Gluten-Free Peanut Butter Blossoms (Egg Free Option)

This classic Christmas cookie is always a favorite, and now you can make them Gluten Free Peanut Butter Blossoms with one simple ingredient swap. Whether you need a gluten free version or not, you can use this peanut butter blossoms recipe as your go-to for tender and delicious cookies. We love to serve these always-favorite cookies for holiday entertaining, a cookie exchange recipe, and as an always-appreciated food gift for teachers and friends.

Peanut Butter Blossoms Like Grandma Used To Make

Along with these other gluten free Christmas cookies and treats, these Gluten Free Peanut Butter Blossoms are some of the favorite holiday cookies of our childhoods, and we’re guessing the same might be true for you, too!

We remember our Grandmas making them and we remember reaching for them on a cookie tray. They’re fun to make and they’re fun to eat! Do you eat all the way around the chocolate kiss center and wait for that last perfect bite? Or, do you bite right into the chewy center of the cookie to get some of the PB-chocolate flavor in each bite?

No matter how you eat them, we know a Peanut Butter Blossom Cookie (whether you make them as Gluten-Free Peanut Butter Blossom cookies or not) is a great way to enjoy the holidays.

What Are the Ingredients In Gluten Free Peanut Butter Blossom Cookies?

Gather these ingredients to make some of these quick cookies right away:

• Unsalted butter – we recommended unsalted butter, but if you only have salted butter on hand, that will work, too. See below for our suggested swap for the butter if you need dairy-free cookies
• Granulated sugar
• Brown sugar – we use light brown sugar, but dark brown sugar will also work
• Creamy peanut butter – use natural peanut butter at room temperature
• Egg – if you need cookies that are egg-free, see our swap below
• Pure vanilla extract
• Flour – you may use unbleached all-purpose flour or use a gluten-free flour blend to make gluten free Peanut Butter Blossoms. For gluten-free flours that are celiac-friendly, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. We don’t recommend almond flour or coconut flour as they won’t yield the same taste or texture
• Baking soda – not to be confused with baking powder
• Salt
• Milk – see the recipe card below for how we use milk in the recipe (it may not be needed, depending on how runny your peanut butter is)
• Chocolate candy kisses – uses regular milk chocolate Hershey’s kisses, striped kisses, or any favorite flavor; or substitute with a chocolate star, chocolate heart, or other favorite chocolate candy or shape

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing kcals, protein, carbohydrates, cholesterol, fiber, sugar, sodium, total fat, and more per serving.

Try Different Kisses!

Make these cookies unique by using any favorite flavor of chocolate kisses, such as red-and-white candy cane kisses or chocolate-and-white stripe hugs, or even chocolate kisses that have caramel or kisses with an almond inside – there are many options available! You could even omit the kisses, and use your favorite candy pieces like miniature peanut butter cups.

Don’t forget to unwrap all of the chocolates before the cookies come out of the oven because you’ll need to press them onto the center of each cookie shortly after they come out of the oven. And, of course, the baker gets to snack on one while you’re unwrapping!

How To Make Gluten Free Peanut Butter Blossoms

Here are the quick steps to make homemade peanut butter blossoms today:

1. Preheat the oven and prep the baking sheets: Preheat oven to 350℉. Line two large-rimmed baking sheets with parchment paper or silicone baking mats.
2. Combine the wet ingredients: In the bowl of a sturdy stand mixer (or in a large bowl if using a hand mixer) cream together the butter, sugar, and brown sugar. Add the peanut butter, egg, and vanilla to the mixing bowl. Mix again on high until light and fluffy.
3. Add the dry ingredients: Add the flour, baking soda, and salt, and mix on medium speed until a dough forms.
4. Roll the dough into balls and bake: Use your hands, a measuring cup, or a cookie scoop to portion the cookie dough, and roll the dough balls into 24 to 30 pieces. If desired, roll each ball in sugar. Divide the balls among the baking sheets. Bake one baking sheet at a time on the middle rack of the oven for 9-12 minutes or until puffed and lightly golden brown on the bottoms.
5. Add the chocolate: Remove the pan from the oven, wait 30 to 60 seconds, and then quickly press one chocolate piece into the center of each cookie.
6. Cool the cookies: Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, carbohydrates, cholesterol, fiber, sugar, sodium, total fat, and more per serving.

Our Favorite Baking Sheets

We love a good quality baking sheet when it comes to baking Christmas cookies. These Nordic Ware baking sheets are the perfect size for lining up cookie dough balls for baking.

Shop These Baking Sheets

Our Favorite Storage Containers

We love these glass food storage containers for storing all kinds of things, from leftover meals to cookies.

Shop These Containers

How To Make Dairy-Free Peanut Butter Blossoms

Easily make these peanut butter blossoms dairy-free with these simple swaps.

• Replace the stick of butter with a plant-based stick of butter such as Earth Balance
• Use a non-dairy milk of choice in place of the dairy milk; or omit the milk
• Use dairy-free chocolate candy pieces such as Hu Dark Chocolate Gems

Dairy-Free & Vegan Chocolates We Love

For a dairy-free and vegan option, use these Hu Dark Chocolate Gems in place of chocolate kisses in each Peanut Butter Blossom Cookie. Hu offers delicious dairy-free chocolate products, everything from chocolate chips to chocolate bars, and you can get 20% off with code DIETITIANS.

Shop 20% Off Hu Kitchen Products with code DIETITIANS

Make These Cookies Without An Egg

Looking for an egg-free Gluten Free Peanut Butter Blossom recipe? One simple swap and it can be done. Here’s how:

• Omit the egg, and use a flax egg instead. To make a flax egg, combine 1 tablespoon of flax meal and 3 tablespoons of water. Let the mixture stand for 5 minutes to thicken, then add it to the recipe just as you would a normal egg
• The King Arthur Baking blog is one of our favorite resources for more egg-free baking tips

For Nut-Free Peanut Butter Blossom Cookies

They may be classic peanut butter blossoms, but if you need this cookie recipe to be nut-free, try this swap:

• Use sunflower seed butter or tahini in place of the peanut butter
• Or, if you can tolerate nuts other than peanuts, replace the peanut butter with creamy almond butter or cashew butter

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Recipe

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Gluten-Free Peanut Butter Blossoms

Here’s a classic Peanut Butter Blossoms cookie recipe that has been loved through the ages. We also share how to easily make them gluten-free, dairy-free, nut-free, and/or egg-free, if needed. 

Prep: 20 mins.Cook: 10 mins.Total: 30 mins.

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Servings: 20–24 cookies 1x

1x2x3x

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup granulated sugar + more for rolling
• 1/3 cup brown sugar
• 1 cup creamy peanut butter
• 1 egg*
• 1 teaspoon pure vanilla extract
• 1¼ cups flour**
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1–2 tablespoons milk***
• 24 chocolate candy kisses or other shapes

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Instructions

1. Preheat oven to 350℉. Line two large rimmed baking sheets with parchment paper or silicone baking mats. 
2. Using a stand mixer or hand mixer, cream together the butter, sugar, and brown sugars. 
   
3. Add peanut butter, egg, and vanilla to the mixer bowl. Mix again on high until light and fluffy. Use a rubber spatula to scrape down the side of the bowl. 
4. Add flour, baking soda, and salt to the bowl and mix on medium until a dough forms. Check the consistency of the dough by rolling a small amount into a ball with your hands. If it’s dry and crumbly, add a little milk (see note below). The dough should be soft and pliable but not too sticky.
   
5. Roll the dough into 24 to 30 ping-pong size balls. If desired, roll each ball in sugar. Divide the balls among each baking sheet. Bake, one pan at a time, on the middle rack of the oven for 9-12 minutes or until the cookies are puffed and lightly golden brown on the bottoms. Repeat with the second baking sheet of cookies. While the cookies are baking, unwrap the chocolates. 
   
6. Remove baking sheet from oven and immediately (within 30 to 60 seconds) press one chocolate kiss into the center of each cookie. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. The texture of the cookies will become soft and chewy as they cool. 
   
7. Store cookies in a tightly covered container at room temperature for up to 1 week or freeze for longer storage.

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Notes

*For an egg-free version, omit the egg and use a flax egg instead. To make a flax egg, mix together 1 tablespoon flax meal and 3 tablespoons water. Let the mixture stand for 5 minutes to thicken, then add it to the recipe just as you would a normal egg

**You may use unbleached all-purpose flour or gluten-free flour, depending on what you need. For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. 

***How much milk, if any, you use will depend on how runny or “wet” your peanut butter is. If the dough feels dry and crumbly after mixing (i.e. your peanut butter was on the drier side) then add milk, 1 tablespoon at a time, until the dough is soft and pliable but doesn’t stick to your hands when you roll it into balls.

Nutrition Information

• Serving Size: 1 cookie
• Calories: 165
• Fat: 11 g
• (Sat Fat: 4 g)
• Sodium: 43 mg
• Carbohydrate: 17 g
• (Fiber: 1 g
• Sugar: 9 g)
• Protein: 3 g
• Cholesterol: 14 mg

Dietary

Egg-FreeGluten-freeVegetarian

© The Real Food Dietitians

Recipe By: The Real Food Dietitians

More Gluten-Free Christmas Cookie Recipes To Try:

Easy Gluten-Free Peppermint Brownie Cookies

Pecan Snowball Cookies (Gluten Free Russian Tea Cakes)

Mexican Hot Chocolate Cookies (Gluten Free)

The Best Gluten-Free Sugar Cookies (with Dairy-Free Option)

All Holiday Treats

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