Gluten-Free Peanut Butter Blossoms Cookies are made with almond flour, natural peanut butter, maple syrup, and dairy-free chocolate. A healthier version of the classic cookie. Dairy-free and vegan too!
Traditional peanut butter blossoms cookies (or peanut butter kiss cookies) are simple cookies rolled in sugar with chocolate Hershey's Kisses in the center (just like these chocolate blossoms!). When it comes to a dairy-free option, there are not yet vegan chocolate kisses on the market.
This gluten-free peanut butter blossoms cookies recipe is not only dairy-free but gluten-free and egg-free as well. But no one needs to know!
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Why you'll love this recipe
- Simple ingredients
- Classic Christmas cookie recipe
- Delicious gluten-free version
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete list of ingredients and detailed instructions in the recipe card below.
Creamy peanut butter - This recipe uses all-natural peanut butter which does not have added sugars or oils. For some natural peanut butter favorites, check out this peanut butter review.
Maple syrup - Classic blossom recipes use brown sugar. Maple syrup is an unrefined gluten-free sweetener alternative and adds a great caramel flavor.
Almond flour - Replaces the need for wheat flour. It creates a delicious, buttery crumb and is a great staple for a gluten-free pantry! I often use Bob's Red Mill brand.
Organic cane sugar - To ensure these gluten-free peanut butter cookies are vegan-friendly, opt for organic cane sugar. It is also a less refined option to white sugar!
Chocolate chips - Keep things dairy-free and vegan by choosing dairy-free chocolate chips. EnjoyLife brand offers gluten-free and vegan chocolate chips. If you want a dark chocolate center, choose dark chocolate chips.
Coconut oil - Just a little bit of coconut oil goes a long way in creating our chocolate cookie centers.
How to make peanut butter blossoms
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 1: In a large bowl, combine peanut butter, maple syrup, and vanilla extract. Whisk to combine. Add almond flour and salt to the wet ingredients and stir until dough forms.
Step 2: Using a tablespoon or small cookie scoop, scoop the peanut butter cookie dough and roll it into a smooth ball. If your dough seems too dry, add a couple of tablespoons of peanut butter at a time to moisten. Place cane sugar on a plate and roll cookies in it to coat.
Step 3: Place cookie dough balls onto the prepared baking sheet in even rows. Use your index finger (or the back of a ¼ teaspoon) to make an indentation in the center of the cookie dough ball.
Step 4: Bake cookies for 11-13 minutes. Transfer the baked gluten-free cookies to a cooling rack and allow them to cool completely.
Step 5: Once baked, add the chocolate chips and coconut oil to a small microwave-safe bowl. Cook for 30-second increments, stirring after each, until chips are mostly melted. Stir until smooth.
Step 6: Transfer melted chocolate to a ziplock bag or piping bag. Snip the corner off the ziplock bag to create a tiny hole. Pipe chocolate into the center of each cookie.
Expert tips
- Don't prepare the melted chocolate until right before you are ready to fill the cookies.
- Making an indentation in the cookie dough before baking and then gently doing so right after baking, will give you a slightly bigger indentation for the filling.
FAQs
This cookie recipe is best frozen before baking. Prepare the cookies as instructed up to making an indentation then place them on a lined baking sheet. Place baking sheet in a freezer until dough is solid. Then transfer the frozen dough to a freezer-safe container or freezer bag. When ready to bake, allow cookie dough to come to room temperature, then roll in sugar, make your indentation, and bake!
This healthier blossoms recipe uses creamy all-natural peanut butter. Crunchy peanut butter won't work well as it will cause crumbling.
Wait until the cookies cool completely before transferring to a storage container. Once cool, store in an airtight container at room temperature for 3-4 days.
More recipes with peanut butter
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten Free Peanut Butter Blossoms
Ingredients
- ½ cup natural peanut butter well stirred
- ½ cup (112ml) maple syrup, room temperature
- 1 teaspoon pure vanilla extract
- 3 cups (279g) almond flour
- ¼ teaspoon salt
- ⅓ cup (72g) organic cnae sugar for rolling
- 1 cup (185g) dairy-free chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine peanut butter, maple syrup, and vanilla extract. Whisk to combine. Add almond flour and salt. Stir with a rubber spatula until dough forms. Squeezing the dough with your hands will help to integrate it.
- Using a tablespoon or small cookie scoop, scoop dough and roll it into a smooth ball. If your dough seems too dry, add a couple tablespoons of peanut butter at a time to moisten.
- Place cane sugar on a plate and roll cookie dough balls in it to coat.
- Place coated cookie dough balls onto the prepared baking sheet in even rows. Use your index finger (or the back of a ¼ teaspoon) and press halfway down to make an indentation in the center of the cookie dough ball.
- Bake for 11-13 minutes. Cookies should just be turning a light golden brown. With a spatula, transfer the baked cookies to a cooling rack and allow them to cool completely.
- Once baked, add the chocolate chips and coconut oil to a small microwave-safe bowl. Cook for 30-second increments, stirring after each, until chips are mostly melted. Stir until smooth.
- Transfer melted chocolate to a ziplock bag or piping bag. Snip the corner off the ziplock bag to create a tiny hole. Pipe chocolate into the center of each cookie.
- Allow chocolate to set before serving or transferring to a storage container.
Notes
- Don't prepare the melted chocolate until right before you are ready to fill the cookies.
- Making an indentation in the cookie dough before baking and then gently do so right after baking, will give you a slightly bigger indentation for the filling.
Sarah
Yum! These cookies are so delicious and addictive! They were a big hit in my home.