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–+ servings

Gluten-free Peanut Butter Blossoms

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Serves: 20 cookies
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 + 1/4 cups 1:1 gluten free baking flour, or substitute spelt or all-purpose flour
  • 1/2 cup creamy peanut butter, just peanuts and salt
  • 1/2 cup softened coconut oil, use refined for a neutral taste
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 20 chocolate kisses, or any chocolate candies you prefer

Directions

  1. Preheat your oven to 350 F
  2. In a medium sized bowl, whisk together the peanut butter, oil, coconut sugar, maple syrup, egg, and vanilla.
  3. Add in the flour, baking soda, and salt and mix until well combined.
  4. Line a baking sheet with parchment paper, and scoop out 2 tbsp worth of dough about 1u0022 apart. I used a 2 tbsp cookie scooper.
  5. Bake the cookies for 8-10 minutes. Remove from oven and tap the pan 2-3 times on the counter to flatten them.
  6. Let the cookies cool for 1 minute and stick the chocolate in the centers of the cookies. Let them cool for 10-15 minutes.
  7. Once completely cooled (the chocolates should be firm to touch), store them in a sealed-tight container for up to 1 week. Position them carefully so that the chocolates don't pop off.