I love making these classic gluten free peanut butter blossoms for the holidays. Chewy peanut butter cookies are rolled in granulated sugar, baked until golden at the edges, then finished with a chocolate kiss in the center for that nostalgic bite everyone remembers. The recipe adapts easily to a dairy-free version using dairy-free chocolate “kisses” and plant-based butter, so no one has to miss out.
These cookies join our favorite holiday treats like soft gluten free sugar cookies, fruity holiday cookie variations, and gluten-free gingerbread men. They’ve become a yearly tradition in our house because my son calls them his favorite. They’re classic, comforting, and great for sharing with family and friends.
Peanut butter cookies are one of those timeless holiday staples — simple, satisfying, and always welcome on a cookie tray. If you love peanut butter flavors, these are a must-try alongside other peanut-forward treats such as gluten-free nutter butter–style cookies and peanut butter bars.
Why these peanut butter blossoms stand out
- Perfect texture: Golden, slightly crisp edges from a bit of almond flour combined with a soft, chewy peanut butter center make these cookies nostalgic and satisfying. For best results use a smooth, sturdy peanut butter (a classic creamy style works well).
- Holiday tradition worthy: Everyone deserves a classic cookie at the holidays, whether they need gluten-free or dairy-free options. This recipe delivers both without sacrificing flavor. For dairy-free chocolate, look for allergen-friendly chocolate “kisses” or similar candy.
- Easy to make: The method is straightforward and kid-friendly — rolling dough into balls, coating with sugar, and pressing a chocolate kiss on top. They’re a fun cookie to make with helpers.
Key ingredients that make a difference
- Peanut butter: This is the star of the cookie. A smooth, creamy peanut butter provides the best texture and spread. If using a natural peanut butter that separates, stir it well before measuring.
- Butter and sugars: Butter (or a solid plant-based butter for dairy-free) and a mix of brown and granulated sugar give these cookies flavor and chew. Be sure to use extra granulated sugar for rolling the dough balls.
- Chocolate kisses: Traditional chocolate kisses work great; for dairy-free versions, choose dairy-free chocolate candies designed to mimic kisses. If using dairy-free chocolate, allow the cookies to cool slightly before pressing them in as they may melt faster.
- Almond flour: A bit of almond flour helps create slightly crisp edges and improves texture when combined with a gluten-free all-purpose flour blend.
- Gluten-free flour blend: A good-quality gluten-free all-purpose flour creates the base of the cookie dough. Combined with almond flour, it yields a dependable texture for this recipe.
Let’s make the nostalgic cookie
Pro tip: Don’t skip chilling the dough. For gluten-free cookies, chilling hydrates the flours and reduces excessive spreading, resulting in a better texture.
If you want more peanut butter treats, try peanut butter bars, peanut butter reindeer cookies, or an easy peanut butter frosting recipe — they’re all lovely companions to these blossoms.
Easy Gluten Free Peanut Butter Blossoms (Dairy Free Option Too!)
Ingredients
- ½ C butter, softened (or plant-based stick for dairy-free)
- ¾ C creamy peanut butter
- ½ C brown sugar
- ½ C granulated sugar, plus extra for rolling
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ C gluten-free all-purpose flour blend (use a reliable brand)
- ¼ cup almond flour
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 36 chocolate kisses or dairy-free chocolate candies
Instructions
- Preheat the oven to 350°F (175°C). In a stand mixer or large bowl, cream together the softened butter, peanut butter, brown sugar, and ½ cup granulated sugar until smooth.
- Add the egg and vanilla, mixing until combined.
- In a separate bowl, whisk the gluten-free flour, almond flour, cornstarch, salt, baking powder, and baking soda until evenly blended.
- Gradually add the dry ingredients to the wet ingredients, mixing a little at a time until a soft dough forms.
- Cover the dough and chill in the refrigerator for 30–45 minutes to firm up.
- Use a small cookie scoop to form 1-inch balls. Roll each ball in granulated sugar and place on a parchment- or silicone-lined baking sheet, spacing them a couple inches apart.
- Bake for 9–11 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
I like to freeze these cookies and pull one or two out when I’m craving a treat. They thaw in about 15 minutes at room temperature and keep their texture well.
Store leftovers in an airtight container for 3–4 days. Make sure the cookies are completely cool before storing to avoid condensation and sogginess.
This recipe converts easily to dairy-free: use plant-based stick butter and dairy-free chocolate candies. Firm, stick-style plant butters work best for cookie texture.
Nutrition
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Calories: 120kcal
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Carbohydrates: 13 g
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Protein: 2 g
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Fat: 7 g
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Sugar: 9 g