Gluten-Free Peanut Butter Blossoms

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Gluten-free peanut butter blossoms are made with 7 ingredients in one bowl and are ready in 20 minutes! Dress them up by making your own holiday shaped chocolates and they’ll be the first to disappear from your cookie tray!

Overhead view of six Gluten-free Peanut Butter Blossoms


Do you have a cookie recipe that you absolutely have to make every year?! For me, it’s these gluten-free peanut butter blossoms! One bite of these instantly transports me back to my childhood. They make me feel warm and fuzzy and it just wouldn’t be Christmas without a batch of them!

These gluten-free peanut butter blossoms are made with 7 ingredients, in one bowl and are ready from start to finish in 20 minutes. They’re perfect for surprise holiday guests, and are guaranteed to be everyone’s favorite variety on your cookie trays!

Plus, they are gluten and dairy-free which means that even loved ones with special dietary needs can enjoy every last chocolate and peanut buttery bite.

Overhead view of 8 Gluten-Free Peanut Butter Blossoms

How to make Gluten-Free Peanut Butter Blossoms

These cookies are very easy to make, don’t forget to watch the video.

Mixing. I mix them by hand but you could use a standing mixer if you like! Just be careful not to over-beat the ingredients! Beat until they are just combined!

Freeze the chocolate! Wether you use homemade chocolate candies or store bought varieties like the traditional Hershey’s kisses, they absolutely must be frozen if you don’t want a melty chocolate mess! If you make your own chocolates, remove them from the molds and place them in a cold container in the freezer before baking your cookies. Even though they’re frozen they’ll get softer when you handle them. And if you go through the trouble of making cute shapes you want them to keep their form when they come into contact with the warm cookies!

Freeze the cookies! If you are using fun shapes I recommend placing the warm cookies with the chocolate on them in the freezer immediately to slow the melting process and keep them from losing their shapes! But just keep them in there for 15 or so minutes until the have cooled enough for the chocolate to hold its shape!

These cookies don’t spread. They will come out of the oven in the shape you put them in! So keep that in mind as you make your balls!

Overhead view of six step-by-step photos showing how to make gluten-free peanut butter blossoms

Making chocolate shapes

I used these silicone molds to make fun Christmas shapes out of chocolate. To do this:

  1. Melt 1/2 cup chocolate chips with 1 tablespoon peanut butter,
  2. Pour it into the mold
  3. Freeze for at least 1 hour.

You can use any chocolate variety you love, and skip the peanut butter if you want! But I enjoy the extra peanut butter flavor and the way it makes the chocolate a little softer.

Store/freeze

Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Up close, overhead view of one Gluten-free Peanut Butter Blossoms with a bite taken out of it surrounded by three other cookies

Recipe FAQs

Are Hershey Kisses gluten-free?

Yes, solid chocolate Hershey kisses are gluten-free.

Can I double the recipe?

Yes, to make more than 12 cookies double or triple the recipe.

Are peanut butter cups gluten-free?

Our favorite peanut butter cups are Justin’s and they are gluten-free. Most Reese’s are also gluten free (except for the holiday shaped varieties).

Can I freeze these cookies?

Yes, freeze in an airtight container for up to 2 months.

Overhead view of six Gluten-Free Peanut Butter Blossoms

Gluten-Free Peanut Butter Blossoms: Substitutions 

There are only 7 ingredients in these cookies, and I haven’t tried making many substitutions because they are simply perfect as-is! But here are a few possibilities!

  • Peanut Butter. Readers have reported that Sunflower Seed Butter works great in this recipe! I do not recommend using almond butter, as I have tried it and it didn’t taste nearly as good as peanut butter. If you’re looking for a paleo blossom cookie check out my Paleo Almond Butter Blossom recipe (which is also vegan).
  • Granulated Sugar. I use organic cane sugar in this recipe. Brown sugar also works well.
  • Mini Chocolate Chips. I highly recommend adding mini chocolate chips to this recipe to add extra chocolate flavor throughout the cookies. You can omit them if you’d like!
  • Chocolate Candies. See “method” section for how I made these fun Christmas shaped candies If you’d like to use store bought candy that’s obviously totally great too! Hershey Kisses, Dove Dark Chocolate Promises, and peanut butter cups are all great choices.
Front view of one Gluten-free Peanut Butters Cookie with a bite take out of it

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Gluten-Free Peanut Butter Blossoms

Laura
Gluten-free peanut butter blossoms are made with 7 ingredients in one bowl and are ready in 20 minutes! Dress them up by making your own holiday shaped chocolates and they'll be the first to disappear from your cookie tray!
5 from 5 votes
Course Dessert
Cuisine American
Servings 12 Cookies
Calories 212.7
Prep Time5 minutes
Cook Time10 minutes
Cooling time30 minutes
Total Time45 minutes

Ingredients 
 

Homemade Chocolate Candies

Instructions 

  • Place chocolate candies in the freezer at least 1 hour before making cookies!
  • Preheat oven to 350 degrees F
  • In a large bowl, mix together peanut butter and sugar.
  • Add egg, vanilla and salt and stir until combined.
  • Mix in chocolate chips until evenly combined.
  • Roll 2 TBS portions of dough into balls or use a small cookie scoop and on baking sheet lined with parchment paper about 1” apart (these cookies do not spread at all).
  • Bake for 8-10 minutes or until bottoms are just barely browned.
  • As soon as you remove the pan from the oven, remove chocolate candy from the freezer and gently press one into the center of each cookie.
  • Let cool for 5 minutes on the baking pan, then carefully transfer to a wire cooling rack.
  • If you choose to make chocolate shapes, you may need to put the cookies on the pan in the freezer to prevent the shapes from melting!

Homemade Chocolate Candies

  • In a microwave-safe bowl melt together chocolate chips and peanut butter and stir until combined and smooth.
  • Place a silicone mold on a baking sheet and fill it with the prepared chocolate peanut butter mixture. 
  • Place filled mold in the freezer until chocolate has hardened (about 1-2 hours). 
  • Once hardened, remove from mold and place back in the freezer until cookies are ready, then use them as the frozen chocolate in the recipe! 

Video

Notes

*If using unsalted peanut butter you may need to increase the amount of sea salt to 1/2 tsp! 

Ingredient Substitutions

  • Peanut Butter. Readers have reported that Sunflower Seed Butter works great in this recipe! I do not recommend using almond butter, as I have tried it and it didn’t taste nearly as good as peanut butter. If you’re looking for a paleo blossom cookie check out my Paleo Almond Butter Blossom recipe (which is also vegan).
  • Granulated Sugar. I use organic cane sugar in this recipe. Brown sugar also works well.
  • Mini Chocolate Chips. I highly recommend adding mini chocolate chips to this recipe to add extra chocolate flavor throughout the cookies. You can omit them if you’d like!
  • Chocolate Candies. See “method” section for how I made these fun Christmas shaped candies If you’d like to use store bought candy that’s obviously totally great too! Hershey Kisses, Dove Dark Chocolate Promises, and peanut butter cups are all great choices.

Store/freeze

Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 212.7kcal | Carbohydrates: 18.5g | Protein: 7.2g | Fat: 14.2g | Saturated Fat: 3g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 6.5g | Cholesterol: 15.5mg | Sodium: 50.9mg | Potassium: 32mg | Fiber: 2.5g | Sugar: 14.3g | Vitamin A: 25IU | Calcium: 4mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




12 Comments

  1. 5 stars
    I loved these. I made the chocolate and they froze up quickly and were very cute. Those were a great idea. I forgot the salt but I don’t think I have sea salt anyway. I thought they tasted amazing and my family agreed. Thanks for the recipe.

  2. 5 stars
    I always love looking at your blog– you have the most creative recipes and your photography is beautiful! These cookies look so great– so neat how these don’t have any flour! I’m going to Pin this now so I can come back to it at Christmas!

  3. Not sure why you don’t recommend using seed butter. I’ve been making these with peanut-free sun butter for years!

    1. Hey Anne! I just had never tried it before and didn’t want to lead anyone astray! But I will add that sun butter works great! 🙂

  4. Oh my goodness. I LOVE the idea of the chocolate shapes on top! A bit more work, but definitely a show stopper!

    1. They’re actually super easy to make! Just a mold and some melted chocolate! 😉 But they definitely make them even more fun!

  5. I’m making these. I love that they’re flourless. Now I just have to find cute little chocolate toppings like yours!

  6. Confession: I love the kids cookies like these but have never made them. I would have gone in without freezing the chocolate and it would not have been good. Can’t wait to try!!