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Top down shot of a plate of gluten free peanut butter blossoms.

Gluten Free Peanut Butter Blossoms

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These are the BEST gluten-free peanut butter blossoms – you cannot even tell they are gluten-free! Easy, delicious, and perfect for Christmas!


  • 1/2 cup butter (sub dairy-free butter)
  • 3/4 cup creamy peanut butter
  • 1/2 cup pure cane sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup cassava flour
  • 1/4 cup super fine almond flour
  • 3/4 1-to-1 gluten free flour (I used Bob’s Red Mill)
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 24 Hershey’s kisses
  • 1/3 cup granulated sugar (for coating)


  1. Preheat oven to 375 degrees F. 
  2. Using a stand mixer (hand mixer works too) beat together the softened butter, peanut butter, cane sugar, and brown sugar. Add egg and vanilla, mix to combine.
  3. In a separate bowl, whisk together cassava flour, almond flour, 1-to-1 gluten-free flour, salt, baking soda, baking powder, and xanthum gum. 
  4. Slowly add the dry ingredients to the wet ingredients, stir to combine. 
  5. Take a heaping tablespoon of the dough and roll into a ball between your hands. 
  6. Place the granulated sugar in a shallow bowl. Roll each dough ball in the sugar, fully coating it. Prepare a baking sheet by placing a silicone baking mat on top – place the sugar coated dough balls on the pan. Ensure you leave approx. 1-2 inches between each ball, as cookies will spread.
  7. Bake for 8 minutes.
  8. Remove from oven and gently press down an unwrapped Hershey kiss in the center of each cookie. Feel free to transfer cookies to a plate or smaller baking sheet and place in the freezer for 5 minutes to cool more quickly. 
  9. Remove and serve immediately or store in an airtight container on the counter for 1 week or in the freezer for up to 3 months. 


  • Storage: store in an air-tight container on the counter for 1 week or in the freezer for up to 3 months. 
  • *Xanthan Gum: I know there is almost always already xanthan gum in 1-to-1 gluten free flours (like Bob’s Red Mill) but I do find adding a little bit extra just helps bind things together to result in an better texture – that being said these will turn out just fine without it, if you don’t already have some in your cupboard.