Gluten-Free Peanut Butter Blossoms

These gluten-free peanut butter blossoms are soft, thick, and full of rich peanut butter flavor, rolled in sugar for a lightly crisp coating, and finished with a classic chocolate kiss pressed into the center. Made with simple ingredients and no flour, the cookies are tender, chewy, and naturally gluten-free.

Author: Sloane’s Table

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Servings: 18 cookies

Calories: 50 kcal per serving

Ingredients

½ cup - brown sugar
¼ cup - granulated sugar
½ tsp - baking soda
½ tsp - kosher salt
1 - egg
1 tsp - vanilla extract
1 cup - peanut butter
¼ cup - granulated sugar
18 - chocolate kisses

Instructions

In a medium-sized bowl, whisk the brown sugar, granulated sugar, baking soda, salt, egg, and vanilla until fully combined and smooth.
Fold in the peanut butter with a rubber spatula, mixing for about 2-3 minutes to until fully incorporated.
Using a 2 tablespoon cookie scoop, portion the cookie dough onto one baking sheet lined with parchment paper. Freeze cookie dough for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Roll the frozen cookie dough in granulated sugar and place on the prepared baking sheet spaced about 2 inches apart.
Bake the cookies for 8 minutes or until barely golden on the edges. Immediately use a medium round cookie cutter or glass to scoot the edges of each cookie, making them perfectly round. Allow to cool for 2 minutes, then press a frozen kiss into each cookie. Allow to cool completely on the baking sheet.

Nutrition