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.
Chocolate and peanut butter are 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.
Here, I adapted the classic recipe for peanut butter blossoms to be gluten-free and, spoiler, they're still deliciously irresistible. Smooth peanut butter, just enough sugar, and oat flour make these the best 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.
Make sure to try my flourless peanut butter cookies, oat flour peanut butter cookies, and gluten free peanut butter chocolate chip cookies if you love peanut butter!
Jump to:
I Love These Cookies!
Peanut butter blossoms have become a classic holiday cookie with good reason! You couldn't call them fancy, but they are always well-received and go faster than anything. This gluten-free version is:
- So easy. Simple ingredients, a quick method, and you'll be on your way to cookie happiness.
- Just like the original. Everything you love about traditional peanut butter blossoms is included here.
- Naturally gluten-free. No worries about gluten here, you'll be happy to use oat flour or 1:1 baking flour to create cookie perfection.
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 - A large or extra-large egg works.
- Milk - Whole milk or 2% milk is fine. The milk works to hydrate the gluten-free dough a bit.
- Oat flour - I used gluten free oat flour here, but if you can't eat oats, try brown rice flour or an oat-free 1:1 baking blend.
- Leavening agents - Baking soda and baking powder.
- Salt - I used fine sea salt, and table salt also works.
- Hershey's kisses
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:
- 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.
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
- Oat Flour Sugar Cookies
- Gluten-Free Chewy Molasses Cookies
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Gluten-Free Shortbread Cookies
Happy baking! If you make these gluten free peanut butter blossoms, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Peanut Butter Blossoms
Ingredients
- 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 large egg
- 1 tablespoon milk
- 1 ¾ cups oat flour (210 grams)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- About 36 Hershey's kisses candies , unwrapped
Instructions
- In a large bowl, beat ½ cup granulated sugar, ½ cup packed light or dark brown sugar, ½ cup creamy peanut butter, ½ cup unsalted butter, 1 large egg and 1 tablespoon milk using an electric hand or stand mixer on medium speed until well blended. Stir in 1 ¾ cups oat flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon fine 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.
Notes
- 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.
Jennifer says
I really liked them. The cookie part is fantastic. They are a bit on the sweet side for me and I didn’t even roll them in sugar. I am still experimenting but I’d love to reduce the sweetness somehow. Great recipe though. They do get rather thin so don’t expect the old fashioned puffy ones that you get with regular flour. However all in all fabulous.