Gluten-Free Peanut Butter Blossoms

An old family favorite gets an allergy-friendly update in these egg-free, Gluten-Free Peanut Butter Blossoms.

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


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup organic granulated sugar + extra for rolling, if desired
  • 1/3 cup organic brown sugar
  • 1 cup organic creamy peanut butter
  • 1 Tbsp. flax meal + 3 Tbsp. water (may substitute 1 large egg)
  • 1 tsp. pure vanilla extract
  • 1¼ cups gluten-free flour blend (we used Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 12 Tbsp. milk*
  • 24 chocolate candy pieces (such as Hershey’s kisses) 

*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 Tbsp. at a time, until dough is soft and pliable but doesn’t stick to your hands when you roll it into balls.


  1. Preheat oven to 350℉. Line two large rimmed baking sheets with parchment paper or silicone baking mats
  2. Mix together flax meal and water, set aside (if using an egg, skip this step).
  3. Place softened butter, sugar and brown sugar in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Cream butter and sugar together then scrape down the bowl with a rubber spatula.
  4. Add peanut butter, flax and water mixture (or egg, if using) and vanilla to the mixer bowl. Mix again on high until light and fluffy.
  5. 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 notes above). The dough should be soft and pliable but not sticky.
  6. Roll dough into 24 to 30 slightly smaller than golf ball-sized balls. If desired, roll each ball in sugar. Divide the balls among each cookie sheet and bake, one pan at a time on the middle rack of the oven for 9-12 minutes or until puffed, set and lightly golden brown on the bottoms. Repeat with the second pan of cookies.
  7. Remove pan from oven, immediately press one chocolate piece into the center of each cookie and allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Store cookies in a tightly covered container at room temperature for up to 1 week or freeze for longer storage.


  • Rolling the dough in sugar is optional, but adds a pretty sparkle to the cookies.
  • Allowing the cookies to cool for several hours will result in the best texture.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 168
  • Fat: 11g
  • Sodium: 43mg
  • Carbohydrate: 17g
  • (Fiber: 1g
  • Sugar: 9g)
  • Protein: 3g


© The Real Food Dietitians
Recipe By: Jessica Beacom
Thai Peanut Quinoa Salad Ingredients

5 Secrets to

Feeling Better Fast

Delivered right to your inbox!