We’re bringing back an old-school holiday favorite with these Gluten-Free Peanut Butter Blossoms (and making them egg-free, too)!
Just like grandma used to make.
These Gluten-Free Peanut Butter Blossoms are the cookies of my childhood. The ones my sweet Grandma Margie always made. The ones I’d roll between my little hands while standing next to her on the kitchen stool wearing her mother’s gingham apron. The ones I’d always eat with so much care – slowly nibbling around the edges until I got the chocolate in the middle. That last bite was the best part, a little cookie and a whole lot of chocolate.
My grandma is gone now, but those sweet memories remain and they’re what inspired me to bust out the stand mixer this week and try my hand at some egg-free, gluten-free peanut butter blossoms so I could relive that cookie magic with my own kids this holiday season.
Healthier, but not health food.
Like all of the treats we’ve shared so far during our 5 Days of Healthy Holiday Treats, the goal wasn’t to create the perfect health food but rather to put a healthier twist on old family favorites.
Taking out the gluten and eggs makes these Gluten-Free Peanut Butter Blossoms suitable for those who want to indulge in a treat but can’t because of allergies or sensitivities. You could even substitute almond butter or sunflower seed butter for the peanut butter if needed. I also reduced the sugar as much as possible without affecting the flavor or tenderness of the cookies.
When asked if they were as good as the real deal my Grandma Margie used to make, my husband said “Absolutely. She’d be proud.” Yasssss!
And my kids? They had nothing to say, just smiles of delight as they too nibbled slowly around the edges until they reached the chocolate in the center without having been shown how to do so. It must be genetic.
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Gluten-Free Peanut Butter Blossoms
An old family favorite gets an allergy-friendly update in these egg-free, Gluten-Free Peanut Butter Blossoms.
- Prep Time: 20 mins.
- Cook Time: 10 mins.
- Total Time: 30 mins.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup organic granulated sugar + extra for rolling, if desired
- 1/3 cup organic brown sugar
- 1 cup organic creamy peanut butter
- 1 Tbsp. flax meal + 3 Tbsp. water (may substitute 1 large egg)
- 1 tsp. pure vanilla extract
- 1¼ cups gluten-free flour blend (we used Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1-2 Tbsp. milk*
- 24 chocolate candy pieces (such as Hershey’s kisses)
*How much milk, if any, you use will depend on how runny or “wet” your peanut butter is. If the dough feels dry and crumbly after mixing (i.e. your peanut butter was on the drier side) then add milk, 1 Tbsp. at a time, until dough is soft and pliable but doesn’t stick to your hands when you roll it into balls.
Instructions
- Preheat oven to 350℉. Line two large rimmed baking sheets with parchment paper or silicone baking mats.
- Mix together flax meal and water, set aside (if using an egg, skip this step).
- Place softened butter, sugar and brown sugar in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Cream butter and sugar together then scrape down the bowl with a rubber spatula.
- Add peanut butter, flax and water mixture (or egg, if using) and vanilla to the mixer bowl. Mix again on high until light and fluffy.
- Add flour, baking soda and salt to the bowl and mix on medium until a dough forms. Check the consistency of the dough by rolling a small amount into a ball with your hands. If it’s dry and crumbly, add a little milk (see notes above). The dough should be soft and pliable but not sticky.
- Roll dough into 24 golf ball-sized balls and roll in sugar, if desired. Place 12 balls on each cookie sheet and bake, one pan at a time on the middle rack of the oven for 8-10 minutes or until puffed, set and lightly golden brown on the bottoms. Repeat with the second pan of cookies.
- Remove pan from oven, immediately press one chocolate piece into the center of each cookie and allow cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store cookies in a tightly covered container at room temperature for up to 1 week or freeze for longer storage.
Notes
- Rolling the dough in sugar is optional, but adds a pretty sparkle to the cookies.
- Allowing the cookies to cool for several hours will result in the best texture.
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Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!
Nutrition
- Serving Size: 1 cookie
- Calories: 168
- Sugar: 9g
- Sodium: 43mg
- Fat: 11g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
What’s your favorite cookie from your childhood? Share in the comments below!
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