Gluten-Free Peanut Butter Blossoms ❄︎ 8th Baking Day of Christmas 2015

Peanut butter blossom cookies are a classic Christmas treat and popular choice for cookie exchanges.

Topped with a Hershey's Kiss, it's really all about the peanut butter cookie... this recipe bakes a gluten-free cookie packed with a deliciously rich peanut butter flavor.

They are essentially just peanut butter cookies topped with Hershey’s Kisses, so the cookie is the most important part. What sets these peanut butter blossoms apart from the rest?

❄︎  5 Ingredients: Creamy natural peanut butter, granulated sugar, egg, pure vanilla extract and kosher salt.

❄︎  Gluten-Free: Made without flour, these cookies are super tender with a nice crumble.

❄︎  Baked Kisses: Placing the Kisses for the last 2 minutes of baking stabilizes the chocolate.

Topped with a Hershey's Kiss, it's really all about the peanut butter cookie... this recipe bakes a gluten-free cookie packed with a deliciously rich peanut butter flavor.

These cookies are packed with peanut buttery flavor. Milk chocolate is an obvious enhancement and the sprinkle of salt is genius. (I adore salty-sweet combinations.) They are also truly effortless and delicious.

Topped with a Hershey's Kiss, it's really all about the peanut butter cookie... this recipe bakes a gluten-free cookie packed with a deliciously rich peanut butter flavor.

You can add some variety by filling the centers with strawberry jam instead of chocolate or serving them plain with a lovely crosshatch pattern. Any way you choose to make them, I hope you will enjoy! — v.

Add some variety by: (1) filling with strawberry jam instead of chocolate; or (2) serving plain with a crosshatch pattern.Add strawberry jam instead of chocolate kisses to the center of these gluten-free peanut butter cookies for a delightful twist.

The 12 Baking Days of Christmas 2015

Day 1 ❄︎ Cookies For Santa
Day 2 ❄︎ Cranberry Bliss Bars
Day 3 ❄︎ Saltine Toffee Bark
Day 4 ❄︎ Holiday Baked Brie
Day 5 ❄︎ Grinch Crinkle Cookies
Day 6 ❄︎ Baked French Toast Casserole
Day 7 ❄︎ Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Day 8 ❄︎ Gluten-Free Peanut Butter Blossoms
Day 9 ❄︎ Cherry-Rum Biscotti
Day 10 ❄︎ Cinnamon Roll Casserole
Day 11 ❄︎ Snowflake Sugar Cookies
Day 12 ❄︎ Vanilla Cake with Vanilla Cream Cheese Frosting

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Gluten-Free Peanut Butter Blossoms

December 8, 2015
: 20 cookies

By:

Ingredients
  • 1 cup natural creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • kosher salt
Directions
  • Step 1 Preheat oven to 350 degrees F.
  • Step 2 In a large bowl, beat peanut butter and sugar until light and fluffy, 3-5 minutes. Add egg and vanilla and mix until thoroughly combined.
  • Step 3 Using a cookie scoop or spoon, roll dough into 1-inch balls and place on ungreased cookie sheet. Slightly flatten the mounds, then press the back of a teaspoon into the center to form a small divot. Sprinkle the tops with salt.
  • Step 4 Bake for 13-15 minutes or until the edges turn golden brown. During the last 2 minutes of baking, gently press a Hershey’s Kiss in the center of each cookie.
  • Step 5 Because these cookies are flourless, they will be very tender. Allow them to cool on the sheet for 10 minutes to set, then transfer to a wire rack to cool completely.
  • Step 6 For crosshatch pattern: Depress tops of cookies with the tines of a fork horizontally and vertically. Lightly wet the fork if it sticks.
  • Step 7 For jelly filling: After removing from the oven, fill the center with a small spoonful of strawberry jelly in the place of a Hershey’s Kiss.

    This recipe is adapted from Food Network.

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