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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 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course cookies, Dessert
Cuisine American
Servings 36 cookies
Calories 91 kcal

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 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

Instructions
 

  • 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.

Nutrition

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!