Posted Dec 08, 2017, Updated Jun 23, 2024 Do you have a Christmas cookie recipe that you absolutely have to make every year?! For me, it’s these gluten free peanut butter blossoms! They are made with 7 ingredients, in one bowl in 20 minutes. They’re perfect for surprise holiday guests, and are guaranteed to be everyone’s favorite. Plus, they are gluten and dairy-free which means that even loved ones with unique dietary needs can enjoy them.
Gluten-Free Peanut Butter Blossoms: Substitutions
Creamy Peanut Butter. Crunchy peanut butter or sunflower butter are good substitues. 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. organic cane sugar and brown sugar are good substitutes. Mini Chocolate Chips. I highly recommend adding mini chocolate chips to this recipe to add extra chocolate flavor throughout the cookies. Or, you can omit the chips. Chocolate Candies. See “method” section for how I made these fun Christmas shaped candies Or use store-bought candy like Hershey Kisses, Dove Dark Chocolate Promises, and peanut butter cups.
How to Make Gluten-Free Peanut Butter Blossoms
These cookies are made in one bowl! We’ll walk through the process together, and don’t forget to watch the video. Begin by putting freezing the chocolate. Wether you use homemade or store bought chocolates (kisses), they need to be frozen so they don’t melt when put on top of the warm cookie. If you make your own chocolates, remove them from the molds and put them in a bowl to freeze completely. Or, placed unwrapped chocolate kisses in the freezer at least 1 hour before making the cookies. Then, in a large bowl, mix together the peanut butter and sugar. Once combined, add the egg, vanilla and salt and stir. Mix in the mini chocolate chips until evenly distributed throughout the dough. Then, roll 2 Tablespoon portions of dough into balls or use a small cookie scoop and on baking sheet lined with parchment paper about 1” apart. 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! Bake for 8-10 minutes or until bottoms are just barely browned and the cookies look set. As soon as you remove the pan from the oven, remove the 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 to cool completely. If you choose to make chocolate shapes, you may need to put the cookies on the pan in the freezer or outside on a cold day, to prevent the shapes from melting.
Making Chocolate Shapes
I used these silicone molds to make fun Christmas shapes out of chocolate. To do this: 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.
Serve
Serve the gluten free peanut butter blossoms after they have cooled completely. Or, add them to a cookie tray with your favorite Christmas cookies!
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. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
