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 Blossoms 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.
The Scoop on Gluten Free Baking Flour Blends
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:
- 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.
- If you find your gluten free baked goods to be “gritty” in texture try letting the dough or batter rest for 10 minutes before baking. This allows the flour to better absorb the liquid in a recipe and soften.
- 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!
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Gluten Free Peanut Butter Blossoms
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!
- 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
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.