Gluten Free Peanut Butter Blossoms

5 from 3 votes

Gluten Free Peanut Butter Blossoms

A classic recipe – lightened up yet totally nostalgic, these Gluten Free Peanut Butter Blossoms are free of any refined sugar and totally keto friendly! Moist peanut butter cookies with an ooey gooey chocolate center, and an optional sprinkle of sea salt for extra flair!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 172kcal

Author: Briana

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 the eggs, 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