These Gluten Free Peanut Butter Blossoms feature flourless peanut butter cookies topped with a chocolate Hershey kiss! They're soft, chewy and a cookie recipe you'll want to add to your holiday baking list.
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!