Gluten free peanut butter blossoms better be on your cookie plate this year!
A week or two ago when I was planning out my cookie agenda – yes I have a whole cookie agenda – 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…
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.
Why You’ll Love these Blossoms
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.
Ingredients for Gluten Free Peanut Butter Blossoms
- natural peanut butter
- refined coconut oil
- agave nectar
- eggs
- blanched almond flour
- baking soda
- sea salt
- Hershey’s chocolate kisses
- flaked sea salt (optional)
Do I Need to Use Hershey’s Kisses?
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.
If you don’t want to use traditional kisses here are some other ideas:
- press a few allergy-friendly/dairy free chocolate chunks into the tops
- 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
- break off a piece of your favorite chocolate bar and press into the tops of the cookies
How to Make Gluten Free Peanut Butter Blossoms
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.
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
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.
Recipe
20-Min Soft & Gooey Peanut Butter Blossoms
Gluten Free Peanut Butter Blossoms are made in one bowl, dairy free, and so easy to make for your Christmas cookie plate!
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
- Preheat oven to 350F.
- 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.
- 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.
- 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
- The cookies will puff up.
- As soon as the cookies come out of the oven, press 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.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 341
- Sugar: 24.4g
- Sodium: 173mg
- Fat: 21.6g
- Saturated Fat: 11.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4.8g
- Protein: 7g
- Cholesterol: 24mg
Enjoy!! xo
These look delicious, but Hershey kisses are not dairy free
Hey Kim,
In the blog post I link to a dairy free vegan keto cup recipe that would be a great sub! Enjoy 🙂
Just made these and put mini eggs instead of kisses and they are so good! They taste like peanut butter cups :). Thanks for the great recipe!
LOVE that idea!! I can’t wait to try that next Easter!! xo
Love these! I make them without the chocolate kisses and just drizzle a teenie bit of honey on while cooling.
So easy and so delicious! Thank you!
That sounds delish!! I need to try that! xo
10 mins was perfect! I didn’t have agave so I used honey, Also did this with Reeses. These turned out awesome!
Yay! I’m so happy you loved them! xo
Can you share the nutritional information for these? Thank you.
Yes I will definitely update it soon! xo