Gluten Free Peanut Butter Blossoms are a flourless peanut butter blossoms recipe with only a few simple ingredients. They're the perfect gluten free Christmas cookies!
1/2cupbrown coconut sugar may be substituted with granulated or brown sugar
1largeegg
1teaspoonvanilla extract
1/2teaspoonbaking soda
1/2teaspoonsea salt
1/4cupgranulated sugarfor rolling
15dark chocolate kisses
Instructions
Preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl, beat together the peanut butter, sugar, egg, vanilla, baking soda and sea salt until well combined.
Place the 1/4 cup granulated sugar in a small bowl. Scoop the dough using a 1 1/2" cookie scoop and roll into balls. Roll each ball in the granulated sugar, and place at least 1" apart on the prepared baking sheet. Flatten each cookie slightly as they will not spread.
Bake for 10 minutes, then remove from heat and place the baking sheet on a wire rack. Top each cookie with a chocolate kiss, pressing down gently. Cool completely on the wire rack.
Serve the cooled cookies and enjoy!
Notes
I prefer to use organic natural peanut butter with no hydrogenated oil or sweetener for this recipe. Use the brand that you prefer, however, and crunchy or creamy peanut butter work well!
The dark chocolate kisses will soften once they're placed over the hot cookie and will take a while to cool. If you'd like to speed up the cooling process, refrigerate the cookies until the kisses have hardened.
Store cookies at room temperature in an air tight container for up to 3 days.
Cookies easily fit into a paleo or keto diet. Simply use sweetener and chocolate that are appropriate for those diets.