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
Ingredients
- 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
Instructions
- 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.
Notes
- 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!