Peanut Butter Blossoms (gluten-free)

This is a gluten free version of one of my very favorite holiday cookies: Peanut Butter Blossoms. Soft, tender peanut butter cookies with a creamy, melty peanut butter cup smack dab in the middle— does it really get much better than that?  Recipe courtesy of Liz Martone from Pumpkin and Peanut Butter.

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Votes: 4
Rating: 3.25
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Servings 12 - 14 servings
Prep Time 20 minutes
Cook Time 10 minutes
Submitted By Liz Martone from Pumpkin and Peanut Butter
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Servings 12 - 14 servings
Prep Time 20 minutes
Cook Time 10 minutes
Submitted By Liz Martone from Pumpkin and Peanut Butter
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Mix dry ingredients together in a bowl and set aside: almond flour, coconut flour, baking soda, and salt. In a separate bowl whisk together wet ingredients: coconut oil, peanut butter, maple syrup, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined.
  3. Form dough into small 1 1/2'' circles and place on parchment lined baking sheet. Chill cookies for 10 minutes in refrigerator, then bake for 10-11 minutes. Remove from oven and immediately press one peanut butter cup into each cookies. Place cookies on a cooling rack to finish cooling.
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