Gluten Free Peanut Butter Blossoms Recipe
These are the BEST gluten-free peanut butter blossoms - you cannot even tell they are gluten-free! Easy, delicious, and perfect for Christmas!
Ingredients
- ¾ cup creamy peanut butter
- ½ cup butter sub dairy-free butter
- ½ cup pure cane sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup 1-to-1 gluten free flour sub all-purpose flour
- ⅓ cup cassava flour
- ¼ cup super fine almond flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon xanthan gum*
- ⅓ cup granulated sugar for coating
- 24 Hershey's kisses
Instructions
- Prep: Preheat oven to 375℉. Line a sheet pan with parchment paper or lightly grease with a non-stick cooking spray. Set aside.
- Wet Ingredients: Using a stand mixer (hand mixer works too) beat together ¾ cup creamy peanut butter, ½ cup butter, ½ cup pure cane sugar, and ½ cup light brown sugar. Add 1 large egg and 1 teaspoon pure vanilla extract, mix to combine.
- Dry Ingredients: In a separate bowl, whisk together ¾ cup 1-to-1 gluten free flour, ⅓ cup cassava flour, ¼ cup super fine almond flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon kosher salt, and ¼ teaspoon xanthan gum*.
- Combine: Slowly add the dry ingredients to the wet ingredients, mix to combine.
- Bake: Take a heaping tablespoon of the dough and roll into a ball between your hands. Put a ⅓ cup granulated sugar in a shallow bowl. Roll each dough ball in the sugar, fully coating it. Place the sugar coated dough balls on the prepared sheet pan. Ensure you leave approx. 1-2 inches between each ball, as cookies will spread. Bake for 8 minutes.
- Add Chocolate Kiss: 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.
- Serve: 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.
Notes
- 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 1-to-1 Gluten Free Flour) 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.
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 141mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 128IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.4mg
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