Gluten free peanut butter blossoms made with no refined sugar and taste just like the traditional cookie! Simple ingredients like natural peanut butter, coconut sugar and gluten free flour make this healthy Christmas cookie easy to make and delicious!
Healthy Peanut Butter Blossom Cookies
When you think of Christmas cookies, what comes to mind? For me, peanut butter blossoms are a given for any Christmas cookie platter.
My husband loves these cookies and requests them every year! I’ve been looking for ways to reduce our refined sugar intake this year so Christmas baking has become a new mission for me.
I wanted to be able to make healthy Christmas cookies that tastes just as good as the original favorites. The benefit to making Christmas cookies without refined sugar would hopefully be less inflammation, gut issues and hormonal acne flare-ups I’ve been experiencing lately!
Extra peanut butter for dipping makes these healthy peanut butter blossoms a no brainer.
🍪 Ingredients – What You Need to Make Peanut Butter Blossoms Gluten Free
Here is what you need:
For the peanut butter blossom dry ingredients:
- gluten free flour – 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.
- baking soda + salt
For the cookie wet ingredients
- coconut sugar – coconut sugar is a delicious natural sugar used for baking. It has a caramel like flavor and is perfect to swap for white sugar or brown sugar. You will need just a bit extra coconut sugar for rolling the cookie balls.
- organic creamy peanut butter – the smoother the better for these cookies. I love Smucker’s organic peanut butter for these cookies – the only ingredient is peanuts.
- oat milk – any type of non-dairy milk will do. You can also use dairy milk if you prefer.
- butter
- egg
You also need Hershey’s Kisses for this recipe. An 11-ounce package will work well.
🔪 Instructions – How to Make Healthy Peanut Butter Blossom Cookies
Here is how you make the healthy peanut butter blossoms:
1. Mix the butters and sugar. Cream together softened butter, coconut sugar and peanut butter.
2. Add liquids. Add in nut or oat milk, vanilla extract and egg.
3. Combine the dry ingredients. Mix together dry ingredients; gluten free 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.
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.
💭 Helpful Tips – Holiday Cookie Baking Success
Here are just a few of my favorite tips that help create delicious peanut butter blossoms every time.
Tips for Storing Christmas Cookies
How to Store Christmas Cookies – truth be told, I do not usually have to worry about storing my Christmas cookies for very long. My family tends to barrel right through any cookie recipe I make.
Depending on the cookie recipe, Christmas cookies will stay fresh anywhere from a few days to a few weeks in an air tight container. Lay cookies flat in a cookie storage container with pieces of parchment paper separating cookies.
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.
How to Freeze Christmas Cookies – the best way to freeze cookies is to freeze the cookie dough. Follow the recipe up through right before you will bake them. Place each cookie 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 cookie sheet and add to a freezer-proof container. Cookie dough will stay in the freezer for up to 3 months.
You can bake cookies straight from frozen as long as you add one to two minutes to the baking time. Sally’s Baking Addiction has a great guide for freezing cookie dough that might be helpful.
Ideas for Gifting Christmas Cookies
Baking cookies is a great and inexpensive way to gift those you love during the holidays. Here are a few ideas I found that are adorable for gifting Christmas cookies:
- Create a holiday cookie box just like Half Baked Harvest.
- Gift a friend a giving plate filled with Christmas cookies.
- DIY cookie kits allow friends to bake at their leisure.
Other Healthy Cookie Recipes to Add to your Holiday Cookie Platter!
All of these delicious healthy cookies will be a great addition to your Christmas baking:
- Dairy Free Chocolate Chip Cookies
- Gluten Free Snickerdoodles
- Almond Flour Chocolate Chip Cookies
- Gluten Free Sugar Cookies
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📋 Recipe
Gluten Free Peanut Butter Blossoms
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 miniature 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
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