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Gluten Free Peanut Butter Blossoms

This gluten free peanut butter blossoms recipe makes cookies that are the perfect mix of sweet milk chocolate and creamy nut butter. Add these super yummy, peanut buttery morsels to your holiday cookie plate, or serve them all year round! They’re so easy to make and bake up perfectly every time.

A plate of gluten free peanut butter blossoms on a holiday scene table.

Why You’ll Love These Gluten Free Peanut Butter Blossoms

Chocolate and peanut butter is some kind of holy combination and when you make tender, peanut butter cookies and place a milk chocolate Hershey’s kiss in their center the second they come out of the oven, well, you’ve got something close to heavenly.

Peanut butter blossoms have become a classic holiday cookie maybe because of this beautiful pairing. You couldn’t call them fancy, but they are always well received and go faster than anything. I’ve adapted the straightforward recipe for peanut butter blossoms to be gluten-free and, spoiler, they’re still straightforward and so simple to make. Smooth peanut butter, just enough sugar, and oat flour make these the sweetest, softest, most irresistible gluten free peanut butter blossoms around. Dress them up with seasonal sprinkles or stick to the recipe as written – either way, you’re going to love them.

Ingredients for peanut butter blossoms are shown portioned out: oat flour, kisses, brown sugar, granulated sugar, baking powder and baking soda, egg, butter, peanut butter, milk.

What You’ll Need

Here’s a quick overview of the ingredients in this gluten free peanut butter blossoms recipe. The full ingredient amounts and detailed instructions will be in the recipe card lower down.

  • Granulated sugar
  • Brown sugar – You can use light or dark brown sugar.
  • Peanut butter – I use creamy peanut butter – see some variation suggestions below.
  • Butter – Use unsalted butter.
  • Egg
  • Milk – Whole milk or 2% milk is fine – it works to hydrate the gluten-free dough a bit.
  • Oat flour – Whole grain oat flour is a wonderful gluten-free baking flour.
  • Leavening agents – Baking soda and baking powder.
  • Salt – I use fine grain sea salt in all of my recipes.
  • Hershey’s kisses
A side view of a plate of Hershey's kisses-topped gluten free peanut butter blossoms.

How to Make Gluten Free Peanut Butter Blossoms

  • Make dough: Using a mixer, cream the sugars with the butter and peanut butter. Add the remaining ingredients and mix until a smooth dough forms.
  • Rest: Let the dough rest in the fridge for 20 minutes, or up to 24 hours.
  • Bake: Roll the dough into 1-inch balls and bake the cookies at 375°F until set.
  • Add chocolate: Immediately after the cookies come out of the oven, press 1 kiss in the center of each and let cool completely.
A plate of gluten free peanut butter blossoms site on a fireplace above a wood floor showing a white wool rug.

A Little Tip

The longer the dough rests in the fridge, the better the cookies will hold their shape during baking. So if you can, store your dough up to 24 hours before baking off the blossoms.

A plate of gluten free peanut butter blossoms on a white cozy rug,

Substitutions and Variation Suggestions

These are classic peanut butter blossoms, and as such, you may not want to mess with a good thing! But if you’re like me, you probably enjoy experimenting a bit. Here are a few variation suggestions to get you started:

  • Oat flour substitute – You can substitute a 1:1 gluten-free all-purpose flour mix for the oat flour (substitute 1 ½ cups of flour) or try sorghum flour by weight.
  • Make them non-gluten-free – Substitute 1 ½ cups of all-purpose flour for the oat flour and omit the milk if you wish to make these cookies non-gluten-free.
  • Go dairy-free – Swap the butter for coconut oil or your favorite non-dairy butter and skip the milk or use a plant-based milk.
  • Try almond butter – If you want a slightly different flavor, swap almond butter for the peanut butter.
  • Use crunchy peanut butter – I love using smooth peanut butter in these peanut butter blossoms! However, for textural contrast, you can substitute crunchy peanut butter.
  • Add more salt – These cookies are lightly salted, however, if you like more salt (like me!) you can adjust the amount of salt in the dough for more of a flavor contrast.
  • Decorate! To make these gluten free peanut butter blossoms even more holiday-festive, decorate them with sprinkles or colored decorating sugar before you pop them in the oven.
Gluten free peanut butter cookies on a fireplace.

How to Store

Keep gluten free peanut butter blossoms in an airtight container on the counter for up to 5 days. You can also place the cookies in a freezer-safe container or sealable, freezer-safe bag and store them in the freezer for up to 3 months. Thaw the cookies in the fridge before eating.

More Gluten-Free Cookie Recipes

A side view of a plate of Hershey's kisses-topped gluten free peanut butter blossoms.

Gluten Free Peanut Butter Blossoms

Nicole Spiridakis
Easy gluten free peanut butter blossoms are the perfect holiday cookie, or enjoy them all throughout the year!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course cookies, Dessert
Cuisine American
Servings 36 cookies
Calories 91 kcal


  • ½ cup granulated sugar, plus more to roll the cookies
  • ½ cup packed light or dark brown sugar
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter softened to room temperature
  • 1 egg
  • 1 tablespoon milk
  • 1 ¾ cups oat flour , 210 grams
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • About 36 Hershey's kisses candies , unwrapped


  • In a large bowl, beat ½ cup granulated sugar, brown sugar, peanut butter, butter, and egg using an electric hand or stand mixer on medium speed until well blended. Stir in oat flour, baking soda, baking powder, and salt until a smooth dough forms.
  • Let the dough rest in the fridge for 20 minutes, or up to 24 hours.
  • When ready to bake the cookies, heat the oven to 375°F and line baking sheets with parchment paper. Shape the dough into 1-inch balls; roll in additional granulated sugar and place them on the baking sheets about 2 inches apart.
  • Bake the cookies for 8 to 10 minutes or until the edges are a light golden brown. Remove the cookies from the oven and immediately press 1 kiss in the center of each cookie. Then place the cookies on a wire rack to cool and set.


Calories: 91kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 67mgPotassium: 49mgFiber: 1gSugar: 6gVitamin A: 85IUCalcium: 12mgIron: 0.4mg
Did you make this recipe?Let me know in the comments how it went!

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