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These Gluten Free Peanut Butter Blossoms feature flourless peanut butter cookies with Hershey kisses on top! They're soft, chewy and SO delicious, so you'll definitely want to add them to your holiday baking list.
Just when you think peanut butter cookies can’t get any better, these Gluten Free Peanut Butter Blossoms come along! Soft and chewy flourless peanut butter cookies are rolled in cane sugar, baked, and then topped with a chocolatey Hershey’s kiss. They’re a holiday classic and a must for the cookie exchange.
Hershey’s kiss cookies almost always feature a peanut butter cookie base but to make this recipe friendly for the gluten free crowd, I swapped the not-so-great ingredients for 5 simple gluten free ingredients instead. You can serve these flourless peanut butter blossoms at all of your holiday parties and everyone will love them!
- Who can say "no" to chewy peanut butter cookies with a Hershey’s kiss in the middle?
- The 5-ingredient flourless cookie dough is easy to make in one bowl.
- Another gluten free cookie recipe to add to your holiday baking list (along with my almond butter oatmeal cookies)
- Peanut butter - Creamy peanut butter is best but you can use crunchy if you like a little texture in your cookies. Almond butter will also work.
- Egg - Since these cookies are flourless, the egg is necessary to hold the dough together. These might work with a flax egg, but I haven't tested it.
- Maple syrup - Or sub honey.
- Cane sugar - For rolling the cookies. Feel free to use granulated sugar, sprinkles, coconut sugar, or brown sugar instead.
- Hershey kisses - These are naturally gluten free and a must for any classic peanut butter blossoms recipe!
Step 1: Make the cookie dough. Whisk the peanut butter, maple syrup, egg, and vanilla extract together in a large bowl. Finish by stirring in the baking soda.
Step 2: Roll the cookies in sugar. Scoop a little dough out of the bowl and use your hands to roll it into a ball. Roll the cookie dough ball in the cane sugar and place it onto a parchment paper-lined baking sheet. Repeat until you have 12 cookies.
Step 3: Bake, then add the Hershey’s kiss. Bake the peanut butter cookies for 8 minutes. As soon as they come out of the oven, press a chocolate kiss into the center of each cookie. Place them back in the oven for 2 more minutes.
Step 4: Cool, then enjoy! Transfer the peanut butter kiss cookies to a wire rack to cool, then enjoy!
Tips and FAQs
- The cookie dough will feel a little oily to the touch, but it shouldn’t be sticky.
- Don’t press the Hershey’s chocolate kiss into the cookies before baking or else the chocolate will melt.
- Baking the blossoms for an additional 2 minutes AFTER adding the Hershey’s kiss will slightly soften the chocolate without it melting.
- Roll the cookie dough balls in red or green sprinkles instead of cane sugar for a festive look!
What are peanut butter blossom cookies?
Peanut butter blossoms are similar to thumbprint cookies, but are made with peanut butter cookies that have been rolled in granulated sugar and topped with a chocolate Hershey’s kiss.
How do you make nut free blossom cookies?
If you have an aversion to nuts, replace the flourless peanut butter cookies with my gluten free tahini cookies.
Can they be made vegan?
You can replace the peanut butter cookies with my easy-to-make-gluten-free vegan peanut butter cookies instead. You may have trouble finding dairy free Hershey kisses but you can replace them with dairy free chocolate chunks or your favorite vegan-friendly holiday candy.
Room temperature: Store these in an airtight container on the kitchen counter for up to 3 days.
Refrigerator: Or transfer the container to the fridge to keep the cookies fresh for longer.
Freezer: Once the Hershey kiss cookies are done baking and have fully cooled, transfer them to a freezer-safe bag and freeze for up to 3 months.
More holiday cookies
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Gluten Free Peanut Butter Blossoms
- Preheat oven to 350° and spray a baking sheet with nonstick spray, or line with parchment paper.
- In a large bowl, whisk the peanut butter, maple syrup, egg, and vanilla together; then, stir in the baking soda. NOTE: the dough will be a little oily to touch, but it shouldn't be sticky.
- Pour the cane sugar onto a small plate.
- Use your hands to roll the dough into 12 balls, then roll the balls into the cane sugar and place them directly onto the baking sheet, making sure they're 2" apart. Use your palm to gently press the balls down into cookies.
- Place the baking sheet into the oven and bake the cookies for 8 minutes. Remove them, then press a chocolate kiss into the center of each cookie. Place the cookies back into the oven for 2 minutes.
- Leave the cookies on the baking sheet for 1 minute, then use a spatula to transfer them onto a cooling rack. Enjoy!