I love peanut butter cookies, so it’s no surprise that I have several different kinds of peanut butter-like cookie recipes on my blog. But until now I never had a gluten free Peanut Butter Blossoms recipe. And I still don’t really claim that it’s “mine.”
I actually found this recipe while digging through my dear mother’s recipe box this holiday, and it’s not even hers, either! (But there’s nothing like holding a faded recipe card written in your mother’s hand.)
This recipe hails from one of my elementary school teachers, Ms. Mary Anna Yates. So if you know her, please thank her for me.
I only changed a couple tiny things about this recipe to make it gluten free. First and most obviously, I changed the “regular flour” to gfJules Gluten Free All Purpose Flour (same amount though). The thing I love about my Jules Flour is that it allows me to take recipes like this classic and just make it, with confidence, knowing that it will turn out!
I wouldn’t have had to change anything else about the recipe except that I didn’t want to use shortening, so I did make a modification.
How to Make Gluten Free Peanut Butter Blossoms
If you want to use shortening, follow Ms. Yates’ recipe exactly as written. If you’d like to use butter or vegan butter as I did, know that butter (and vegan butter) are 80% moisture, while shortening is 0% moisture, so when making a switch like that, you might want to reduce the liquid in the recipe if the dough doesn’t seem to need it, which this dough did not.
So for my recipe, I switched shortening to vegan butter and did not add any milk at all. While I also used an egg here, I feel sure that the recipe would turn out using any number of egg substitutes as I have for so many other gluten free cookie recipes. I would try a commercial egg replacer or even applesauce. Check out my recommendations in this article. And yes, I’m sure you could use almond butter or other nut or seed butters here instead of peanut butter. Just be sure they’re not super thin and oily.
Making these cookies is super easy: just whip up the dough (you don’t even need to refrigerate it before baking!), form balls and place on a cookie sheet — I always recommend parchment-lined …
And as soon as they come out of the oven, press a gluten-free Hershey’s Kiss or vegan and gluten free chocolate Gem into the cookie to smash it down and make those classic cracks around the edges. This will also cause the chocolate to melt a bit into the cookie — so yum!
And if all this talk of peanut butter cookies has you looking for more, head over to my original Gluten Free Peanut Butter Cookie Recipe or my Gluten Free Peanut Butter Cookie Recipe made from my easy Original Cookie Mix.
Or try my Gluten Free Peanut Butter Blondies for a fun switch on an old favorite.
What family recipes are you looking to try gluten free? I bet you can make them, confidently, using my gfJules Flour! Have a look at this article on converting recipes to gluten free for more information.
If you love this Gluten Free Peanut Butter Blossoms Recipe, please give it a 5-star Review for Ms. Yates. xo
Gluten Free Peanut Butter Blossoms Recipe
Gluten Free Peanut Butter Blossoms Recipe
An old fashioned classic made gluten free with just a switch of gluten free flours -- the best kind of recipes are those we can keep! Gluten Free Peanut Butter Blossoms!
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup (8 Tbs) butter or vegan butter (I used Earth Balance Buttery Sticks)
- 1/2 cup peanut butter (super oily "natural" peanut butters not recommended), creamy or crunchy (cookies pictured made with crunchy)
- 1 egg (or egg substitute)
- 1 teaspoon pure vanilla extract
- 1 3/4 cup (236 grams) gfJules Gluten Free All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional if using salted butter)
- 48 gluten free Kiss Candies (use HU Organic Vegan Chocolate Gems for vegan option)
Instructions
- Preheat oven to 375°F. Line cookie sheets with parchment paper.
- Cream butter and sugars until light. Add egg or substitute and vanilla, mixing until incorporated. Add peanut butter and mix.
- In a separate bowl, whisk together the gfJules Flour, baking soda and salt, if using.
- Slowly stir in the flour mixture to the larger mixing bowl until a soft but firm dough forms. If it is very stiff or dry, add 1-2 tablespoons milk of choice.
- Shape into balls using a small cookie scooper or a teaspoon. Roll in sugar or not, up to you (I didn't). Place on prepared cookie sheet and bake for 10 minutes, until starting to lightly brown.
- Remove and immediately press a Kiss candy into each cookie while they are hot. Allow to cool before removing from pan.
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