Peanut Butter Blossoms
Prep time
Cook time
Total time
If you like peanut butter and chocolate you will go crazy for these gluten-free cookies! It is a soft and puffy peanut butter cookie, rolled in sugar and topped with a chocolate kiss... melt in your mouth YUMMY! Plus they are super quick and easy to make. Cookie can be dairy-free, egg-free and vegan.
Recipe type: Cookies, Desserts, Snacks
Cuisine: Gluten-Free, Vegan Optional, Vegetarian
Serves: approximately 30 - 36 cookies
  • ½ cup or 1 stick dairy free butter or butter, softened (we used Earth Balance dairy-free, soy-free sticks)
  • ⅓ cup brown sugar, packed
  • scant ½ cup cane sugar
  • ½ teaspoon vanilla extract
  • 1½ flax eggs (1½ tablespoon flax seed meal + 3¾ tablespoons water) OR 2 eggs*
  • ½ cup peanut butter (I used Natural Creamy Peanut Butter)
  • 1¼ cup gluten-free flour (with xanthum gum)**NOTE: If using eggs, (instead of flax egg) use additional ½ cup flour ** (We used GF Jules flour, Affiliate Link)
  • 1 teaspoon baking soda
  • 1 teaspoon gluten-free baking powder
  • pinch of salt
  • Cane sugar for rolling
  • 30-36 chocolate kisses, wrapper removed (exact number depends on exact number of cookies or for dairy-free/ vegan optional 1 cups dairy free semi-sweet or dark chocolate chips (we like Enjoy Life Foods)
  1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
  2. If you are using flax egg and haven't already made it, in a small bowl mix 1½ tablespoons flaxseed meal with 3¾ tablespoons water and let stand for 5 minutes. Mix again before using.
  3. Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy.
  4. Add flax egg or eggs and beat thoroughly.
  5. Beat in Peanut Butter.
  6. In a separate small bowl, add flour, baking soda, baking powder and salt. Mix with a fork. Then add the flour mixture to the creamed mixture and mix until combined.
  7. Form dough into 1 inch balls, roll cookies in sugar and place on prepared baking sheets about 1½ inches apart. If making vegan version, gently use your thumb to make a small indentation in the center of the cookie. (just like a thumbprint cookie!)
  8. Bake for 8 minutes.* Cookies will be very light brown and puffed. *if you have the time, bake one tray at a time on center rack.
  9. Remove baking sheet from oven and lightly press a chocolate kiss into center of each cookie, allowing it to crack slightly.
  10. If using dairy-free/ vegan option, instead of chocolate kisses, melt chips in a double boiler while cookies bake, then spoon melted chocolate into the center indentation of the cookie. Note, the thumbprint may "close up" a bit during baking, so just gently use your thumb to reinforce the indent if necessary before filling with chocolate.
  11. Cool completely, then store in an airtight container. Store well at room temp for a week. Freeze well.
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