Are you deep in the midst of holiday or Christmas baking? These iconic and simple gluten free chocolate peanut butter blossom cookies taste nearly the same as you remember. You know, those peanut butter kiss cookies with the Hershey's kisses on top? Yeah, they're that good!
We decided to skip the sugar and opt for sugar free chocolate, as well as make these wonderfully gluten free with almond flour! We're here to tell you that sugar free and gluten free baking can be incredibly delicious and fun!
Read through to find out more about how these yummy cookies come together in a few simple steps. Or, you can skip to the recipe card to get right into it. We do recommend reading this post fully if you have any questions, since we take time to answer them in the body of the text. This post is also available as a Google Web Story!
Ingredients:
- Brown sugar replacement- Adds such a lovely, molasses like flavor to these cookies that we find irresistible. You could of course use granular erythritol, which substitutes 1:1 for 1 cup granulated sugar. Brown sugar replacement does as well. If you're not watching sugar intake, feel free to use sugar.
- Peanut butter - We opt for something classic for these cookies, like JIF brand, since each jar is consistent. Natural peanut butters can be too runny or thick at times, so we chose something that is easy to find everywhere.
- Unsalted butter - Softened. We use it in the cookie dough, as well as combined with the chocolate chips to melt them.
- Vanilla extract - To add depth to the cookies.
- Eggs - Room temperature.
- Almond & coconut flour - We use a blend of both for a really great texture and to make these cookies gluten free & low carb. The ratio used yields the best results, and coconut flour is not a 1:1 substitute for almond flour.
- Salt- To balance the sweetness of these cookies. We also add some optional flakey sea salt (Amazon affiliate link) to the top of the chocolate for a little extra texture, and great flavor!
- Baking powder - To give the cookies a slight rise.
- Xanthan gum - Will help bind these gluten free cookies together. We don't recommend skipping it, or else your cookies may be a bit crumbly.
- Chocolate chips - Use your favorite here. We eat a sugar free diet, so we opted for our favorite, Lily's milk chocolate chips!
Gluten Free & Keto Peanut Butter Blossoms Recipe Steps:
Step 1: Cream Together Wet Ingredients
Preheat the oven to 350°F, and line a baking sheet with parchment.
In a mixing bowl, cream together butter and sweetener until light and fluffy. Mix in the peanut butter and vanilla extract, followed by an egg, mix until completely combined.
Step 2: Sift In Dry Ingredients
Sift in almond flour, coconut flour, baking powder, salt and xanthan gum, then mix until cookie dough is combined. Allow cookie dough to rest for at least 10-15 minutes, preferably in the refrigerator.
Step 3: Bake the Cookies
Roll the dough into 24 roughly equal sized balls (they should weigh roughly 32 grams each), and place on the prepared baking sheets.
Bake for 13-17 minutes, until cookies are lightly browned and some light cracking occurs on top.
Step 4: Make Chocolate Filled Centers
Immediately after baking, take the back of a wooden spoon to the center of the cookies to gently create a well shape for your chocolate.
In the microwave at 50% power, melt butter and chocolate chips together for a total of 30-45 seconds, checking the chocolate and mixing with a rubber spatula every 10 seconds until completely melted.
Spoon the chocolate filling into the center of the cookies.
Sprinkle with flaky sea salt if desired, and allow the cookies to cool for at least 15-20 minutes to set. That's it!
Tips For The Best Peanut Butter Blossoms:
- Always measure ingredients with a food scale to ensure you're not accidentally using too much or too little of something. Cups can vary greatly in size, so using a food scale ensures an accurate bake. This one on Amazon is our favorite, and it's very affordable!
- If you want, you could use your own mold to make a chocolate kiss shape with the chocolate. Allow them to cool completely before removing from the molds.
- If using regular chocolate kisses, simply press them into the cookies right after they come out of the oven to adhere them. You could also add them back to the oven for 2 minutes to melt them slightly.
- Using room temperature eggs and softened butter will always yield the best results and allow for the cookie dough to come together nice and smooth. Using too cold of ingredients will make the cookie dough seize up.
Frequently Asked Questions:
Turning these cookies dairy free is easy! However, we do not have a substitute for eggs at this time to make these cookies vegan.
To make these cookies dairy free, simply replace the regular butter with vegan or dairy free butter.
Unfortunately we haven't tested this for ourselves, so we can't say with certainty that this would work.
If you want to try it for yourself, we'd recommend using Bob's Red Mill Gluten Free 1:1 baking blend in an equal weight to our preferred flours. If using this blend, you should omit the xanthan gum, as this blend already contains it.
If the dough seems to wet and won't hold a shape, slowly mix in more flour one tablespoon at a time until the desired texture is reached.
If you try this, please let us know how it goes!
More Favorite Gluten Fre Recipes To Try:
- Keto Peanut Butter Chocolate Chip Cookies
- Gluten Free Caramel Slice (Keto)
- Banana Cake with Peanut Butter Frosting
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Until Next Time,
Briana & Chamere
Gluten Free Peanut Butter Blossoms
Ingredients
For the cookies:
- 8 tablespoons unsalted butter, softened (1 stick)
- 192 grams brown sugar replacement (1 cup)
- 264 grams creamy peanut butter (1 cup)
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 168 grams almond flour (1.5 cups)
- 21 grams coconut flour (3 tablespoons
- 1 teaspoon baking
- 1 teaspoon kosher salt
- ¼ teaspoon xanthan gum
For the chocolate filled center:
- 120 grams sugar free chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350°F, and line a baking sheet with parchment. In a mixing bowl, cream together butter and sweetener until light and fluffy. Mix in the peanut butter and vanilla extract, followed by an egg, mix until completely combined.
- Sift in almond flour, coconut flour, baking powder, salt and xanthan gum, then mix until cookie dough is combined. Allow cookie dough to rest for at least 10-15 minutes, preferably in the refrigerator.
- Roll the dough into 24 roughly equal sized balls (they should weigh roughly 32 grams each), and place on the prepared baking sheets.Bake for 13-17 minutes, until cookies are lightly browned and some light cracking occurs on top.
- Immediately after baking, take the back of a wooden spoon to the center of the cookies to gently create a well shape for your chocolate.
- In the microwave at 50% power, melt butter and chocolate chips together for a total of 30-45 seconds, checking the chocolate and mixing with a rubber spatula every 10 seconds until completely melted. Spoon the chocolate filling into the center of the cookies. Sprinkle with flaky sea salt if desired, and allow the cookies to cool for at least 15-20 minutes to set. That’s it!
- These cookies will keep in an air tight container at room temperature for up to 5 days.
Notes
- You can use regular Hershey's kisses instead of melting your own chocolate if you aren't low sugar.
- Brown sugar replacement can be replaced with regular brown sugar or granulated sugar if you aren't sugar free.
- Sea salt is optional.
- For best results, be sure to measure your ingredients with a food scale.
- Also be sure to use softened butter and room temperature eggs.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
NoCarbMama says
Absolutely Devine. Even my picky husband devoured these. SO good!
Briana says
Such great feedback. Thank you and so glad you enjoyed!!