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.
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.
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.
- 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
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 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.
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.
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
Gluten Free Peanut Butter Blossoms
- 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.