Gluten free peanut butter blossoms made with no refined sugar and taste just like the traditional Hershey Kiss cookie recipe! Simple ingredients like natural peanut butter, coconut sugar and gluten free flour make this healthy thumbprint Christmas cookie easy to make and delicious!
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Christmas cookie time is here! It's hard not to go totally crazy and bake all the cookies. Gluten free peanut butter blossoms are the one cookie that always goes so quickly in my house!
But I wouldn't hold it against you if you did make a few of my favorite recipes and share them with your friend and family this year! Aside from this recipe, my dairy free chocolate chip cookies and my almond butter oatmeal cookies are two of my faves!
What Makes This Recipe Work?
- Gluten free peanut butter blossoms are a classic Christmas cookie made a bit healthier without gluten, shortening, lard or refined sugar.
- Quick and easy Christmas cookie that is great for beginners and works for cookie exchanges and holiday parties.
- Soft yet chewy with wonderful texture, super light and delicious!
- Baking these gluten free peanut butter blossoms is a great way to use up extra Hershey Kisses you may have on hand from Halloween or parties.
Ingredients You Need For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- gluten free flour - To make this recipe gluten free, I recommend either Bob's Red Mill gluten free 1-1 baking flour or King Arthur flour gluten free all purpose flour. Both measure at one-for-one compared to all purpose flour and provide a great texture for gluten free cookies.
- coconut sugar - you can easily swap for white sugar if you prefer or if that's what you have on hand. If you want to keep the recipe more traditional, opt for white granulated sugar.
- peanut butter - a smooth, creamy nut butter is the best choice. I recommend Georgia Grinders, Smucker's organic or Jif.
- Hershey Kisses - you really can't make this Hershey Kiss cookie recipe without those, right?
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
1. Mix the butters and sugar. Cream together softened butter, coconut sugar and
butter. If your butter is soft you should be able to make these without a mixer.
2. Add liquids. Add in nut or oat milk, vanilla extract and egg.
3. Combine the dry ingredients. Mix together dry ingredients; flour, baking soda and salt.
4. Mix everything together. Add dry ingredients to butter and sugar mixture in three parts mixing thoroughly.
5. Chill the dough. Allow the dough to chill in the refrigerator for one hour or more.
6. Scoop out the cookie dough. Once chilled, use a small cookie scoop to roll out little cookie dough balls. Roll balls in sugar.
7. Arrange the cookies. Place cookie dough balls on a cookie sheet lined with parchment paper, spacing them two inches apart. You could also use a mini muffin pan if you have one.
8. Time to bake! Bake at 375F for 6 minutes and remove from the oven. Press a Hershey's kiss into each of the tops of the cookies and allow to cool for five minutes on the pan. Carefully move cookies to a cooling rack and allow them to cool completely.
Expert Tips
- Storage: Lay gluten free peanut butter blossoms flat in a storage container with pieces of parchment paper separating cookies. Store at room temperature for up to one week. Be sure to completely cool any cookies before storing them.
- Freezer Directions: These cookies freeze well by placing them in a freezer safe container and freezing them for up to 3 months.
- Freezing cookie dough: To freeze the cookie dough, Follow the recipe up through right before you will bake them. Place each ball on a cookie sheet lined with parchment paper and put into the freezer. Freeze for a few hours then remove the cookie dough balls from the baking sheet and add to a freezer-proof container. Cookie dough will stay in the freezer for up to 3 months.
- Allow them to cool completely before storing to ensure kiss shape stays upright. The kisses will be soft until they cool completely.
- Feel free to make this Hershey Kiss cookie recipe into a Reese's cup recipe by swapping those in! According to the Celiac Disease Foundation all Reese's peanut butter cups except for seasonal shapes are gluten free.
- This recipe is a great quantity for cookie exchanges or walks because it makes about 5 dozen. You can double it to make 10 dozen or reduce the ingredients amount by ⅘ to make a one dozen, small batch version.
- Make them sugar free by swapping out coconut sugar for a keto sweetener like Whole Earth Sweetener Monk Fruit and Stevia Blend.
- Use vegan butter to make them dairy free.
FAQs
Yes! I've learned the hard way that not only do Hershey kisses melt in the oven, but they also will melt if you try to put them onto the cookies immediately out of the oven. The secret is to place the candy on top of the cookie and press down slightly after allowing them to cool for one minute. Don't wait too long though or else they will not stick.
They may be over-baked or have had too much flour added. I measure my flour by spooning it into a measuring cup and leveling it with a knife. Also, be sure to keep an eye on the time and make sure not to over-bake them. Finally, check that the peanut butter you are using is not too dried out.
If your dough seems to crumbly to roll try adding in 1 teaspoon of water to allow dough to come together more easily.
Related Recipes
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Gluten Free Peanut Butter Blossoms
Equipment
Ingredients
- 1 ¾ cups gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter at room temperature
- ½ cup natural creamy peanut butter
- 1 cup coconut sugar plus additional for rolling
- 1 large egg
- 1 tablespoon oat milk
- 1 teaspoon vanilla extract
- 11 ounce package Hershey's Kisses
Instructions
- Whisk together flour, baking soda and salt in a medium bowl and set aside. Using a stand mixer or a large bowl with a hand mixer, cream together butter, peanut butter and coconut sugar. Add in egg, oat milk and vanilla and beat until well blended. Add the dry ingredients in three parts, mixing thoroughly. Refrigerate for one hour.
- Preheat oven to 375F. Line a cookie sheet with parchment paper and set aside. Using a mini cookie scoop, roll balls of dough into small balls. Roll each cookie in coconut sugar and place on the cookie sheet.
- Bake cookies for 6 minutes and remove from oven. Lightly press a Hershey kiss into the center of each cookie. Allow to cool on the cookie sheet for 5 minutes then carefully move to a cooling rack to cool.
Notes
- Storage: Lay cookies flat in a storage container with pieces of parchment paper separating cookies. Store at room temperature for up to one week. Be sure to completely cool any cookies before storing them. A piece of bread added to cookie storage is a great way to keep cookies moist, especially chocolate chip cookies.
- Freezer Directions: These cookies freeze well by placing them in a freezer safe container and freezing them for up to 3 months.
- Freezing cookie dough: To freeze the cookie dough, Follow the recipe up through right before you will bake them. Place each ball on a cookie sheet lined with parchment paper and put into the freezer. Freeze for a few hours then remove the cookie dough balls from the baking sheet and add to a freezer-proof container. Dough will stay in the freezer for up to 3 months.
- Allow them to cool completely before storing to ensure kiss shape stays upright. The kisses will be soft until they cool completely.
- Feel free to make this Hershey Kiss cookie recipe into a Reese's peanut butter cup recipe by swapping those in! According to the Celiac Disease Foundation all Reese's peanut butter cups except for seasonal shapes are gluten free.
- This Hershey Kiss cookie recipe is a great quantity for cookie exchanges or walks because it makes about 5 dozen. You can double it to make 10 dozen or reduce the ingredients amount by ⅘ to make a one dozen, small batch version.
- Make them sugar free by swapping out coconut sugar for a keto sweetener like Whole Earth Sweetener Monk Fruit and Stevia Blend.
- Use vegan butter to make them dairy free.
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