These gluten-free peanut butter blossoms come together quickly with simple ingredients that result in a delicious cookie the entire family will love!
Iconic peanut butter blossoms – everyone remembers these delicious cookies. When I was a kid, they’d pop up at the holidays on every dessert tray imaginable.
Topped with a Hershey’s Kiss, they were always that perfect holiday cookie that everyone loved so much. Fast forward thirty years and I never thought we’d see a time when flour would become so scarce.
Gluten-Free Peanut Butter Blossoms
Stores galore have been struggling to keep flour in stock; and customers have been learning how to live without flour ever since. While I love the authentic peanut butter blossoms that use regular all purpose flour, these gluten-free version is perfect for those who are sitting on plenty of almond flour.
And obviously for those who are striving for a cookie that’s gluten-free.
With simple ingredients that come together quickly, the real winner is in the finished cookie. These cookies use honey in lieu of refined sugar, and creamy peanut butter for deep, peanut-buttery flavor.
They are rich, delicious and hit all the right spots. Pull out a cup of tea, coffee or simply pour yourself a glass of raw milk and enjoy.
Tips for Baking:
- The dough will be very sticky. Use a little almond flour on your hands to coat them while you roll the dough into balls to place on the cookie sheet.
- If the dough is too sticky, add a little extra flour, one Tablespoon at a time, until the dough comes together and permits you to roll it into balls.
- Chocolate added to the top is not required! If you do choose that route, bake the cookies without the chocolate. Once removed from the oven, place the unwrapped chocolate gently in the top center of the cookie and lightly push down.
- Allow the cookies to cool completely before enjoying. The chocolate center will be very soft until the cookie cools.
If you love these cookies as much as we do, please come back and share the results with me. Find me on Instagram to let me know how they turned out!
Gluten-Free Peanut Butter Blossoms
Ingredients
- 1/2 C peanut butter creamy
- 2/3 C almond flour
- 1/4 tsp baking soda
- 1/4 C honey
- 1/2 tsp pure vanilla extract
- 1 egg
- 12 Reeses Peanut Butter Cups or Hershey's Kisses, piece of chocolate
Instructions
- Preheat oven to 350 degrees F.
- Mix all ingredients together in a medium size bowl or blender bowl.
- Using a spoon, place a scoop of dough in your hand and roll into a ball. Place on a parchment-lined cookie sheet.
- Use the bottom of a glass to flatten the top of each cookie down slightly. If you choose, you can dip the bottom of the glass lightly in sugar (not required).
- Bake the cookies for 9 minutes or until golden brown. Remove from the oven, but leave on the cookie sheet.
- Immediately place a chocolate (Hershey's Kiss, Reeses Peanut Butter Cup) in the center of the cookie and push down.
- Allow to cool completely before enjoying. Store uneaten cookies in an airtight container.
Nutrition
If you loved this recipe, I would be so appreciative if you it a review.
Make sure you snap a pic of your cookies & tag me on Instagram . Use the tag #RebootedMom or in your IG post at @RebootedMom.
For more great recipes, follow me on Pinterest, Facebook and Instagram!
[…] Gluten-Free Peanut Butter Blossoms […]