Gluten-Free Almond Flour Peanut Butter Blossom Cookies
Make soft and chewy Gluten-Free Almond Flour Peanut Butter Blossom Cookies sweetened with maple syrup and organic sugar, without refined white sugar or flour. Mold your own dairy-free chocolate kisses, and enjoy this easy recipe for Christmas, cookie exchanges, or a peanut butter and chocolate craving any time of year!
These soft and chewy Gluten-Free Almond Flour Peanut Butter Blossom Cookies stand out from the crowd with their combination of wholesome, naturally sweetened ingredients and the option to mold your own dairy-free chocolate kisses. Unlike traditional recipes, this one skips the refined white sugar and white flour in favor of maple syrup and organic sugar, making them a cleaner option without sacrificing any of that classic peanut butter and chocolate flavor.
What sets this recipe apart is the use of almond flour, adding a rich, nutty flavor that pairs perfectly with the peanut butter. Plus, they’re versatile enough to be made dairy-free, and with their soft texture and chewy center, they’ll quickly become a family favorite, whether for the holidays or just a sweet craving.
Why You’ll Love This Dairy Free Peanut Butter Blossom Cookies Recipe
- Naturally Sweetened: Made with maple syrup and organic sugar, free from refined white sugar.
- Dairy-Free Option: Easily mold chocolate kisses using your favorite dairy-free chocolate chips.
- Simple Ingredients: Almond flour and nutrient-dense ingredients make these cookies easy and wholesome.
- Perfect for Any Occasion: Great for Christmas parties, cookie exchanges, or just when you’re craving a treat!
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.
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.
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.
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!
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.
Do you love cookies? Check out more of my healthier cookie recipes:
Gluten-Free Almond Flour Peanut Butter Blossom Cookies
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 kissesIf 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.
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