Gluten Free Peanut Butter Blossoms

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Introducing Gluten-Free Peanut Butter Blossoms – these delightful cookies are a breeze to make and packed with wholesome ingredients. They’re soft, chewy, and topped with a delicious dark chocolate Hershey’s Kiss!

Why You’ll Love This Recipe:

  • Gluten-Free Peanut Butter Blossoms can be whipped up in under 30 minutes.
  • These cookies boast a soft, chewy texture and are bursting with peanut butter goodness.
  • Topped with a decadent dark chocolate Hershey’s kiss for the ultimate treat.
  • Made with almond flour, they’re perfect for those with gluten intolerance.
  • This recipe is gluten-free, grain-free, and can easily be made dairy-free and vegan with a simple swap of chocolate.
  • They’re perfectly bite-sized for any occasion, whether it’s a holiday gathering or a casual get-together.
  • You won’t even realize they’re gluten-free because they taste so delicious!
  • Plus, they’re refined sugar-free and secretly healthy!

Helpful Tips and Tricks:

  • Opt for all-natural, runny peanut butter, and avoid varieties containing palm oil, as it can affect the cookie’s texture.
  • For evenly sized cookies, use a single cookie scoop.
  • When pressing in the Hershey’s kiss, do so gently but firmly. Don’t worry if the edges crack a bit—it adds character!

Frequently Asked Questions:

  • Can I use a different type of flour instead of almond flour?
    This recipe hasn’t been tested with other flour substitutes, so it’s best to stick with almond flour.
  • Can I make this recipe vegan or dairy-free?
    Absolutely! Swap the Hershey’s Kiss for a vegan alternative to make this recipe vegan-friendly.
  • Can I use a different sweetener instead of maple syrup?
    It’s recommended to stick to a liquid sweetener like maple syrup, as granulated sugars may alter the cookie’s texture.

Gluten Free Peanut Butter Blossoms

Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Dessert
Servings 28 cookies


  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1/2 cup runny peanut butter
  • 2 1/4 cups almond flour
  • 1/4 tsp salt omit if using salted peanut butter
  • Dark or milk chocolate Hershey’s Kisses for topping


  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, mix together the maple syrup, vanilla extract, runny peanut butter, and melted coconut oil until smooth.
  • Add the almond flour and salt (if using) to the mixture and combine until a dough forms.
  • Using a single cookie scoop, portion out the dough and roll it between your palms.
  • Place the dough balls on the baking sheet and gently flatten them with your palm.
  • Bake the cookies for 13 minutes.
  • Once baked, remove them from the oven and gently press a chocolate kiss into the center of each cookie.
  • Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature and enjoy within 3-4 days.


  • Opt for all-natural runny peanut butter for best results.
  • Use a single cookie scoop for evenly sized cookies.
  • Gently but firmly press in the Hershey’s kiss; cracking around the edges is okay!

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