These gluten-free peanut butter blossom cookies go the extra mile with a soft and chewy texture, sugar coating, and mini peanut butter cups pressed into the center. They have the nostalgia of the classic blossom cookie but with some extra little flare. This easy recipe is made in just one bowl in under 30 minutes and uses healthy ingredients like natural peanut butter and almond flour. Add this to your go-to cookie list pronto!
Attention all peanut butter lovers - these babies have your name all over them! They have a peanut butter flavored cookie with a dusting of sugar on the outside and a rich mini peanut butter cup in the center. In other words, they're a peanut butter lover's DREAM!
If you're looking for more peanut butter goodies, check out my maple peanut butter cut out cookies and my layered chocolate peanut butter overnight oats.
And if you're just a good ole' cookie lover like myself, you simply MUST check out my gluten free copycat Levain cookies! They are to. die. for!
To make these gluten-free peanut butter blossom cookies you just need a few simple pantry staples! Oh, and peanut butter cups because...duhh.
- Peanut butter - This is used to add that peanut butter flavor to the cookies and a super fluffy texture. Creamy style is best in this gluten-free peanut butter blossom cookie. If desired, any type of nut butter will work like cashew butter, almond butter, or pecan butter.
- Coconut sugar - This is how we sweeten the cookies. If desired, this can be substituted with light brown sugar.
- Almond flour - The best gluten-free flour for these peanut butter blossom cookies. Cassava flour can be used as a substitute if needed.
- Mini peanut butter cups - Pressed on top of each cookie! I used these Justin's dark chocolate peanut butter cups however any mini peanut butter cups will work or even a chocolate kiss like the classic.
Step by step directions
All you need to make a fresh batch of gluten-free peanut butter blossom cookies is a large bowl with a hand mixer or a stand mixer.
Step 1 : beat eggs with coconut sugar and peanut butter
In a bowl, beat the eggs with the coconut sugar, peanut butter, and vanilla until creamy. The mixture should be slightly thick and a caramel type color.
Step 2 : add the almond flour and baking powder
Next, add the almond flour and baking powder to the batter and mix to incorporate. Be sure not to over mix this step. Only mix to break up any flour clumps.
Chill the dough for at least 10 minutes before moving onto the next step. This is important for this specific cookie dough as we want it to be firm enough to roll into balls. I like to pop the mixing bowl in the fridge while the oven preheats.
Step 3 : roll dough in sugar, optional
Once the dough has chilled, use a small cookie scoop (about 1.5 inch) to roll the dough into a gold-ball sized balls. Then roll the cookie dough ball in course sugar (this step is optional). I used cane sugar for these gluten-free peanut butter blossom cookies but you can also use turbinado or coconut sugar.
Press the ball in between the palms of your hands slightly to flatten it out into more of a hockey puck shape. Space the dough out about 2 inches a part on a cookie sheet lined with parchment paper and bake in the oven until they begin to crack just a bit.
Step 4 : press peanut butter cup in the center
Allow the cookies to cool down slightly before pressing a peanut butter cup in the center. This is important as if the cookies are too warm, the peanut butter cup will melt.
Wait until the cookies are slightly warm to the touch and then press a peanut butter cup into the center of the cookie applying a little bit of pressure. The peanut butter cups will stick to the cookies as they continue to cool.
These gluten-free peanut butter blossom cookies are so easy to customize! Here are a few recommendations on how to make them your own:
- Swap the peanut butter cup with an almond butter or cashew butter cup to mix things up!
- Use a chocolate kiss on top like the classic peanut butter blossom cookie.
- Press a square of your favorite chocolate bar (like these Hu Kitchen bars) into the top.
- Instead of a peanut butter cup, simply drizzle some melted chocolate over top of the cooled cookies.
These are the type of cookies that get even better after a day or two. Their texture gets a little softer, chewier, and just down right delicious. To store, wait for the cookies to cool completely and then transfer them to an airtight container. They will keep for about 5 days out on the counter.
You can also store the container in the fridge where they will keep for up to a week. They will be cooler and the peanut butter cup may be a little harder when stored this way.
For more cookies recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Chewy Gluten-free Peanut Butter Blossom Cookies
- 2 eggs
- ⅔ cup coconut sugar
- ⅔ cup peanut butter - natural creamy is best
- 1 teaspoon vanilla
- 1 ⅓ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup coarse sugar - optional (I used cane sugar but turbinado or coconut sugar will also work)
- Mini peanut butter cups - I used Justin's mini dark chocolate peanut butter cups but any will work, just make sure to use a dairy-free if needed.
- In a mixing bowl, beat together the eggs, coconut sugar, peanut butter, and vanilla until creamy.
- Add the almond flour, baking soda, and salt and mix until no flour clumps remain. Be sure not to over mix this step and only mix to incorporate the flour. Place the bowl in the fridge to chill the dough for at least 10 minutes. This is important as we want the dough to be firm enough to roll into balls.
- Preheat the oven to 350 F while the dough is chilling.
- Once chilled, use a small cookie scoop (approx. 1.5 cm) to roll the ball into golfball-sized balls. Roll the balls in a shallow bowl with the corse sugar to coat. Flatten the ball slightly with the palms of your hands to create a hockey puck shape and place on a cookie sheet lined with parchment paper about 2 inches a part. Bake in the oven for 7 - 9 minutes until the cookies begin to crack. Let cool slightly before adding the peanut butter cup.
- Once the cookies have cooled down so they are just warm to the touch, press a peanut butter cup into the center of each cookie applying slight pressure. The peanut butter cup will stick to the cookie as it finishes cooling. Enjoy!
One of the best paleo peanut butter blossoms I have ever had!!! We used traditional hershey kisses and i plopped a few dairy free chocolate chips in center for myself on a few cookies.... 🙂 These will be a keeper!! Thank yoU!
Ansley Beutler says
Hi Jessica! Yay I am so glad you enjoyed the recipe!