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Gluten Free Peanut Butter Blossoms to Delight Your Taste Buds

Delicious gluten-free peanut butter blossoms topped with chocolate kisses, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Natural Peanut Butter Organic without hydrogenated oils
  • 1 cup Brown Coconut Sugar Can swap with granulated or light brown sugar
  • 1 large Egg Acts as a binder
  • 1 teaspoon Vanilla Extract Adds warmth
  • 1 teaspoon Baking Soda Helps the cookies rise
  • 1 pinch Sea Salt Balances sweetness
Rolling
  • 1 cup Granulated Sugar For rolling the dough balls
Topping
  • 24 pieces Dark Chocolate Kisses For topping each cookie

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine peanut butter, coconut sugar, egg, vanilla extract, baking soda, and sea salt until smooth.
  3. Roll dough into 1.5-inch balls and coat each ball in granulated sugar.
  4. Place the sugar-coated dough balls on the lined baking sheet with at least 1 inch apart.
  5. Bake for about 10 minutes until slightly golden and set around the edges.
  6. Press a dark chocolate kiss into the center of each cookie as soon as they come out of the oven.
  7. Allow the cookies to cool on a wire rack before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 15mgSodium: 85mgPotassium: 100mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months.

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