Gluten-Free Peanut Butter Blossoms

Delightfully chewy and rich in peanut butter flavor, these gluten-free peanut butter blossoms are perfect for any occasion. Made with a gluten free flour mix, they offer a tender texture that pairs perfectly with the creamy peanut butter base. This gluten free cookie recipe is incredibly versatile and can be served at various events—from holiday gatherings to casual get-togethers. They’re especially ideal for those with gluten sensitivities, allowing everyone to indulge in a classic cookie experience without worry. 

Ingredients for Gluten-Free Peanut Butter Blossoms

• Shortening: Butter-flavored shortening adds a rich, buttery taste to these cookies while maintaining a tender, flaky texture.
• Brown sugar: Packed brown sugar provides a deep, caramel-like sweetness and helps keep these gluten-free cookies soft and chewy.
• Peanut butter: Creamy peanut butter lends a rich, smooth flavor and velvety texture and also helps to bind the ingredients together for a perfectly chewy consistency.
• Egg: A large egg at room temperature acts as a binding agent.
• Applesauce: Unsweetened applesauce adds moisture, natural sweetness and extra softness.
• Vanilla extract: Add a touch of vanilla extract to enhance the flavor and aroma of the cookies.
• Gluten free flour mix: A blend of gluten free flours like white rice flour, potato starch and tapioca flour creates a light, soft crumb while maintaining the cookies’ structure and chewiness.
• Leavening agents: Baking powder and baking soda work together to provide the necessary leavening that helps these cookies rise and have  a light, slightly cracked surface. 
• Salt: A dash of salt enhances the overall flavor and activate the leavening agents. 
• Chocolate kisses: Milk chocolate kisses add a delightful burst of creamy, sweet chocolate at the center of each cookie.

Directions

Step 1:  Make the cookie dough

In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into the creamed mixture. Refrigerate, covered, for one hour.

Step 2: Shape and bake

Preheat the oven to 375°F. Shape the dough into 48 one-inch balls; place them 2 inches apart on ungreased baking sheets. Bake for 9 to 11 minutes or until slightly cracked. Immediately press a chocolate kiss into the center of each cookie.

Cool on the pans for 10 minutes. Remove to wire racks to cool completely.

Recipe Variations

• Try another nut butter: Use almond butter or cashew butter instead of peanut butter for a different nutty taste.
• Use flavored kisses: Experiment with different Hershey’s Kisses flavors, such as caramel-filled or mint, to add a flavor twist to each cookie.
• Double the chocolate: Mix in mini-chocolate chips into the dough before baking for an extra chocolatey treat.

How to Store Gluten-Free Peanut Butter Blossoms

To keep your cookies fresh, store them in an airtight container between sheets of waxed or parchment paper. Stored this way, they should be good for three to four days. 

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to two days or store it in a freezer bag and freeze for up to three months. 

Gluten-Free Peanut Butter Blossoms Tips

How do I prevent the cookies from spreading too much?

To prevent gluten-free peanut butter blossoms from spreading too much, chill the dough for at least 30 minutes before baking, as this helps firm up the shortening. Avoid over-creaming the shortening and sugar to minimize excess air in the dough, and measure ingredients accurately, especially the gluten-free flour. Use parchment paper or silicone baking mats instead of greased baking sheets, so you’re not adding additional oil.

What can I do if my cookies are too dry?

Check your ingredient measurements and ensure you haven’t added too much gluten-free flour. You can also try adding a bit more fat, like shortening, or including an extra egg yolk for moisture.

Why did my cookies come out flat?

Flat cookies can result from using shortening that’s too soft, overmixing the dough or not chilling the dough. Make sure to use properly softened shortening and chill the dough if needed.