Gluten Free Peanut Butter Blossoms
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 Christmas cookie easy to make and delicious!
Servings 60 cookies
Calories 91kcal
Equipment
- 4 baking sheet
- 4 sheet of parchment paper
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.
Nutrition
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 10.7g | Protein: 1.5g | Fat: 4.8g