Gluten Free Peanut Butter Blossoms
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These Gluten Free Peanut Butter Blossoms are soft and chewy peanut butter cookies free of refined sugar, perfectly complimented with a dark chocolate center.
A holiday classic! Perfect for your holiday cookie exchange, or anytime you want to impress guests!
Why You’ll Love These Gluten Free Peanut Butter Blossoms
- They’re gluten free, refined sugar free, and can be made dairy free!
- The nostalgia is real, at least for me! I remember making peanut butter blossoms every Christmas with my family!
- The cookies themselves are incredibly soft
- They are sure to be a hit at any gathering you bring them to!
Serves: 16
Ingredients
- 1 cup Organic Creamy Peanut Butter
- 1/4 cup Butter, Unsalted, Or vegan butter stick, soft
- 2/3 cup Coconut Sugar, Or brown sugar / brown sugar sub
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1 cup Almond Flour
- 1/2 tsp Baking Soda
- 1 pinch Sea Salt
Process
- Beat wet ingredients together for cookies
- Add in dry ingredients
- Refrigerate dough for 20min
- Roll into balls and roll in granular monkfruit / cane sugar if desired
- Bake at 350 for 10
- Right out the oven use a circle cookie cutter to swirl the cookies around within to regain perfect circle shape and place a dark chocolate kiss down into the center
- After a few minutes carefully transfer to wire cooling rack where they’ll firm up a bit more
Seriously, there is nothing better than the chocolate peanut butter combination!
Especially when you combine soft baked cookies with melty dark chocolate!
More Gluten Free Cookie Recipes You’ll Love!
If you make these Gluten Free Peanut Butter Blossoms leave a comment below sharing your thoughts! Or tag me on social media so I can see your creations!
Gluten Free Peanut Butter Blossoms
Soft and chewy peanut butter cookies free of refined sugar, perfectly compliments with a dark chocolate center. A holiday classic!
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Servings: 12
Ingredients
- 1 cup Organic Creamy Peanut Butter – Georgia Grinders
- 1/4 cup Butter Unsalted, Or vegan butter stick, soft
- 2/3 cup Coconut Sugar Or brown sugar / brown sugar sub
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1 cup Almond Flour
- 1/2 tsp Baking Soda
- 1 pinch Sea Salt
Instructions
- Beat wet ingredients together for cookies
- Add in dry ingredients
- Refrigerate dough for 20min
- Roll into balls and roll in granular monkfruit / cane sugar if desired
- Bake at 350 for 10
- Right out the oven use a circle cookie cutter to swirl the cookies around within to regain perfect circle shape and place a dark chocolate kiss down into the center
- After a few minutes carefully transfer to wire cooling rack where they’ll firm up a bit more