If you love peanut butter + chocolate, you'll go crazy for these super easy gluten-free cookies! Recipe updated to include a vegan option too!
Peanut Butter Blossoms
Soft, puffy peanut butter cookie + chocolate kiss = melt in your mouth YUMMY!
In the past year, we have fallen in love with these Gluten-Free Peanut Butter Blossoms!
Truth: I have never made Peanut Butter Blossoms until this past Winter when I was playing around with my mom’s peanut butter cookie recipe and added chocolate kisses on a whim…OMG, I’ve been missing out all these years!
I mean what’s not to love?
It is a soft and puffy peanut butter cookie, rolled in sugar and topped with a chocolate kiss… melt in your mouth YUMMY!
And if you like peanut butter and chocolate, you will go crazy for these cookies too!
Plus, I recently made them with a vegan/ dairy free option using melted chocolate and omg, so good!
Essentially a peanut butter chocolate thumbprint cookie!
And they are super quick and easy to make!
The entire recipe takes less than 30 minutes!
All you need is 11 ingredients, all you probably have in your pantry.
You’ll need butter or dairy-free butter, brown sugar, cane sugar, vanilla, egg or flax egg, peanut butter, gluten-free all purpose flour (we use GF Jules – Affiliate Link), baking soda, baking powder, a pinch of salt, and chocolate kisses or chocolate chips.
With regards to making them gluten-free, I love using GF Jules gluten-free all purpose flour — they taste just like the original! Maybe even better!
Purchasing through an affiliate link generates a small percentage of the sale for me, but does not change your cost at all. So purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Peanut Butter Blossoms…
They are also one of the easiest cookies to make.
It starts with the peanut butter cookie dough (can be made dairy-free, egg-free and vegan).
You bake the cookie first. The dough does expand when baking so leave about 2 inches in between the cookies.
Then once the cookies have finished baking, you press a milk chocolate kiss into the center of the cookie. That’s it!
The bottom of the kisses will be a little warm and melty at first which is the best time eat them in my humble opinion 🙂
If making them vegan/ using dairy free chips. you make a small indent using your thumb in the cookie before baking and melt the chocolate using a double boiler while the cookie bakes.
Reinforce the indent and pour in the melted chocolate after baking.
However you make them, we hope you love them as much as we do!
Scroll down for recipe and leave a comment if you try.
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.
Author: Healthy Gluten-Free Family
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)
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 ⅓ 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)
Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
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.
Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy.
Add flax egg or eggs and beat thoroughly.
Beat in Peanut Butter.
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.
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!)
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.
Remove baking sheet from oven and lightly press a chocolate kiss into center of each cookie, allowing it to crack slightly.
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.
Cool completely, then store in an airtight container. Store well at room temp for a week. Freeze well.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...