Gluten Free Peanut Butter Blossoms
Gluten free peanut butter blossoms are made with 7 ingredients in one in 20 minutes! Dress them up by making your own holiday shaped chocolates - or use chocolate kisses - and they'll be the first to disappear from your cookie tray.
Servings: 12 Cookies
Cost: $4
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt*
- ½ cup mini chocolate chips
- 12 chocolate kisses (frozen)
Homemade Chocolate Candies
- ½ cup semi-sweet chocolate chips
- 1 Tablespoons creamy peanut butter
Instructions
- Place unwrapped chocolate candy or kisses in the freezer at least 1 hour before making the cookies.
- Preheat oven to 350 degrees F
- In a large bowl, mix together peanut butter and sugar.
- Add egg, vanilla and salt and stir until combined.
- Mix in chocolate chips until evenly distributed throughout the dough.
- Roll 2 Tablespoon portions of dough into balls or use a small cookie scoop and on baking sheet lined with parchment paper about 1” apart (these cookies do not spread).
- Bake for 8-10 minutes or until bottoms are just barely browned and the tops look set.
- As soon as you remove the pan from the oven, remove chocolate candy from the freezer and gently press one into the center of each cookie.
- Let cool for 5 minutes on the baking pan, then carefully transfer to a wire cooling rack.
- If you choose to make chocolate shapes, you may need to put the cookies on the pan in the freezer to prevent the shapes from melting!
Homemade Chocolate Candies
- In a microwave-safe bowl melt together chocolate chips and peanut butter and stir until combined and smooth.
- Place a silicone mold on a baking sheet and fill it with the prepared chocolate peanut butter mixture.
- Place filled mold in the freezer until chocolate has hardened (about 1-2 hours).
- Once hardened, remove from mold and place back in the freezer until cookies are ready, then use them as the frozen chocolate in the recipe!
Video
Notes
*If using unsalted peanut butter you may need to increase the amount of sea salt to ½
teaspoon.
Ingredient Substitutions
- Creamy Peanut Butter. Crunchy peanut butter or sunflower butter are good substitues. I do not recommend using almond butter, as I have tried it and it didn't taste nearly as good as peanut butter. If you're looking for a paleo blossom cookie check out my Paleo Almond Butter Blossom recipe (which is also vegan).
- Granulated Sugar. organic cane sugar and brown sugar are good substitutes.
- Mini Chocolate Chips. I highly recommend adding mini chocolate chips to this recipe to add extra chocolate flavor throughout the cookies. Or, you can omit the chips.
- Chocolate Candies. See "method" section for how I made these fun Christmas shaped candies Or use store-bought candy like Hershey Kisses, Dove Dark Chocolate Promises, and peanut butter cups.
Nutrition
Serving: 1cookie | Calories: 212.7kcal | Carbohydrates: 18.5g | Protein: 7.2g | Fat: 14.2g | Saturated Fat: 3g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 6.5g | Cholesterol: 15.5mg | Sodium: 50.9mg | Potassium: 32mg | Fiber: 2.5g | Sugar: 14.3g | Vitamin A: 25IU | Calcium: 4mg | Iron: 0.3mg