I’m writing this post to you from my kitchen in between braising beef and sipping cab whilst listening to Mannheim Steamroller blaring over the speakers (Ben and the kids are out sledding. BLESS.) Does it GET more snowy-December-weekend then this?!
It does if you’ve also got Christmas cookies cooling on the counter! Babes (sorry, that’s the red wine talking,) if you’ve got a little more holiday baking left in you, I can’t recommend these Gluten Free Peanut Butter Blossoms enough!
One bite of these Hershey kiss-studded Christmas cookies and I’m instantly transported the holidays as a child. Peanut Butter Kiss Cookies were a staple on my Aunt’s Christmas cookie trays each year, and these taste just like hers – with one important change: they’re gluten free!
Luckily the recipe we enjoyed so many years ago can be easily adapted by swapping regular all-purpose flour for GLUTEN FREE all-purpose flour, which is sometimes called gluten free “measure for measure”, “1-to-1”, or “cup for cup” flour.
Gluten Free Baking Tips
I get a ton of questions about my favorite gluten free flours, so let me share with you two of my favorites, plus a couple of gluten free baking tips:
- My Favorite GF Flour Blends: Whether I’m cooking or baking, I use Bob’s Red Mill Gluten Free 1-to1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour. These gluten free flour blends already include a binder so I don’t have to mess around with adding xanthan gum, etc. to a recipe.
- Gritty Baked Gluten Free Goods? If you find your gluten free baked goods to be “gritty” in texture, let the dough or batter rest for 10 minutes before baking. This allows the flour to better absorb the liquid in a recipe and soften.
- What GF Flours WON’T Work: Unblended flours like coconut flour or almond flour, for example, can NOT be used interchangeably for regular all-purpose flour, or gluten free all-purpose flour for that matter. They don’t contain a binder so your baked goods won’t “stick” together, plus different flours have different “thirst” levels. For example, you’ll need more liquid in a recipe calling for coconut flour because coconut flour is extremely absorbent.
Luckily this classic Christmas cookie recipe required just a simple gluten free flour swap from the original and we were off to the races! At the time of this writing, 12/20, Hershey Kisses ARE gluten free in the US, though of course check packaging and/or the company’s websites to verify at the time of your cookie craving.
Alrighty, let’s bake!
How to Make Gluten Free Peanut Butter Blossoms
Start by creaming together softened butter, peanut butter, and both white and brown sugars until light and fluffy. Mix in an egg and vanilla extract, followed by a gluten free flour blend whisked with baking soda and salt.
Scoop the dough by the Tablespoon into a bowl of sugar then gently roll to coat and place onto a silpat or parchment paper-covered baking sheet.
Bake until the tops are just barely beginning to crack, 8-9 minutes – err on the side of under baking vs over baking! – then gently place an unwrapped Hershey Kiss into the center of each one. Transfer to a cooling rack to cool completely. That’s all she wrote!
Crackly with just a hint of raw sugar crunch, peanut butter melded with chocolate…I MEAN! I hope you love this classic Christmas cookie with a gluten free twist! Enjoy!
More Gluten Free Holiday Cookie Recipes
- Soft & Chewy Gluten Free Sugar Cookies
- Gluten Free Chocolate Chip Cookies
- Soft Batch Ginger Molasses Cookies
- Almond Flour Chocolate Chip Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- 10 Gluten Free Christmas Cookies and Treats
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Gluten Free Peanut Butter Blossoms
Description
Gluten Free Peanut Butter Blossoms are a classic holiday cookie recipe that you don't have to give up just because you eat gluten free!
Ingredients
- 1/2 cup butter (1 stick), softened to room temperature
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla
- 1-1/4 cup gluten free "measure for measure" or "1-to-1" baking flour blend (see notes)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 48 Hershey Kisses
Directions
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Scoop some granulated sugar into a bowl then set aside.
- Add butter, sugars, and peanut butter to the bowl of an electric mixer, or to a large glass bowl if using a handheld mixer, then cream until light and fluffy, about one minute. Scrape down the sides of the bowl then add the egg and vanilla and mix until just combined.
- In a separate bowl, whisk together flour, baking soda, and salt then add to the wet ingredients in two batches, mixing until just combined before adding the next batch.
- Scoop 1 Tablespoon batter at a time into the sugar bowl then gently turn to coat and place on prepared baking sheet. Bake until the tops of the cookies just barely begin to crack, 8-9 minutes (err on the side of under-baking vs over-baking), then remove from oven and gently press a Herhsey Kiss into the center of each cookie. Transfer cookies to a cooling rack then let cool completely.
Notes
- I recommend Bob's Red Mill Gluten Free 1-to1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour for this recipe.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Connie 12.24.2023
I had to bake these much longer than the recipe indicates. I took the first pan out when they just started to crack, but they were too underdone. I put them back in for 5-7 minutes, chocolate and all, and it looks like they are going to be OK.
Kristin 12.24.2023
I’m glad to hear they turned out well, Connie!
R M 12.22.2023
Just wanted to say, as a Celiac, I appreciate you, and I love your recipes!
Kristin 12.24.2023
Thank you so very much, R M, I really appreciate that!!
joanbone 12.09.2023
my daughter led me to your site, I love it
Kristin 12.11.2023
I’m so glad to hear it – welcome to IGE, Joan!
Asa 11.30.2023
THESE ARE THE BEST GLUTEN FREE COOKIES I’VE EVER HADDD!!! My whole family LOVED them and you can barely tell they’re gluten free!!!! Plus, I added three dark chocolate chips around the Hershey kiss make a little paw print! Anyway, THANK YOU for this delicious recipe, they’re almost gone and I made them yesterday!!
Kristin 12.01.2023
Aww, that is adorable, Asa!! I’m so so glad you enjoyed these cookies! Thank you so much for your feedback and recipe rating!
Carrye 11.28.2023
Can you make the dough the night before and keep it in the refrigerator?
Kristin 11.28.2023
Absolutely!
Sandia 12.07.2021
This recipe looks great.
Has anyone tried it with natural peanut butter?
Amy 12.19.2023
Can you use almond flour? If so do you have to add something
Kristin 12.19.2023
Hi Amy! Unfortunately that would take substantial testing to be able to say for sure. I do have an almond flour chocolate chip cookie! https://iowagirleats.com/almond-flour-chocolate-chip-cookies/
Laura 12.28.2020
If my GF flour blend doesn’t already include xanthan gum, how much would you suggest adding to the cookies? Thanks!
Kristin 12.31.2020
Hi Laura! I haven’t tested so I can’t say for sure – possibly 1/4 teaspoon?
allan 12.17.2023
To Laura and others wondering how much xanthan gum to add to a batch if your flour doesn’t have it. For a batch this large I would add 1/4 – 1/2 tsp. If your dough is super sticky cool the dough before portioning. I will review the recipe after I make it today. The advice given is from experience.
Natalie 12.25.2020
Never comment on blogs but felt I had to – just made exactly as written and these are AMAZING!
Kristin 12.31.2020
WOO! Thanks so much for taking the time to leave a recipe rating and review, Natalie!
Gina 12.23.2020
OMG…….so good! I used Bob’s Red Mills 1:1 and egg replacer for the egg. Just as good if not better than the original. Thank you for this recipe!!!
Kristin 12.31.2020
Oh good!! Did you use Bob’s powdered egg replacer?
Trish Gale 12.23.2020
I used King Arthur 1:1 and they turned out great!
Kristin 12.31.2020
Perfect – thanks for letting us know, Trish!
Theresa 12.20.2020
I made these last night. My peanut butter and chocolate loving celiac son LOVED these.
Kristin 12.31.2020
So thrilled to hear that, Theresa!!
Maggie 12.16.2020
That is so much more complicated than it needs to be. The best and only cookies I will eat are gluten-free and have three ingredients, one cup of peanut butter, one cup of sugar, and one egg. Try it, and trust me you’ll never go back.
Priscilla Stultz 12.15.2020
Can almond butter be used instead of peanut butter?
Kristin 12.15.2020
Hi Priscilla! It’s possible though I haven’t tested this recipe with almond butter.
Deb 12.15.2020
I only have crunchy PB on hand, but I assume that should be ok?
Kristin 12.15.2020
Hi Deb! I haven’t tested this recipe with crunchy, but I bet it could work! Might be a tad crumbly but still taste great. :)
Janet 12.14.2020
I love King Arthur GF flour! I don’t miss the days of xanthum gum and potato starch at all.
Kristin 12.15.2020
Oh gosh, I bet!!! Yes, so thankful for all the wonderful options out there today!