Old School Gluten-Free Peanut Butter Blossoms

Name: Old School Gluten-Free Peanut Butter Blossoms
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: ½ cup creamy peanut butter; 4 tablespoons melted butter (slightly warm); ½ cup packed light brown sugar; 6 tablespoons granulated sugar; 1 large egg (room temperature); 1 teaspoon vanilla extract; ¾ cup + 2 Tablespoons gluten-free all purpose flour (Cup4Cup brand recommended); ½ teaspoon baking soda; ¼ teaspoon salt; 30 chocolate kiss candies (unwrapped); ½ cup granulated sugar (for rolling)

6 steps

Prep:20minCook:14min

Enjoy classic, vintage peanut butter blossoms cookies using gluten-free all purpose flour with an easy copycat recipe that avoids dry, gritty results. What's the trick? Chilling and resting the dough slightly, along with baking at a slightly lower oven temp, saturates the GF starches to replicate an old school taste and texture just as good as the one's you grew up on!

Updated at: Wed, 04 Dec 2024 15:37:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories110.3 kcal (6%)

Total Fat5.6 g (8%)

Carbs14.9 g (6%)

Sugars11.6 g (13%)

Protein1.7 g (3%)

Sodium55.5 mg (3%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

½ cupcreamy peanut butter

4 tablespoonsbutter

melted, slightly warm

½ cuplight brown sugar

packed

6 tablespoonsgranulated sugar

1egg

large, room temperature

1 teaspoonvanilla extract

¾ cupgluten-free all purpose flour

+ 2 Tablespoons

½ teaspoonbaking soda

¼ teaspoonsalt

30chocolate kiss candies

unwrapped

½ cupgranulated sugar

for rolling

Instructions

Step 1

Begin by lining baking sheets with parchment paper or silicone baking mats. Alternatively, use ungreased cookie sheets.

Step 2

In a large bowl beat together the peanut butter, butter, light brown sugar, and sugar until smooth. Add the egg and vanilla extract and mix again until well combined.

Step 3

Blend in the baking soda and salt on low speed. Add the gluten-free flour and mix again until no flour pockets remain. The dough with be shiny and soft.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes, or until chilled. Meanwhile preheat the oven to 325ºF.

Step 5

Use a small cookie scoop (equivalent to 1 tablespoon) to scoop dough balls, then roll the balls evenly in your hands. Roll each ball in the 1/2 cup of sugar and arrange on the baking sheets about 1 ½ inches apart.

Step 6

Bake for 13-15 minutes or until the tops begin to slightly crack. Remove from the oven and press chocolate on immediately. If you'd like the chocolate to set immediately, let cool for 10 minutes, then transfer to a plate carefully and place in freezer for 5-10 minutes. Otherwise, let cool at room temperature until the chocolate sets.

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