses: Bake until lightly golden. Immediately press a Hershey's Kiss into the center of each warm cookie.
- Cool: Let cookies cool completely so the chocolate can set before storing.
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How do I store these cookies?
Let cookies cool completely and allow the chocolate to set before stacking. Store in an airtight container at room temperature for up to 3 days.
Can I freeze peanut butter blossoms?
Yes! Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw overnight at room temperature.
Can I make the dough ahead of time?
Definitely. Cover and refrigerate the dough for 1-2 days before baking, or bake and freeze the cookies to prep ahead for holiday trays.
Top Recipe Tips
Let the cookies cool on the cookie sheet for at least five minutes before transferring to a wire rack. This allows time for the cookie to set so it doesn't break.
For a festive look, roll cookies in colored sugar or sprinkles.
Gluten-Free Holiday Cookie Recipes
See my Gluten-Free Christmas Cookie Roundup or browse the full Gluten-Free Cookie Collection for more recipes.
Recipe FAQs
This recipe does not require you to chill the dough. The cookies do not spread and can be baked right away. That said, you chill the dough if you'd like to.
These cookies do not spread as much as regular peanut butter cookies do. That's because they have a bit more flour, which helps them keep their shape.
You can, but since they are designed to hold their shape a bit more, they are a bit more dense than my gluten-free peanut butter cookie recipe, which is designed to be a bit chewier.
Crunchy peanut butter hasn't been tested here, but it should work if it's close in texture to creamy. Other nut or seed butters can work too, as long as they're smooth and not overly oily.
I recommend sticking with creamy peanut butter brands like Jif or Skippy. Natural peanut butters can cause the cookies to spread or turn greasy.
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Recipe
Gluten-Free Peanut Butter Blossoms (No Shortening)
Ingredients
- ½ cup butter (softened)
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus more for rolling cookies)
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cup Gluten-Free Flour Blend with xanthan gum (King Arthur Measure for Measure, Cup4Cup, Pamela's Artisan Blend, or Namaste Perfect Blend.)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 42 Hershey's Milk Chocolate Kisses (1 package)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. Unwrap the chocolate kisses.
- In a small bowl, whisk together the flour, baking soda, and salt and set aside.
- In a separate large mixing bowl, cream together the butter, peanut butter, and both sugars until well combined and fluffy.
- Add in the egg and vanilla and mix well to combine.
- Add the dry ingredients to the peanut butter mixture and blend until well combined.
- Roll 1 tablespoon sized portions of dough into a balls. Then roll the balls in granulated sugar.
- Place the cookie dough balls 2-inches apart on the baking sheet. Bake at 375°F for 8-10 minutes. The cookies will be slightly cracked and lightly golden brown on the bottoms when done.
- Remove the cookies from the oven and immediately press one Hershey's Kiss into the center of each cookie. Allow the cookies cool on the baking sheet for five minutes before removing to a wire cooling rack to cool completely. Allow the chocolate to fully set up again before storing or stacking.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Sawyer Rose says
Can you make a recipe like this but instead of gluten-free flour do you like almond or nut flours.
Katie Olesen says
No, unfortunately that will not work as a 1:1 swap. I would recommend searching for a recipe that was created for those flours.
Courtney Anderson says
These cookies turned out perfect! You can’t even tell they are gluten free!! I used Bob’s Red Mill 1-1!
Jane Martorana says
Can you use Pamela’s baking and pancake mix for the flour?
Linda says
Can you substitute butter for the shortening?
Katie Olesen says
Yes, you can.
Sarah Woodward-Jones says
Thank you for your recipe! They came out delicious!
Milk is missing from the ingredient list, so I guessed on the amount and tasted the dough. Still came out great, but how much milk are you supposed to use?
These are delicious and do not taste gluten free! I'm positive that these will be a family favorite for years to come!
Katie Olesen says
I'm glad you enjoyed the recipe! The milk should be 2 tablespoons. Thank you so much for pointing that out!
Sarah Woodward-Jones says
Thank you! That was about my guess 🙂
Delicious and wonderful! Can't wait to try your other recipes.
Catherine says
Still was confused about milk — had to go to comments for help. Maybe edit the post and add milk so no one else is confused. 🙂 can’t wait to see how they turn out! Thanks for the recipe!
Catherine says
Just realized it is written! I must have overlooked it. Never mind! Lol
Kathy says
They look delicious! Can’t wait to try them!
Kathy says
They look delicious!