Name: Gluten-Free Peanut Butter Blossoms (Vegan Option)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: ½ cup (100g) brown sugar; ⅓ cup (75g) salted butter, cold *plant-based or regular; ¼ cup (60g) smooth no-stir peanut butter; 1 large egg, cold *can sub ¼ cup unsweetened applesauce; 1 teaspoon vanilla; 1 cup (120g) gluten-free flour 1:1 baking blend; ¾ teaspoon baking soda; ½ teaspoon salt; 22 chocolate kisses *plant-based or regular; optional: ½ cup coarse sanding sugar or granulated sugar

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Classic gluten-free peanut butter blossoms are soft, chewy, and full of peanut butter flavor. Finished with a gorgeous sugary crackled top and chocolate kiss, they’re the perfect easy cookie for the holiday season. Bonus: The recipe can be gluten-free, dairy-free, vegan, nut-free, lactose-free, or regular.

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Light golden brown peanut butter blossom cookies that are topped with a dark brown chocolate kiss on top.

The Best Gluten-Free Peanut Butter Blossoms

Thick and chewy, with a perfectly sugared crispy outside, these gluten-free peanut butter blossoms are a holiday classic. Easy to make with only 9 ingredients and no chill time required, this easy recipe for peanut butter blossoms will be your new go-to. Here’s why:

The Best Texture – Chewy with the perfect crispy caramelized edges.

Flavor – The yummiest combination of peanut butter and chocolate. Yum!

Easy To Make – 9 ingredients and no chilling required.

Dietary/Lifestyle Friendly – Vegan, gluten-free, nut-free, dairy-free, or “regular” this recipe can be easily adjusted to suit your specific lifestyle or dietary needs.

Gluten-Free Peanut Butter Blossoms Ingredients & Substitutions

As always this recipe is gluten-free. That said, I test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these gluten-free peanut butter blossom cookies, but make sure you scroll to the bottom of the recipe card for the complete ingredient list.

Flour: I made these cookies with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, use regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Brown Sugar: This recipe calls for brown sugar. You can substitute this with organic cane or coconut sugar if desired.

Peanut Butter: Use no-stir smooth/creamy peanut butter like Kraft, Skippy, or Jif. To make it nut-free, use sunflower seed butter like SunButter.

Butter: Becel plant-based bricks are my favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.

Egg: You can swap the egg for ¼ cup of unsweetened applesauce.

Chocolate Kisses: Any type or flavor of chocolate kiss will work. To make vegan, No Whey Smooches are perfect or you can use a square of plant-based chocolate.

Sanding Sugar: Optional, but highly encouraged for a touch of extra bling. Regular granulated sugar will work too.

Step-By-Step Instructions

You’ll need a small bowl, a large mixing bowl with a handheld or stand mixer, a spatula, parchment paper, and a large cookie sheet.

1. Preheat the oven to 375ºF, prepare a cookie sheet with parchment paper, and unwrap the chocolate kisses.

2. Beat the butter, peanut butter, and sugar on high for 2-3 minutes or until light and fluffy.

3. Add the egg (or applesauce) and vanilla extract and mix on high until well combined.

4. Measure in the flour, baking soda, and salt and mix until a soft dough forms.

5. Scoop the cookie dough into 1 tbsp balls, roll in the sanding sugar (if using), and place on the cookie sheets approximately 2 inches apart.

6. Bake for 6-8 minutes or until the edges are light golden brown and the center appears slightly underbaked.

7. Immediately place a chocolate kiss in the center of each cookie and gently press down. Let fully cool on the cookie sheet. Enjoy!

Pro Tip: Want a perfectly round cookie? Press errant cookie edges with a butter knife as soon as they are out of the oven and hot.

Flour Measurement: Dry crumbly cookies are often due to improper flour measurement. If you are not measuring by weight, which I always recommend, spoon, not scoop, the flour out of the container and into the measuring cup.

Scrape The Bowl: Make sure to scrape the sides of the bowl several times through the mixing process. This ensures all the butter is properly aerated.

Baking Time: To keep these cookies chewy, do not over-bake. You want the edges just set. If they are hard or dark golden, you have baked the cookies too long.

Baking Location: I always recommend baking cookies one sheet at a time in the middle rack; this allows the heat to circulate evenly around the cookies.

Frequently Asked Questions

Can I Make These “Regular” (ie. not gluten-free, egg-free, etc?)

Yes! Swap the vegan/dairy-free & gluten-free ingredients with their regular counterparts. See the above section titled Ingredients & Substitutions for more detail.

Help! My cookies came out flat.

Oh no, it’s so disappointing when a cookie comes out unexpectedly. Chances are good that the butter was too warm when used. Place the remaining cookie dough in the fridge to chill for 30 minutes or up to 24 hours.

Am I Able to Double the Recipe?

It doubles, triples, heck it even quadruples like a dream!

Can I Freeze the Cookie Dough?

Freezing cookie dough is great for when you need a last-minute cookie. I recommend scooping the cookie dough into 1-tablespoon portions, freezing it on a cookie sheet for 60 minutes, and then popping the cookie dough balls into a freezer ziplock for whenever the cookie craving hits.

How To Store Gluten-Free Peanut Butter Blossoms

A dream to freeze, these easy peanut butter blossoms are good frozen for up to 6 months. Alternatively, please place them in an airtight container and store them at room temperature for up to 5 days.

Pro Tip: Want the softest cookies even on day 5? Put a slice of gluten-free bread (or regular bread if not making them gluten-free) in the airtight container. The cookies will absorb the moisture from the bread and remain incredibly soft.

Full of delicious peanut butter and chocolate cookie flavor, this incredible gluten-free peanut butter blossom recipe is almost too good to be true. A mouthful of soft and chewy classic holiday yum in every bite!

With an adaptable ingredient list, you can tailor this recipe to suit vegan, gluten-free, egg-free, dairy-free, or just plain regular to create the most amazing cookie that everyone can enjoy.

I would love to know if you make this spectacular gluten-free peanut butter blossom recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

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