Gluten-free peanut butter blossoms are made with just seven ingredients in one bowl and can be ready in about 20 minutes. Dress them up with holiday-shaped chocolate candies you make yourself, or use frozen chocolate kisses or mini peanut butter cups. These chewy, chocolate-centered cookies are perfect for holiday cookie trays and for sharing with friends who need gluten-free treats.
These blossoms are inspired by classic peanut butter blossom cookies but use a simple flourless base so they are naturally gluten-free. The dough comes together in one bowl: peanut butter, sugar, egg, vanilla and a pinch of salt, with optional mini chocolate chips folded in for extra chocolate pockets throughout each cookie. The final step is pressing a frozen chocolate into the center of each warm cookie so the chocolate stays intact and creates that signature blossom look.
Gluten-Free Peanut Butter Blossoms: Substitutions
- Creamy peanut butter: Use crunchy peanut butter or sunflower butter if desired. Almond butter changes the flavor significantly and is not recommended for this particular cookie. For a paleo or vegan alternative, look for specialized nut-butter blossom recipes.
- Sugar: Granulated sugar works best, but organic cane sugar or light brown sugar can be used if you prefer a slightly deeper flavor.
- Mini chocolate chips: These are optional but add little pockets of chocolate throughout every bite. Omit them if you want a purer peanut-butter-forward cookie.
- Chocolate candies: You can use frozen Hershey-style kisses, small peanut butter cups, or homemade shaped chocolates that are frozen before pressing into the cookies.
How to Make Gluten-Free Peanut Butter Blossoms
These cookies are made in one bowl and are forgiving for bakers of all levels. Follow the tips below for best results:
Freeze the chocolates first
Whether you use store-bought kisses or homemade molded chocolates, place them unwrapped on a plate or in a container and freeze for at least 1 hour. Frozen candies will hold their shape when pressed into the warm cookie centers.
Mix the dough
In a large bowl, combine 1 cup creamy peanut butter and 1/2 cup granulated sugar until smooth. Add 1 egg, 1 teaspoon pure vanilla extract and 1/4 teaspoon sea salt; stir until the dough comes together. Fold in 1/2 cup mini chocolate chips if using.
Shape and bake
Portion the dough into 2-tablespoon balls (or use a small cookie scoop) and place them about 1 inch apart on a baking sheet lined with parchment. Important: these cookies do not spread much, so they will retain the shape you form.
Bake at 350°F (175°C) for 8–10 minutes, or until the bottoms are just barely browned and the tops look set. Immediately remove the pan from the oven, take the chocolates from the freezer, and gently press one frozen chocolate into the center of each cookie.
Allow cookies to cool on the pan for about 5 minutes, then transfer carefully to a wire rack to cool completely. If you use larger shaped chocolates that are prone to melting, briefly chill the finished tray (in the freezer or outdoors on a cold day) to help the shapes set without softening.
Making Chocolate Shapes
To make your own candy shapes: melt 1/2 cup semi-sweet chocolate chips with 1 tablespoon creamy peanut butter in a microwave-safe bowl, stirring until smooth. Pour into silicone molds placed on a tray, then freeze for at least 1 hour or until solid. Remove from the molds and keep the shapes frozen until you’re ready to press them into the warm cookies.
Serve
Serve gluten-free peanut butter blossoms once they have cooled completely. They make a festive addition to holiday cookie trays and pair well with other gluten-free cookie varieties.
Store & Freeze
Store cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Thaw frozen cookies at room temperature before serving.
Recipe: Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt (increase to 1/2 teaspoon if using unsalted peanut butter)
- 1/2 cup mini chocolate chips (optional)
- 12 chocolate kisses or frozen shaped chocolates (frozen before pressing)
Recipe: Instructions
- Place unwrapped chocolate candies or kisses in the freezer at least 1 hour before making the cookies.
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the peanut butter and granulated sugar until smooth.
- Add the egg, vanilla and salt; stir until combined.
- Fold in mini chocolate chips if using.
- Roll 2-tablespoon portions of dough into balls and place on a parchment-lined baking sheet about 1 inch apart.
- Bake 8–10 minutes, until bottoms are just barely browned and tops appear set.
- Remove the pan from the oven, press a frozen chocolate into the center of each cookie, and let the cookies cool on the pan for 5 minutes.
- Transfer to a wire rack to cool completely. If shaped chocolates start to soften, chill the tray briefly to set them.
Notes & Tips
If you use unsalted peanut butter, consider increasing the salt to 1/2 teaspoon. These cookies hold their shape and do not spread much, so shape them as you want the finished cookie to look. Mini chocolate chips add texture and pockets of melted chocolate; omit them for a simpler two-ingredient style cookie.
Nutrition & Servings
Yield: about 12 cookies. Approximate nutrition per cookie: 213 calories, 18.5 g carbohydrates, 7.2 g protein, 14.2 g fat, 2.5 g fiber, 14.3 g sugar. Nutrition information is an approximation and may vary based on specific ingredients used.
Frequently Asked Questions
- Are Hershey-style kisses gluten-free?
- Many plain solid chocolate kisses are gluten-free, but always check packaging for allergen statements to be certain.
- Can I double the recipe?
- Yes. Double or triple the ingredient amounts to make a larger batch; bake on multiple trays as needed.
- Are peanut butter cups gluten-free?
- Some brands of peanut butter cups are gluten-free, while others include cross-contaminating ingredients or seasonal shapes that contain gluten. Always read the label for the most accurate information.
- Can I freeze these cookies?
- Yes. Freeze in an airtight container for up to two months. Thaw before serving.
