Gluten-Free Peanut Butter Blossoms
These Gluten-Free Peanut Butter Blossoms are a soft, chewy, naturally gluten-free version of the classic holiday cookie
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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