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.

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.

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

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

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!