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+ servings
Peanut butter blossoms on a wire rack.
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Gluten Free Peanut Butter Blossoms

Gluten-Free 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!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 22 cookies
Calories 197kcal
Author Tessa

Ingredients

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.
To store: Wait until the cookie cools before transferring to a storage container. Once cool, store in an airtight container at room temperature for 3-4 days. 
 

Nutrition

Serving: 1cookie | Calories: 197kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 52mg | Potassium: 50mg | Fiber: 2g | Sugar: 12g | Calcium: 54mg | Iron: 1mg