Gluten Free Peanut Butter Blossom Cookies

These Gluten Free Peanut Butter Blossom Cookies are made in one bowl, dairy free, and so easy to make for your Christmas cookie plate! Hope you love them!!

A week or two ago when I was planning out my cookie agenda for the blog, I asked you guys on my Instagram stories what cookie you wanted to see most on the blog this holiday season. Any guesses what the majority of the votes said…

Gluten Free Peanut Butter Blossom Cookies

PEANUT BUTTER BLOSSOMS!! Truth be told, I’ve never made peanut butter blossoms before. I always gravitate toward them on the cookie plate, but never actually made them for myself. Well well well, friends. I spent the weekend perfecting this recipe and let me just get this out of the way and say, these blossoms cannot be missed. 

They’re fluffy and pillowy but super moist and kinda gooey on the inside. The peanut butter plays off the nice creamy chocolate and I will not judge you for eating 10 in one day. Because, I did too. 

Gluten Free Peanut Butter Blossom Cookies

I used regular ol’ Hershey’s kisses here. Since the cookies themselves are refined sugar free, I figured a little zap of sugar in the kisses wasn’t the worst. I’ve also made these and pressed a few allergy-friendly chocolate chunks into the tops instead of kisses (amazing). Or, if you’re up for it, use this chocolate keto cup recipe to make your own kisses! I’d suggest getting a silicone kiss mold so you maintain that iconic shape. 

Now, let’s get into these insane Gluten Free Peanut Butter Blossom Cookies! I know you’re going to love them!

Gluten Free Peanut Butter Blossom Cookies

First, add the natural peanut butter, coconut oil, agave nectar, and eggs to a bowl. Cream the ingredients together with a handheld electric mixer until smooth. 

Add the blanched almond flour, baking soda, and sea salt. Be mindful about the sea salt amount. If your peanut butter is already salted or just a saltier brand, decrease the amount of salt you put into the batter. I found 1 teaspoon of salt to be the perfect balance of sweet and salty.

Gluten Free Peanut Butter Blossom Cookies

Line a baking sheet with parchment paper. Use a cookie scooper or two tablespoons to dollop ping-pong sized cookie dough balls onto the baking sheet. You’ll work in batches with 12 cookies per baking sheet. The batter should make about 24 cookies. Bake for 10 minutes. I found that 10 minutes was perfect. One batch I kept in for 12 minutes and the centers got too cooked for my liking. If you like a moist, chewy center, 10 minutes is your aim 

Gluten Free Peanut Butter Blossom Cookies

The cookies will puff up. As soon as the cookies come out of the oven, please the unwrapped kisses into the center. The bottoms of the kisses will melt and once the cookies come to room temperature, they’ll harden again and attach to the top of the cookie.

Sprinkle the cookies with additional flaked sea salt. The sea salt gives that initial salty/sweet vibe as soon as the cookie hits your tastebuds, and it’s seriously worth doing. 

Gluten Free Peanut Butter Blossom Cookies

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Gluten Free Peanut Butter Blossom Cookies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 24 1x

Description

These Gluten Free Peanut Butter Blossom Cookies are made in one bowl, dairy free, and so easy to make for your Christmas cookie plate! Hope you love them!!


Scale

Ingredients

  • 1 cup natural peanut butter
  • 1/4 cup refined coconut oil
  • 1/4 cup agave nectar
  • 2 eggs
  • 1 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 24 Hershey’s chocolate kisses (unwrapped), for dairy free, make these vegan keto cups or use your favorite dairy free chocolate!
  • 1 teaspoon flaked sea salt for sprinkling on top

Instructions

  1. Preheat oven to 350F.
  2. Add the natural peanut butter, coconut oil, agave nectar, and eggs to a bowl.
  3. Cream the ingredients together with a handheld electric mixer until smooth. 
  4. Add the blanched almond flour, baking soda, and sea salt. Be mindful about the sea salt amount. If your peanut butter is already salted or just a saltier brand, decrease the amount of salt you put into the batter. I found 1 teaspoon of salt to be the perfect balance of sweet and salty.
  5. Line a baking sheet with parchment paper.
  6. Use a cookie scooper or two tablespoons to dollop ping-pong sized cookie dough balls onto the baking sheet. You’ll work in batches with 12 cookies per baking sheet.
  7. Bake for 10 minutes. I found that 10 minutes was perfect. One batch I kept in for 12 minutes and the centers got too cooked for my liking. If you like a moist, chewy center, 10 minutes is your aim 
  8. The cookies will puff up.
  9. As soon as the cookies come out of the oven, press the unwrapped kisses into the center.
  10. The bottoms of the kisses will melt and once the cookies come to room temperature, they’ll harden again and attach to the top of the cookie.
  11. Sprinkle the cookies with additional flaked sea salt. The sea salt gives that initial salty/sweet vibe as soon as the cookie hits your tastebuds, and it’s seriously worth doing. 

Enjoy!! xo

This post contains affiliate links which means if you purchase one of the ingredients I linked to, I’ll receive a small portion of the sale. I only recommend products that I use and love. Thank you so much for your support! xo 

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