Gluten-Free Peanut Butter Blossoms (Vegan Option) (Edit recipe)

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Classic gluten-free peanut butter blossoms are soft, chewy, and full of peanut butter flavor. Finished with a gorgeous sugary crackled top and chocolate kiss, they're the perfect easy cookie for the holiday season. Bonus: The recipe can be gluten-free, dairy-free, vegan, nut-free, lactose-free, or regular.

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PREP TIME

10 minutes

COOK TIME

8 minutes

INGREDIENTS

Serves: 22

Ingredients

.5 cup Brown Sugar, (100g)
.333 cup Unsalted Butter, (75 g) cold *plant-based or regular
.25 cup Peanut Butter, (60g) smooth no-stir
1 whole Egg, large, cold *can sub .25 cup unsweetened applesauce
1 tsp Pure Vanilla Extract
1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), (120g)
.75 tsp Baking Soda
.5 tsp Salt
22 pieces Chocolate Kisses, *plant-based or regular
.5 cup Granulated White Sugar, or coarse sanding sugar, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375ºF and prepare two large cookie sheets with parchment paper.
Unwrap the chocolate kisses if needed and set aside.
In a stand mixer or large mixing bowl with a handheld mixer, combine the brown sugar, peanut butter, and butter and mix on high speed for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl as needed.
Add the egg (or applesauce) and vanilla and mix on high until fully combined and smooth.
Measure in the flour, baking soda, and salt and mix until a dough forms.
With a small 1-tablespoon cookie scoop, scoop the dough and roll it into balls. Note that if the dough is too sticky to roll, it needs to be chilled for 30-60 minutes.
Roll each cookie dough ball in coarse sanding sugar or granulated sugar if desired and place it onto the prepared cookie sheets.
Bake for 6-8 minutes or until the edges are a light golden brown and the center appears slightly underbaked.u00a0
Remove from the oven and immediately place a chocolate kiss in the center of each cookie and gently press down. Allow the cookies to fully cool on the cookie sheets. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.

Notes

I always test my cookie dough by baking only 1 cookie at the start to ensure the dough doesn’t need to be chilled.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	16 g
Carbohydrates:	29 g
Protein:	3 g
Cholesterol:	21 g
Sodium:	135 mg
Fiber:	1 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.