Go Back
+ servings

Gluten Free Peanut Butter Blossoms

A gluten free twist on the classic peanut butter cookie with a chocolate kiss center!
5 from 1 vote
Leave a Review »


  • 30-36 Hershey's Kisses, depending on how big your cookies are
  • 3/4 cup unsalted butter, softened
  • 1 cup peanut butter (creamy)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1/8 cup almond milk
  • 1.5 tsp vanilla extract
  • 1 and 3/4 cups gluten free flour, Cup 4 Cup is the brand I prefer
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • extra sugar, for rolling the balls in


  • Preheat oven to 375. Unwrap all of your Hershey's Kisses. Cream the butter and peanut butter together in a large bowl. Add both sugars, eggs, almond milk, and vanilla. Stir vigorously until creamy.
  • In a separate smaller bowl, mix the dry ingredients (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. Place extra sugar on a plate and roll each ball in it until fully coated. Bake on an ungreased cookie sheet for 8-10 minutes until lightly browned on the bottom and sides are beginning to crack. Immediately press a Hershey's Kiss down into the middle of each cookie. Remove from pan and let them cool on a cooling rack. This made about 32 cookies...but it will depend on how large your balls are. (haha. why do I still laugh at things like this?) Enjoy!


Calories: 169kcal, Carbohydrates: 17g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 202mg, Potassium: 66mg, Fiber: 1g, Sugar: 11g, Vitamin A: 158IU, Calcium: 25mg, Iron: 1mg