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We love Peanut Butter Kiss Cookies but I needed a gluten free alternative that was just as creamy and delicious. This Gluten Free Peanut Butter Kiss Cookies Recipe does not disappoint.
These Gluten-Free Peanut Butter Cookies are made with simple ingredients. These cookies are loaded with flavor and easy to make. Check out more Easy Gluten Free Recipes.
Make sure to check out this Gluten Free Shortbread Cookies Recipe for another delicious gluten free option.
What's in this post: Gluten Free Hershey Kiss Cookies
Why This Recipe Works
Recently we have started adding gluten free foods to our meal plan. I was surprised that none of my kids realized that these cookies were gluten free.
Not even my gluten loving family. Gather the kids and enjoy a plate of cookies baked gluten free. These are perfect for you to serve for an after school treat or an cookie tray for Christmas.
You will be amazed how simple these cookies are to make. I suspect that your kids will be coming back for more.
Ingredients
- Peanut Butter
- Butter
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- Egg
- Gluten free Flour (I use Pillsbury gluten free flour or Bob Red Mills 1-1 flour)
- Baking Soda
- Salt
- Hershey Chocolate Kisses (unwrapped)
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Type of Peanut Butter – You can use almond butter for a regular peanut butter substitute. For a crunchy texture, use crunchy peanut butter.
- Mini Peanut Butter Cups – Substitute the gluten free chocolate kiss cookies with a mini peanut butter cups for delicious variation. You can also use dark chocolate option.
Step by Step Instructions
Step 1 – Preheat oven to 350. Cream together in large bowl creamy peanut butter, butter, sugar and brown sugar until smooth. Add egg and vanilla and beat together.
Step 2 – Whisk together gluten free flour blend, baking soda and salt in a separate bowl. Slowly add the flour blend to the creamed mixture, beating until incorporated.
Step 3 – Refrigerate dough. Then Roll into 24 1″ dough balls and place on prepared baking sheets with parchment paper several inches apart.
Step 4 – Gently make an indentation in the center of each cookie dough balls.
Step 5 – Bake 12-14 minutes or until lightly browned.
Step 6 – Then place on a wire rack. Place a Hershey’s Kiss in the center of each cookie.
Recipe Tips
- Measuring Ingredients – To make sure the cookies bake correctly, make sure to measure ingredients correctly. The cookies could turn out flat if the wet ingredients and dry ingredients are not measured correctly.
- Peanut Butter Dough – For best results refrigerate dough for at least 30 minutes before baking.
- Baking Sheet – Bake cookies on a parchment-lined baking sheet for an easy cleanup.
- Combining Ingredients – Combine ingredients with a hand mixer or a stand mixer with a paddle attachment. Scrape the sides of the bowl when mixing.
- Cookie Scoop – To ensure the cookie dough about the same size, use a cooking scoop to place on the baking sheet. Then roll the cookie dough into a ball.
Can I Freeze Peanut Butter Blossoms?
Yes, you can freeze these cookies. There are two ways you can freeze the gluten free Peanut Butter Kiss cookies.
Freeze Peanut Butter Dough
- You can prepare the peanut butter dough and roll into balls then coat with sugar. Line them on a wax paper cookie sheet and freeze for about an hour.
- Once dough is frozen then transfer to a freezer bag for up to 6 months. Once you are ready to bake them, thaw out the dough and bake as directed. Don’t forget to top with your favorite chocolate.
Freeze Peanut Butter Cookies
Another way, that you can freeze these cookies is baking the cookie and top with your favorite chocolate. Make sure the cookie is completely cool and then you can freeze up to 3 months in a freezer safe container.
Once you are ready to enjoy, thaw for 1 to 2 hours on the counter before enjoying. These are the perfect way to enjoy these cookies all year long.
Frequently Asked Questions
I have used Xanthan gum in a lot of my gluten free recipes; however, I did not use it in these cookies and I don’t think it’s needed.
The 1 to 1 Gluten Free flour does a great job binding the cookies together so Xanthan gum is not needed for this cookie recipe.
Store leftovers in an airtight container for up to 5 days at room temperature. Before storing make sure to cool cookies on a cooling rack.
Yes, they are gluten free. But we always recommend doing your own research to confirm they are gluten free.
More Gluten Free Recipes
- Gluten Free Crock Pot Mexican Shredded Beef Taco Recipe
- Gluten Free Pumpkin Cookies
- Easy Skillet bbq pork chops
- Our Favorite Gluten Free Snack for Busy Kids
- The Best Hobo Dinner Foil Packet Meal
- Foil Pack Santa Fe Chicken Dinner
We love to hear from you. If you make this gluten free peanut butter blossom recipe, please leave us a comment.
Gluten Free Peanut Butter Kiss Cookies Recipe
Ingredients
- ½ cup Peanut Butter
- ½ cup Butter
- ½ cup Sugar
- ½ cup Brown Sugar
- 1 tsp Vanilla
- 1 Egg
- 1 cup Gluten free Flour (I use Pillsbury gluten free flour or Red bob mills 1-1 flour)
- 1 tsp Baking Soda
- ½ tsp Salt
- 24 Hershey Kisses (unwrapped)
Instructions
- Preheat oven to 350.
- Cream together peanut butter, butter, sugar and brown sugar until smooth.
- Add egg and vanilla and beat together.
- Whisk together gluten free flour, baking soda and salt in a separate bowl.
- Slowly add dry ingredients to the creamed mixture, beating until incorporated.
- I suggest you refrigerate the dough for at least 30 minutes so they don’t get too flat
- Roll into 24 1″ balls and place on cookie sheet several inches apart.
- Gently make an indentation in the center of each cookie.
- Bake 12-14 minutes.
- Place a Hershey Kiss in the center of each cookie.
Can you use Almond flour?
I haven’t tested it so I’m not sure. You would need to change other ingredients in the recipe as you cannot substitute almond flour for 1:1 baking flour.