These Gluten-Free Peanut Butter Blossoms are a soft, chewy, naturally gluten-free version of the classic holiday cookie, made with creamy peanut butter, honey, almond flour, and a chocolate kiss pressed into the warm cookie for the iconic look.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Peanut Butter Blossoms
🕒 Ready In: ~20 minutes
👪 Serves: 12 cookies
🍽 Calories: ~170 per cookie (estimated)
🥣 Main Ingredients: Peanut butter, almond flour, coconut flour, chocolate kisses
📖 Dietary Info: Naturally gluten-free, oil-free and dairy-free (use dairy-free chocolate if needed)
👌 Difficulty: Easy - one bowl, no chilling, ready in minutes
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Because this dough uses pantry staples and comes together in one bowl, it's ideal for quick baking sessions, gifting, cookie exchanges, or holiday dessert trays. The cookies stay soft at room temperature, hold their shape well, and deliver the nostalgic flavor of traditional peanut butter blossoms without gluten or refined sugar.
For more easy gluten-free desserts, try our Pecan Snowball Cookies, Cranberry Cheesecake Bars, or festive Maple Pecan Pie Bars.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Gluten-Free Peanut Butter Blossoms:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Peanut Butter Blossoms:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Peanut Butter Blossoms FAQs:
- More Cookie Recipes You'll Love
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- Gluten-Free Peanut Butter Blossoms
Why You'll Love these Gluten-Free Peanut Butter Blossoms:
Classic holiday favorite: The perfect mix of peanut butter and chocolate in every bite.
Naturally sweetened: Made with honey instead of refined sugar for a wholesome twist.
Soft and chewy: Almond and coconut flours keep the texture tender while holding the Hershey's Kiss perfectly in place.
Gluten-free: A simple, better-for-you version of a nostalgic cookie.
Quick to make: No chilling or complicated steps, ready in under 30 minutes.
Crowd-pleasing: Loved by kids and adults alike, perfect for cookie swaps or dessert platters.
Key Ingredients:
- creamy peanut butter. Use creamy, natural peanut butter with no added sugar or oil. Stir well before measuring to ensure even consistency.
- honey. Adds natural sweetness and helps bind the dough. Maple syrup can be substituted, but the cookies will spread slightly more.
- almond flour. Provides structure while keeping the cookies moist and tender, use finely ground almond flour for best results.
- coconut flour. Absorbs excess moisture and keeps the cookies from being greasy; measure carefully since it's highly absorbent.
- hershey kisses. The classic chocolate center, press them into the cookies right after baking so they stick without melting completely.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-Free Option: Use dairy-free chocolate kisses or dark chocolate squares for fully dairy-free cookies.
- Maple Syrup Swap: Replace honey with maple syrup for a slightly deeper, caramel-like flavor.
- Sugar-Coated Version: Roll the dough balls in coconut sugar before baking for a classic sparkly peanut butter blossom finish.
- Flour Adjustments: If the dough feels too wet, add an extra teaspoon of coconut flour; if too dry, mix in a small spoonful of peanut butter.
- Different Chocolate Toppings: Use mini peanut butter cups, chocolate disks, or dairy-free drops in place of Hershey's Kisses.
- Mini Blossoms: Roll smaller dough balls and use chocolate chips to make bite-sized versions for cookie trays or gifting.
How to Make Peanut Butter Blossoms:
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat together the creamy peanut butter, honey, and vanilla extract until well combined.
- Slowly mix in the almond flour, coconut flour and baking soda.
- Roll the dough into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
- As soon as the cookies come out of the oven, gently press a Hershey Kiss into the center of each cookie. Transfer to a wire cooling rack to cool completely.
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Recipe Notes & Tips:
- Use room temperature ingredients: Cold peanut butter or honey can make the dough stiff and harder to mix.
- Shape evenly: Use a cookie scoop for uniform cookies that bake evenly and hold the Kisses perfectly.
- Don't over bake: Remove the cookies when the edges are just set, the centers should still be soft. They'll firm up as they cool.
- Add the chocolate immediately: Press the Hershey's Kisses into the cookies as soon as they come out of the oven so they stick well.
- Cool completely: Let the cookies cool fully before stacking or storing to prevent smudging the chocolate.
- Make it dairy-free: Use dairy-free chocolate kisses or a square of dark chocolate in the center instead.
- Extra flavor boost: Add a pinch of sea salt on top before baking for a sweet-salty finish.
- Holiday tip: Roll the dough balls in coconut sugar before baking for a sparkly, festive touch.
How to Store:
Room Temperature: Store cookies in an airtight container for up to 5 days. Keep them in a cool, dry place to prevent the chocolate from melting.
Refrigerator: Store in a sealed container for up to 10 days for a slightly firmer texture.
Freezer: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature before serving.
Gluten-Free Peanut Butter Blossoms FAQs:
Yes, just make sure it's well-stirred so the oil is fully incorporated. If your dough feels too soft, add 1-2 extra tablespoons of almond flour.
Absolutely. Almond butter or cashew butter both work, though the flavor will be milder than peanut butter.
That's normal for blossom cookies, it helps create that classic appearance and gives the chocolate a perfect place to sit.
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Gluten-Free Peanut Butter Blossoms
Ingredients
- 1 cup creamy peanut butter
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 12 hershey kisses
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat together the creamy peanut butter, honey, and vanilla extract until well combined.
- Slowly mix in the almond flour, coconut flour and baking soda.
- Roll the dough into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
- As soon as the cookies come out of the oven, gently press a Hershey Kiss into the center of each cookie. Transfer to a wire cooling rack to cool completely.
Nutrition
Notes
- Use room temperature ingredients: Cold peanut butter or honey can make the dough stiff and harder to mix.
- Shape evenly: Use a cookie scoop for uniform cookies that bake evenly and hold the Kisses perfectly.
- Don't over bake: Remove the cookies when the edges are just set, the centers should still be soft. They'll firm up as they cool.
- Add the chocolate immediately: Press the Hershey's Kisses into the cookies as soon as they come out of the oven so they stick well.
- Cool completely: Let the cookies cool fully before stacking or storing to prevent smudging the chocolate.
- Make it dairy-free: Use dairy-free chocolate kisses or a square of dark chocolate in the center instead.
- Extra flavor boost: Add a pinch of sea salt on top before baking for a sweet-salty finish.
- Holiday tip: Roll the dough balls in coconut sugar before baking for a sparkly, festive touch.
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