You guys asked. And omg, did I deliver with these Peanut Butter Blossoms (if I do say so myself)! This recipe was by far the most requested holiday dessert from everyone on Instagram, and since it’s no secret that the chocolate-nut butter combo is my weakness, I immediately accepted the challenge. Since I’d never made these before (shocking, I know!), I modified a few different recipes I found and tweaked to make mine gluten-free and dairy-free (not so shocking, lol). This new and improved version is it, let me tell you. I honestly think they might be the best cookie I’ve ever made – Bridger confirmed they’re his fave – so let that be your guide to baking these all season long.
A STAPLE COOKIE COMBO
My one regret after making these insanely delicious Peanut Butter Blossoms is that I hadn’t made them sooner. If you ask me, they’re the perfect holiday dessert, and will definitely be a holiday staple for me in the years to come. Bring them to your next cookie exchange or wrap them up + put under the tree, and you’ll quickly become the favorite gift-giver by far. But let’s not let the holidays pigeonhole us here, because these really are ideal to bake any day, any time. Especially if you have peanut butter-chocolate lovers in your life, like yours truly. And not to digress, but while we’re on the PB-chocolate subject, you also have to try my Copycat Reese’s Peanut Butter Cups – a classic remake that is to-die-for!
You might be wondering how these gluten-free, dairy-free PB Blossom cookies manage to be so irresistible, but just because they’re more wholesome, does not mean we’re cutting corners! They’re perfectly sweetened with and rolled in coconut sugar, my go-to alternative to regular sugar. I like to use coconut sugar because it’s a natural, plant-based sweetener that does a better job at keeping your energy levels up and lowering your chances of a blood sugar spike post-consumption.
Also in this recipe, I used a creamy peanut butter. Peanut butter is loaded with so many good health-promoting nutrients, such as vitamins E + B6, magnesium, iron and selenium. My tip when getting store-bought peanut butter is to aim for one where peanuts are the only listed ingredient; sea salt is ok too. You’d be surprised how many PB options out there include unnecessary ingredients like sugar, oils and/or emulsifiers. Keeping it simple is best! Of course, “everything in moderation”, but it definitely feels good to know you’re taking a more nutritious approach to what you’re making, even when it comes to dessert.
AN ANY DAY, ANYWHERE KIND OF TREAT
These Peanut Butter Blossoms are my pride and joy right now and I hope you guys love them too! Not to mention how unbelievable they smell while baking. They’re gluten-free, dairy-free and just so delicious. A couple ways I suggest enjoying them: 1) spread your favorite jam on them (and just, whoa! Insane combo.), like my 2-Ingredient Raspberry Chia Jam, and/or 2) pack some up in a Tupperware, hop in the car, throw on your favorite holiday playlist and drive around your neighborhood checking out everyone’s Christmas lights.
Option to stash some to bring on any road trip for when you need a quick, sweet-treat pick-me-up. Or, box some up to bring to your neighbors (if you’re able to spare a few!). No matter where or when you choose to indulge in these cookies, they’re bound to be a hit. Now, gather all the ingredients and get baking! You don’t want to be left wondering or wishing you made them sooner, take it from me.
INGREDIENTS YOU’LL NEED:
- Creamy peanut butter
- Butter (I used Miyokos vegan butter but you can also use ghee)
- Maple syrup
- Coconut sugar
- Vanilla extract
- Gluten-free flour (I used Bob’s Red Mill GF all-purpose baking flour)
- Baking soda
- Sea salt
- Dark chocolate chunks (dairy-free)
HOW TO MAKE PEANUT BUTTER BLOSSOMS
Preheat the oven to 350 degrees F. Whisk together the egg, peanut butter, butter (make sure it’s room temp and not too cold), maple syrup, coconut sugar and vanilla until smooth. Add in dry ingredients and mix thoroughly.
Next, add about 1/3 cup coconut sugar to a wide, deep plate. Add parchment paper to a baking sheet. Roll dough into 1.5-inch balls, then roll in the coconut sugar. Add to the baking sheet. Bake for 9 minutes.
*Break or cut chocolate into large chunks and set aside. Remove the cookies from the oven after 9 minutes, then gently press a piece of chocolate into the center of each cookie. Bake in the oven for 1 additional minute.
Remove the cookies from the oven and let them cool for 10+ minutes.
*A quick note on the chocolate: if you want it melty, follow the recipe as noted (adding to the cookies before baking for 1 final minute), or add the chocolate once the cookies are out of the oven + cooling but still warm, and enjoy right away. If with either option you find the chocolate is too melty, pop the cookies in the fridge to quickly harden. For a less melty alternative, you can wait until the cookies are done baking and almost completely cool to add the chocolate.
Optional: once the chocolate has been added and the cookies are out of the oven, sprinkle a pinch of sea salt over top of the cookies while they cool.
Store in an airtight container for up to 5 days.
RECIPE SUBSTITUTIONS & QUESTIONS
If you’re up for it, you could try your hand at making your own peanut butter instead of going the store-bought route. This is done by adding peanuts to a food processor or blender, processing in increments of about 30 seconds, making sure to scrape the sides in between rounds of blending. Be patient, it can take a while (roughly 10 minutes, depending) and it may not seem like the chunks will turn into a spreadable peanut butter, but it will!
I used a vegan butter (Miyokos), but you can also use ghee, or regular butter instead, if dairy isn’t an issue. Another option is olive oil instead of butter, but I haven’t tested that, and baking can be finnicky, so I’m not sure how that would turn out exactly. Instead of dark chocolate chips, feel free to use a milk chocolate and/or non-DF chocolate bar if you’d like. Lastly, regular all-purpose flour can be substituted for the GF all-purpose baking flour I used.
HOW TO KEEP PEANUT BUTTER BLOSSOM COOKIES FROM FALLING APART?
To keep your Peanut Butter Blossoms from falling apart, make sure you don’t add too much flour or over-bake them. Everyone measures flour differently, but try not to overpack or pack your measuring cup too tightly when scooping the flour. Also be sure to level out the top of the measuring cup so you scoop the exact amount called for. Do this by scraping the flat side of a butter knife across the top of the measuring cup to level the flour.
To avoid over-baking, follow the baking time provided in the recipe and monitor your cookies as they bake (everyone’s ovens may work slightly different). It’s best to pull them out a minute or two early as they’ll harden as they cool. If you feel like they need more time, you can always pop them back in the oven.
WHAT IS THE BEST GLUTEN-FREE FLOUR FOR COOKIES?
Bob’s Red Mill gluten-free 1-to-1 baking mix is a great gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of “stick” thanks to it’s blend of (gf) flours. Other options that work well when baking gluten-free goods include almond, oat, buckwheat and sorghum flours, to name a few. Generally, it depends what you’re making to determine which option will work best.
SHOP THE RECIPE
LOVE THESE PB BLOSSOM COOKIES? TRY THESE BAKED GOODS AND SWEET TREATS:
Click here to watch the reel I made of this recipe 🙂
Peanut Butter Blossoms
- 1 egg
- 1/2 cup creamy peanut butter
- 1/2 cup room temp butter, I used Miyokos vegan butter but you can also use ghee
- 3 tbsp maple syrup
- 2/3 cup coconut sugar, plus more for rolling
- 1 tsp vanilla extract
- 1 3/4 cup gluten-free flour, I used Bob’s Red Mill GF all-purpose baking flour
- 1 tsp baking soda
- Few pinches sea salt
- Pinch cinnamon
- 1/2 cup dark chocolate chunks, dairy-free
- Preheat the oven to 350 degrees F. Whisk together the egg, peanut butter, butter (make sure it’s room temp and not too cold), maple syrup, coconut sugar and vanilla until smooth. Add in dry ingredients and mix thoroughly.
- Add about 1/3 cup coconut sugar to a wide, deep plate. Add parchment paper to a baking sheet. Roll dough into 1.5-inch balls, then roll in the coconut sugar. Add to the baking sheet. Bake for 9 minutes.
- *Break or cut chocolate into large chunks and set aside. Remove the cookies from the oven after 9 minutes, then gently press a piece of chocolate into the center of each cookie. Bake in the oven for 1 additional minute.
- Remove the cookies from the oven and let them cool for 10+ minutes. Optional: once the chocolate has been added and the cookies are out of the oven, sprinkle a pinch of sea salt over top of the cookies while they cool.