Gluten-Free Almond Flour Peanut Butter Blossom Cookies

My Healthier Gluten-Free Almond Flour Peanut Butter Blossom Cookies recipe can be made dairy-free by molding chocolate kisses from your favorite chocolate chips. The soft and chewy cookies are naturally sweetened with maple syrup and organic sugar without refined white sugar or white flour. They are fun and easy to make for your Christmas party, cookie exchange, or any time of year!

Dairy-free, gluten-free Almond Flour Peanut Butter Blossom Cookies on a cooling rack.

My soft and chewy Gluten-Free Almond Flour Peanut Butter Blossom Cookies recipe can be made dairy-free by molding chocolate kisses from your favorite chocolate chips. These gluten-free peanut butter blossom cookies are naturally sweetened with maple syrup and organic sugar without refined white sugar or white flour. They are fun and easy to make for your Christmas party, cookie exchange, or to satisfy a chocolate chewy peanut butter cookie craving any time of year! With healthier, nutrient-dense ingredients, everyone can enjoy these cookies regardless of gluten or dairy allergies.

YouTube video

Why You’ll Love This Dairy Free Peanut Butter Blossom Cookies Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Dairy-free, gluten-free Almond Flour Peanut Butter Blossom Cookies on a cooling rack.

Ingredients & Substitutions

Here is everything you need to make the best-tasting gluten-free peanut butter blossom cookies:

Butter: Use an equal amount of vegan butter for a dairy-free option.

Creamy Peanut Butter: Any nut or seed butter of your choice (almond butter, cashew butter, sunflower seed butter) can be used as a substitute in equal amounts. Natural peanut butter is the healthiest option. I do not recommend crunchy peanut butter.

Organic Sugar: Coconut sugar, refined white sugar or brown sugar can be used as a one-to-one replacement for organic sugar.

Maple Syrup: Honey or agave syrup can be used as alternatives to maple syrup.

Vanilla Extract: You can use artificial or pure vanilla extract or omit it. 

Almond Extract: You can omit almond extract and increase the amount of vanilla extract.

Almond Flour: Oat flour can be used instead. But it will affect the taste and texture slightly. You can experiment with using a gluten-free flour blend.

Tapioca Flour: Also called tapioca starch. Can be replaced with corn starch.

Cinnamon: Nutmeg or cardamom can be used as alternatives to cinnamon, depending on your flavor preferences. Or you can omit it.

Egg: For an egg-free option, you can use a flaxseed or chia seed egg. To make one, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit until it forms a gel-like consistency.

Chocolate Kisses: Use dairy-free chocolate chips, dark chocolate chunks, or any chocolate chips that meet your dietary preferences and melt them down to make your own kisses in this mold.

Dairy-free, gluten-free Almond Flour Peanut Butter Blossom Cookies on a cooling rack.

How to Make My Gluten-Free Peanut Butter Blossom Cookie Recipe

Step 1: Mold the Chocolate Kisses (optional)

If you’re melting your own kisses, add 1/3 cup of your favorite chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth and creamy. Pour into the kiss mold. Poke the end of a toothpick into the point of the kiss to push down the chocolate and pop any air bubbles. Tap the tray several times on the counter to remove any excess air bubbles. Place the tray in the freezer for 15 minutes or until set. Pop the kisses out of the mold and keep them in the freezer until your cookies come out of the oven.

Pouring chocolate into a mold.

Step 2: Make the Cookie Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, add the wet ingredients, including butter, peanut butter, organic sugar, and maple syrup. Mix with a hand mixer or electric mixer until well combined.

Mix in the vanilla extract and almond extract. Add the egg (or flax egg) and mix until incorporated.

Add your dry ingredients to the large bowl, including almond flour, baking soda, baking powder, salt, and cinnamon. Mix until a soft dough forms.

Mixing a bowl of peanut butter cookie dough.

Step 3: Form Cookies and Bake

Scoop tablespoon-sized portions of peanut butter cookie dough and roll them into balls. Roll each ball in organic sugar for a crispy exterior.

Place the cookie dough balls on the prepared baking sheet, leaving space between each. Bake in the oven for 10-12 minutes or until the edges are golden.

Remove the cookies from the oven and immediately press a chocolate kiss (or chocolate chips) into the center of the hot cookies.

Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack to cool completely and enjoy!

Forming cookies on a cookie sheet.
Pushing a chocolate kiss into the top of a cookie.
Dairy-free, gluten-free Almond Flour Peanut Butter Blossom Cookies on a cooling rack.

Dairy-Free Peanut Butter Chocolate Kiss Cookie Recipe Notes

Chocolate Kisses: If you are melting your own kisses you can use any chocolate you like. This can be done in advance and you can store the kisses in the fridge or freezer. Placing them frozen on the warm cookies helps to reduce the amount of melting. You can also pipe on your favorite dairy-free frosting in the shape of a chocolate kiss.

Dough Consistency: You want the dough to be dry enough to roll in your hands without sticking. If the dough is too wet, add more almond flour to reach the desired consistency.

Adding the Kiss: You want to add the kiss right away to the top of the cookie before the cookie cools. If you’re going to pipe on a chocolate frosting kiss, use a spoon or small round measuring spoon to press an indent in the warm cookie. Once the cookie cools completely, pipe on the chocolate frosting.

Room Temperature: Store the Gluten-Free Almond Flour Peanut Butter Blossom Cookies in an airtight container at room temperature for up to 3-4 days. Ensure the container is sealed well to maintain freshness.

Refrigeration: If you plan to keep the cookies for an extended period, you can refrigerate them. Place them in an air-tight container, separating layers with parchment paper, and store in the refrigerator for up to a week.

Freezing Dough: The cookie dough can be frozen for later use. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. When ready to bake, place the frozen dough balls on a baking sheet and add a few extra minutes to the baking time.

Freezing Baked Cookies: Baked cookies can be frozen for longer storage. Allow the cookies to cool completely, then place them in a single layer in a freezer-safe container or zip-top bag, separated by parchment paper. Label the container with the date. They can be stored for up to 2-3 months.

Thawing: If you freeze baked cookies, allow them to thaw at room temperature for a few hours before serving. For frozen dough balls, bake them directly from the freezer, adding a couple of minutes to the baking time.

Avoid Moisture: To prevent moisture from affecting the cookies, place a piece of parchment paper or a paper towel in the container to absorb any excess humidity.

Separation: When storing cookies, especially those with chocolate on top, separate layers with parchment paper to prevent sticking.

Can I make peanut butter cookies without eggs?

Certainly! Replace the egg with a flaxseed or chia seed egg for an egg-free version. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it thicken.

How do I prevent the chocolate kisses from melting too much?

Keep the kisses in the freezer until the gluten-free peanut butter blossoms come out of the oven. Then, place the cookies in the refrigerator right after adding the chocolate.

Can I freeze the cookie dough?

Absolutely! Shape the cookie dough into balls and freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. Bake directly from frozen, adding a couple of minutes to the baking time.

Can I use dairy-free chocolate chips instead of hershey kisses?

Absolutely! You can use dairy-free chocolate chips, dark chocolate chunks, or any chocolate that meets your dietary preferences as a substitute for chocolate kisses in these peanut butter kiss cookies. You can melt them in a kiss mold to make your own chocolate kisses.

Dairy-free, gluten-free Almond Flour Peanut Butter Blossom Cookies on a cooling rack.

Gluten-Free Almond Flour Peanut Butter Blossom Cookies

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
My Healthier Gluten-Free Almond Flour Peanut Butter Blossom Cookies recipe can be made dairy-free by molding chocolate kisses from your favorite chocolate chips. The soft and chewy cookies are naturally sweetened with maple syrup and organic sugar without refined white sugar or white flour. They are fun and easy to make for your Christmas party, cookie exchange, or any time of year!
5 from 3 votes
Servings 28
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 1/3 cup butter
  • 2/3 cup peanut butter
  • 1/3 cup organic sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 28 chocolate kisses

Instructions
 

  • Optional: Melt your own chocolate kisses
    If you're melting your own kisses, add 1/3 cup of your favorite chocolate chips to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth and creamy. Pour into the kiss mold. Poke the end of a toothpick into the point of the kiss to push down the chocolate and pop any air bubbles. Tap the tray several times on the counter to remove any excess air bubbles. Place the tray in the freezer for 15 minutes or until set. Pop the kisses out of the mold and keep them in the freezer until your cookies come out of the oven.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    In a large mixing bowl, add the wet ingredients, including butter, peanut butter, organic sugar, and maple syrup. Mix with a hand mixer or electric mixer until well combined.
    Mix in the vanilla extract and almond extract. Add the egg (or flax egg) and mix until incorporated.
    Add your dry ingredients to the large bowl, including almond flour, baking soda, baking powder, salt, and cinnamon. Mix until a soft dough forms.
  • Scoop tablespoon-sized portions of peanut butter cookie dough and roll them into balls. Roll each ball in organic sugar for a crispy exterior.
    Place the cookie dough balls on the prepared baking sheet, leaving space between each. Bake in the oven for 10-12 minutes or until the edges are golden.
    Remove the cookies from the oven and immediately press a chocolate kiss (or chocolate chips) into the center of the hot cookies.
    Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack to cool completely.

Video

YouTube video

Notes

Chocolate Kisses: If you are melting your own kisses you can use any chocolate you like. This can be done in advance and you can store the kisses in the fridge or freezer. Placing them frozen on the warm cookies helps to reduce the amount of melting. You can also pipe on your favorite dairy-free frosting in the shape of a chocolate kiss.
Dough Consistency: You want the dough to be dry enough to roll in your hands without sticking. If the dough is too wet, add more almond flour to reach the desired consistency.
Adding the Kiss: You want to add the kiss right away to the top of the cookie before the cookie cools. If you’re going to pipe on a chocolate frosting kiss, use a spoon or small round measuring spoon to press an indent in the warm cookie. Once the cookie cools completely, pipe on the chocolate frosting.

Nutrition

Calories: 107kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 92mgPotassium: 10mgFiber: 1gSugar: 7gVitamin A: 76IUVitamin C: 0.001mgCalcium: 35mgIron: 0.4mg
Keyword chocolate, cookies, peanut butter
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 3 votes (3 ratings without comment)

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