Last Updated on March 8, 2026 by Rita
Gluten free peanut butter blossoms are soft peanut butter cookies made with gluten-free flour, rolled in sugar, and topped with a chocolate kiss, ready in about ninety minutes including chilling time. These cookies deliver the classic peanut butter blossom flavor while remaining completely gluten-free.
They are perfect if you want tender cookies with slightly crisp edges and a creamy chocolate center. The dough chills before baking, which helps the cookies hold their shape and gives them the perfect texture.
I love baking these during the holidays because they taste just like the classic version. The smell of warm peanut butter and sugar filling the kitchen always reminds me that cookie season has arrived.
These gluten free peanut butter blossoms are easy, nostalgic, and perfect for any cookie tray.
Discover more warm, chewy, and bakery-style delights in our Cookies collection, where simple ingredients create irresistible homemade treats full of flavor and comfort.
Table of Contents
Table of Contents
Ingredients and Tools for Gluten Free Peanut Butter Blossoms
These gluten free peanut butter blossoms use a gluten-free flour blend along with classic cookie ingredients to create soft peanut butter cookies with a chocolate center. The dough is rolled in sugar before baking, which gives the cookies a light crisp exterior while keeping the inside tender.
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-free measure-for-measure flour | 1⅓ cups (200 g) |
| Baking soda | ½ teaspoon |
| Kosher salt | ¼ teaspoon |
Using a high-quality gluten-free flour blend with xanthan gum helps the cookies hold their shape and keeps the texture soft instead of crumbly.
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Butter, room temperature | ½ cup (113 g) |
| Brown sugar | ½ cup (106 g) |
| Granulated sugar | ¼ cup (50 g) |
| Egg | 1 large |
| Creamy peanut butter | ¾ cup (187 g) |
| Vanilla extract | 1 teaspoon |
These ingredients create the rich peanut butter flavor that makes gluten free peanut butter blossoms taste just like the classic version.
For Rolling and Topping
| Ingredient | Amount |
|---|---|
| Granulated sugar | For rolling |
| Chocolate kiss candies | 24–32 pieces |
Rolling the dough in sugar adds sparkle and a slight crunch, while the chocolate kiss creates the signature peanut butter blossom cookie.
Tools You’ll Need
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Using parchment paper ensures the gluten free peanut butter blossoms bake evenly and release easily from the baking sheet.
How to Make Gluten Free Peanut Butter Blossoms in 7 Steps
Making gluten free peanut butter blossoms is simple once the dough chills. These cookies bake quickly and get their classic look when a chocolate kiss is pressed into the center.
Step 1 — Mix the Dry Ingredients
In a medium bowl whisk together:
- gluten-free flour
- baking soda
- salt
Set the bowl aside.
Step 2 — Cream the Butter and Sugars
In a large bowl beat the butter for about 1 minute until creamy.
Add the brown sugar and granulated sugar and mix for 2–3 minutes until the mixture becomes light and fluffy.
Step 3 — Add Peanut Butter, Egg, and Vanilla
Add the egg, peanut butter, and vanilla extract to the bowl.
Beat until the mixture looks smooth and creamy. Scrape down the sides of the bowl to ensure everything mixes evenly.
Step 4 — Combine the Dough
With the mixer on low speed, slowly add the dry ingredients to the peanut butter mixture.
Mix until a soft cookie dough forms.
Step 5 — Chill the Dough
Cover the bowl and place the dough in the refrigerator for at least 1 hour.
Chilling helps the cookies maintain their shape and improves the texture of the gluten free peanut butter blossoms.
Step 6 — Shape the Cookies
Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
Scoop the dough into 1 tablespoon-sized balls. Roll each ball in granulated sugar, then place them on the baking sheet about 2 inches apart.
Place the unwrapped chocolate kisses in the freezer so they stay firm.
Step 7 — Bake and Add the Chocolate
Bake the cookies for 10–12 minutes, or until the tops begin to crack slightly.
Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
The gluten free peanut butter blossoms will firm up as they cool.
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Why This Recipe Works
These gluten free peanut butter blossoms turn out soft, flavorful, and perfectly shaped because the ingredients and steps work together to balance texture and structure.
Gluten-Free Flour Provides Structure
A measure-for-measure gluten-free flour blend replaces traditional wheat flour.
When the blend contains xanthan gum, it helps the cookies hold their shape and prevents them from becoming crumbly.
Peanut Butter Adds Moisture and Flavor
Peanut butter provides the rich nutty flavor that defines these cookies.
It also adds natural oils that keep the cookies soft and tender after baking.
Brown Sugar Improves Texture
Brown sugar contains molasses, which helps the cookies stay moist.
This creates a chewy center while the outside develops a slightly crisp surface.
Chilling the Dough Helps the Cookies Hold Their Shape
Refrigerating the dough for at least one hour allows the fats to firm up.
As a result, the gluten free peanut butter blossoms spread less during baking and keep their round cookie shape.
Frozen Chocolate Kisses Prevent Melting
Freezing the chocolate kisses before baking helps them hold their shape.
When they are pressed into the warm cookies, they soften slightly but keep their classic blossom appearance.
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Variations and Substitutions of Gluten Free Peanut Butter Blossoms
One of the best things about gluten free peanut butter blossoms is how easily the recipe can be adapted. Small ingredient changes allow you to create different flavors while keeping the same soft cookie texture.
Almond Flour Version
You can replace the gluten-free flour blend with almond flour for a slightly nuttier flavor.
Because almond flour contains more fat, the cookies will be softer and slightly more delicate.
No Flour Peanut Butter Blossoms
For a simple version, you can make gluten free peanut butter blossoms with no flour by combining:
- peanut butter
- sugar
- egg
This creates a naturally gluten-free cookie dough that still works well with a chocolate kiss.
Healthier Peanut Butter Blossoms
If you want a lighter version, use natural peanut butter and reduce the sugar slightly.
You can also roll the dough in coconut sugar instead of granulated sugar.
Peanut Butter Cup Cookies
Instead of chocolate kisses, press a mini peanut butter cup into the center of each cookie.
This variation creates a richer chocolate and peanut butter combination.
Dairy-Free Option
To make dairy-free gluten free peanut butter blossoms, replace butter with plant-based butter and use dairy-free chocolate candies.
These substitutions keep the cookies soft while making the recipe suitable for dairy-free diets.
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Expert Tips for the Best Texture of Gluten Free Peanut Butter Blossoms
Perfect gluten free peanut butter blossoms depend on a few simple baking techniques. These tips help ensure the cookies stay soft with lightly crisp edges and a well-shaped center for the chocolate.
Use a Quality Gluten-Free Flour Blend
Choose a measure-for-measure gluten-free flour blend that contains xanthan gum.
This helps the cookies hold together and prevents a crumbly texture.
Chill the Dough Before Baking
Refrigerating the dough for at least one hour helps the fats solidify.
This step keeps gluten free peanut butter blossoms from spreading too much while baking.
Keep Dough Balls Small
Use 1 tablespoon of dough per cookie.
This size creates the ideal cookie-to-chocolate ratio and helps the cookies bake evenly.
Roll the Dough in Sugar Evenly
Rolling the dough balls in sugar adds a delicate crisp texture to the outside.
It also gives the cookies their classic sparkle and slight crunch.
Freeze the Chocolate Kisses
Place the chocolate kisses in the freezer before baking.
Frozen chocolate holds its shape better when pressed into the warm cookies.
Add the Chocolate Immediately After Baking
Press the chocolate kiss into the cookie as soon as it comes out of the oven.
The warm cookie allows the chocolate to stick without melting completely.
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How to Store, Reheat and Serve Gluten Free Peanut Butter Blossoms
Proper storage helps gluten free peanut butter blossoms stay soft and fresh while maintaining their peanut butter flavor and chocolate center.
Storing at Room Temperature
Place the cookies in an airtight container after they cool completely.
They will stay fresh at room temperature for up to 5 days. If stacking cookies, place parchment paper between layers to prevent sticking.
Refrigerating the Cookies
You can store gluten free peanut butter blossoms in the refrigerator if you want them to last longer.
Keep them in a sealed container for up to 1 week. Before serving, allow the cookies to sit at room temperature for about 10 minutes so the texture softens.
Freezing the Cookies
These cookies freeze very well.
Follow these steps:
- Allow the cookies to cool completely
- Place them in a freezer-safe container or bag
- Separate layers with parchment paper
They can be frozen for up to 3 months.
To thaw, place the cookies at room temperature for 30–45 minutes.
Freezing the Dough
You can also freeze the dough for future baking.
Roll the dough into balls, freeze them on a tray until firm, then transfer them to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
Serving Ideas
Gluten free peanut butter blossoms are perfect for:
- holiday cookie trays
- gluten-free dessert platters
- lunchbox treats
- homemade gift boxes
They pair beautifully with milk, coffee, tea, or hot chocolate.
Common Mistakes and How to Fix Them
Even simple cookies like gluten free peanut butter blossoms can have small baking issues. Understanding these common mistakes helps ensure the cookies stay soft and bake evenly.
Cookies Spread Too Much
If the cookies spread too much in the oven, the dough may not have been chilled long enough.
Chilling the dough for at least one hour helps the cookies keep their round shape.
Cookies Turn Out Dry
Dry cookies usually happen when too much flour is added or when they bake too long.
Measure the gluten-free flour carefully and remove the cookies when the tops just begin to crack.
Cookies Fall Apart
If the cookies crumble easily, the flour blend may not contain xanthan gum.
Using a measure-for-measure gluten-free flour blend with xanthan gum helps the cookies hold together.
Chocolate Kisses Melt Too Much
Chocolate can melt too quickly if placed on cookies that are extremely hot.
Freezing the chocolate kisses first and placing the baking sheet in the freezer for a few minutes helps the chocolate keep its shape.
Cookies Bake Unevenly
If some cookies bake faster than others, the dough balls may be different sizes.
Use 1 tablespoon-sized dough balls so the gluten free peanut butter blossoms bake evenly.
Troubleshooting Gluten Free Peanut Butter Blossoms
| Problem | Why it happens | How to fix it |
|---|---|---|
| Cookies spread too much | Dough was not chilled long enough | Chill the dough for at least 1 hour before baking |
| Cookies are crumbly | Gluten-free flour blend lacks xanthan gum | Use a measure-for-measure gluten-free flour that includes xanthan gum |
| Cookies are dry | Too much flour or overbaking | Measure flour carefully and remove cookies when tops just crack |
| Chocolate kisses melt too much | Chocolate was too warm when added | Freeze the chocolate kisses before baking |
| Cookies bake unevenly | Dough balls are different sizes | Use 1 tablespoon dough balls for consistent baking |
Frequently Asked Questions About Gluten Free Peanut Butter Blossoms
What are gluten free peanut butter blossoms made of?
Gluten free peanut butter blossoms are made with gluten-free flour, peanut butter, butter, sugar, eggs, and vanilla. The cookie dough is rolled in sugar and baked before a chocolate kiss is pressed into the center.
Can you make gluten free peanut butter blossoms without flour?
Yes, you can make gluten free peanut butter blossoms without flour by combining peanut butter, sugar, and egg to form the dough. This version creates a naturally gluten-free cookie with a soft texture.
What is the best flour for gluten free peanut butter blossoms?
The best option is a measure-for-measure gluten-free flour blend that contains xanthan gum. This type of flour helps the cookies hold their shape and prevents them from becoming crumbly.
Are gluten free peanut butter blossoms healthy?
Gluten free peanut butter blossoms are still considered a dessert because they contain sugar, butter, and chocolate. However, they can be a good option for people who need to avoid gluten while still enjoying a classic cookie.
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Why You’ll Love Gluten Free Peanut Butter Blossoms
These gluten free peanut butter blossoms bring the same classic flavor as traditional blossom cookies while remaining completely gluten-free. The soft peanut butter cookie base, light sugar coating, and chocolate center create a perfect balance of texture and sweetness.
I love how easy this recipe is to prepare. The dough mixes quickly, chills for better texture, and bakes in just a few minutes. The chocolate kiss pressed into the center gives the cookies their iconic look and makes them perfect for cookie trays.
They are especially popular during the holidays, but these gluten free peanut butter blossoms are delicious any time of year. Whether you are baking for a celebration, sharing treats with friends, or simply enjoying a homemade cookie, this recipe always delivers a soft, nostalgic dessert.
“If you tried this recipe, tell me how it turned out. Did you keep it gooey or cook it fully?”
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How to Make Gluten Free Peanut Butter Blossoms (Soft Holiday Cookies)
Soft gluten free peanut butter blossoms cookies rolled in sugar and topped with chocolate kisses. A classic holiday cookie made gluten-free.
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
Ingredients
Instructions
1. Whisk gluten-free flour, baking soda and salt in a bowl
2. Beat butter until creamy
3. Add brown sugar and granulated sugar and beat until fluffy
4. Mix in egg, peanut butter and vanilla until smooth
5. Slowly mix dry ingredients into the wet ingredients
6. Cover and refrigerate dough for at least 1 hour
7. Preheat oven to 350°F and line baking sheets with parchment paper
8. Roll dough into 1 tablespoon balls and coat in sugar
9. Bake for 10–12 minutes until tops crack slightly
10. Press chocolate kiss into the center of each cookie
11. Cool on baking sheet for 5 minutes then transfer to rack
Notes
Use a gluten-free flour blend with xanthan gum for best results.
Freeze chocolate kisses so they hold their shape.
Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg
