These Gluten Free Peanut Butter Blossoms are a healthier version of the classic Christmas cookie topped with a Hershey Kiss! They are completely gluten free, can be modified to be dairy free, and refined sugar free. So easy to make!

This recipe was originally post on December 4, 2017 and was updated with new photos and copy on December 9, 2021.

Gluten Free Peanut Butter Blossoms with a Hersey's kiss on a bread cooling rack

I have so many memories of growing up and making Peanut Butter Blossoms with my mom around the holidays. If I had to choose, these would be my absolute favorite Christmas cookie! I knew I needed to create a gluten free and slightly healthier version. Out of all the peanut butter blossom cookie recipes out there, this one may just become your new favorite. Trust me!

What Makes These GF Peanut Butter Cookies Healthy?

Instead of regular flour, we use a gluten free 1:1 flour mixture, vegan butter instead of regular, and coconut sugar and maple syrup instead of refined sugar. If you want to keep the chocolate paleo, feel free to use chopped up dairy free chocolate. You could even melt paleo chocolate and put it in kiss molds!

Ingredients Needed for Gluten Free Peanut Butter Blossoms

Gluten Free FlourI used King Arthur Baking Measure For Measure Flour – it is the best gluten free replacement for regular flour! Cup 4 Cup is another good brand.

Baking soda

Salt

Vegan Butter – My favorite brands are Miyokos or Kite Hill

Peanut Butter (or Almond Butter) – You want to look for a non-runny brand of gluten free peanut butter. Some of my favorite brands are Justins, Skippy Natural, and Wild Friends.

Coconut sugar – You can also use regular brown sugar if you prefer! For coating the balls, you can use extra coconut sugar or regular sugar.

Maple syrup – look for 100% pure maple syrup

Egg

Vanilla extract

Hershey’s Kisses – I used the Special Dark version. They do specify that they are gluten free on the package, however they do contain soy and dairy. As mentioned above, feel free to substitute a paleo chocolate cut into chunks instead of kisses!

Wet ingredients for Gluten free peanut butter blossoms in a glass bowl

How To Make Gluten Free Peanut Butter Cookies with Hershey Kisses

First, add the vegan butter, peanut butter (or almond butter), egg, sugar, maple syrup, and vanilla to a large bowl. Use a fork to mix everything very well until creamy.

Mixed wet ingredients for peanut butter blossoms

In a separate bowl, mix together the dry ingredients – gluten free flour, baking soda, and salt. Add the dry ingredients into the wet ingredients and mix well.

Dough for peanut butter blossoms in a glass bowl

Roll the dough into 24 balls, about 1.5 inches in diameter. Roll the balls in extra coconut sugar or regular sugar. Place them 2 inches apart on an ungreased baking sheet.

Unbaked balls of cookie dough for peanut butter blossoms

Bake the cookies for 8 minutes. Pull the cookies out of the oven and gently press a Hershey’s Kiss into the top of each one until it crinkles a bit. Place the cookie sheet back into the oven for one minute.

Gluten free peanut butter blossoms fresh out of the oven

Let the cookies cool for 15 minutes. Enjoy!

Peanut Butter blossoms made with gluten free ingredients on a cooling rack

FAQs

Can you freeze peanut butter blossoms? Yes! To freeze, place them into an air-tight container with layers separated by parchment paper. Alternatively, you can also place them into gallon-sized storage bags and freeze. They will stay good in the freezer for up to 3 months.

Are peanuts gluten free? Yes! They are gluten free, but not considered paleo. If you want to make the base of these cookies paleo, then I recommend using almond butter.

Can I make these peanut butter cookies dairy free? Yes, just use a paleo chocolate bar cut into pieces instead of the kisses!

What is the Hershey Kiss calorie count? Each kiss has just 22 calories, 2.5 grams of sugar, and 1.3 grams of fat. Each cookie has 140 calories.

Can I turn these into vegan peanut butter blossoms? I haven’t tested them with a flax egg, but I think it should work! If you try it, be sure to let us know how it goes in the comments below.

How can I make these Keto? You can try using a low carb low sugar sweetener/sugar substitute!

If you try this recipe and love it, the best way to say thank you is to leave a 5-star review and comment below! Don’t forget to share your creations on Instagram – I love seeing what you make!

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Healthy Peanut Butter Blossoms (Gluten Free)

A gluten free twist on the classic peanut butter cookie with a chocolate kiss center! Dairy free and refined sugar free options!
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Ingredients

  • ½ cup vegan butter, I used Kite Hill brand
  • ½ cup creamy peanut butter or almond butter, A thick / non-runny brand will work best! I like Justins.
  • ¾ cup coconut sugar, + extra for rolling the balls
  • 2 tbsp pure maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 and ¾ cups gluten free flour, King Arthur Measure for Measure is my favorite
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 30-36 Hershey's Kisses, depending on how big your cookies are, For dairy free, use a chunk of Hu Kitchen or other paleo chocolate!

Instructions
 

  • Preheat oven to 375. Unwrap all of your Hershey's Kisses (or chop your paleo chocolate into pieces).
  • Mix the vegan butter, peanut butter, coconut sugar, maple syrup, egg, and vanilla together well until creamy. You can microwave the vegan butter for 10 seconds prior to mixing if it needs to be softened. Just don't let it melt!
  • In a separate smaller bowl, mix the dry ingredients (GF flour, baking soda, and salt). Slowly add the dry ingredients to the wet ingredients. Mix until well combined.
  • Roll the dough into 1.5 inch balls. (This yields 24 cookies. To make more, you can make smaller sized balls). Place extra sugar on a plate and roll each ball in it until fully coated. Place the balls on an ungreased cookie sheet bake for 8 minutes.
  • Gently push a Hershey kiss (or paleo chocolate chunk) into the center of each cookie until it crinkles a bit. Return the baking sheet to the oven and cook for 1 additional minute.
  • Let the cookies cool for at least 15 minutes. Enjoy!

Notes

These can be stored in a container on the counter for up to 1 week.
You can also freeze them for up to 3 months. Just store with parchment paper in between or in separate plastic bags so they don't stick together!

Nutrition

Serving: 1cookie, Calories: 140kcal, Carbohydrates: 16g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 167mg, Potassium: 43mg, Fiber: 1g, Sugar: 8g, Vitamin A: 190IU, Calcium: 22mg, Iron: 1mg