These Almond Flour Peanut Butter Blossoms are soft baked, peanut butter cookies, coated in sugar and topped with chocolate kisses. They’re easy to make, gluten-free and perfect for chocolate peanut butter lovers!
These peanut butter kiss cookies have become a holiday tradition for me over the last few years, and not just for Christmas! Since Hershey Kisses are a year round treat and there are so many seasonal varieties, these cookies make an appearance for all of the holidays!
Table of contents
What makes these cookies so good?
- They have the perfect flavor and texture profile – sweet and salty, soft and chewy.
- They’re naturally gluten-free, just make sure your chocolate kisses are too.
- They’re perfect for any occasion. You can even roll them in different colored sugar or sprinkles.
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- Peanut butter – Use a smooth, shelf-stable peanut butter. If you use natural peanut butter (the drippy kind that you store in the fridge), your cookies will spread too much.
- Almond flour – I always use fine blanched almond flour for baking instead of almond meal. It’s made with raw almonds with the skins removed, whereas almond meal has the skins left on, resulting in a coarser flour texture.
- Cornstarch – Just one tablespoon helps to keep these cookies thick and puffy.
- Sugars – You’ll need a mix of light brown sugar and granulated sugar. You can substitute with dark brown sugar but it will add a bit more moisture to the cookies.
- Butter – Unsalted butter is best and make sure it’s brought to room temperature so it creams together easily with the sugars. I haven’t tested this recipe yet with a plant based butter.
- Kisses – Milk Chocolate Hershey Kisses are the signature ingredient for blossom cookies. You can substitute different chocolates, like mini peanut butter cups, just make sure they’re gluten-free.
How to make peanut butter blossoms with almond flour
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage and freezing tips
Storage: Keep the cookies in an airtight container at room temperature. They will last for 3-4 days.
Freezing: Place the cooled cookies in a freezer safe container and store in the freezer for up to 3 months.
Key recipe tips
- For greater accuracy, I recommend weighing your ingredients. If you don’t have a kitchen scale, be sure to use the spoon and level method when measuring.
- Chilling the dough for an hour is a must in order to keep these cookies thick and puffy.
- It’s also better to underbake these cookies than over bake them, as over baking will cause them to dry out.
- I recommend using a light colored baking sheet as darker sheets brown the cookies too much on the bottom.
- Oven temperatures can vary so start checking on the cookies at around 9 minutes.
Recipe FAQs
Shelf stable smooth peanut butter will yield the best results. Natural peanut butter will make the cookie dough too soft and the cookies will spread too much.
If your cookies spread, it could be that they weren’t chilled long enough or they were left at room temperature too long before baking. Placing cookie dough balls on a warm baking sheet may also cause them to spread too much.
Let the cookies rest for a few minutes after they come out of the oven before pressing the chocolate kisses into the cookies. Once the chocolates are in place, transfer the cookies to a plate or tray and place in the freezer for 10-15 minutes.
Yes! Since the dough requires chilling, you can portion out the dough onto a plate or tray and store covered in the fridge for up to 2 days before rolling into balls and baking.
More almond flour cookie recipes
- Almond Flour Monster Cookies
- Almond Flour Sugar Cookies
- Almond Flour Snickerdoodles
- Almond Flour Cookie Butter Cookies
- Almond Flour Blondies
If you make this recipe, I’d love to hear what you think in the comments below!
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Print
Almond Flour Peanut Butter Blossoms (Gluten-Free)
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 11 minutes
- Total Time: 1 hour 26 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
- Diet: Gluten Free
Description
Almond Flour Peanut Butter Blossoms are gluten-free, soft baked peanut butter cookies, coated in sugar and topped with chocolate kisses.
Ingredients
- 2 cups (208g) fine blanched almond flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (145g) shelf stable smooth peanut butter
- 1/4 cup (56g) unsalted butter, room temperature
- 1/2 cup (115g) packed light brown sugar
- 1/4 cup (55g) granulated sugar, plus 3 tablespoons for rolling
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 20 milk chocolate kisses, unwrapped
Instructions
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, cornstarch, baking soda and salt.
- In a large mixing bowl, use an electric mixer to cream together the peanut butter, butter, brown sugar and granulated sugar, stopping to scrape down the sides of the bowl as necessary. This will take 2-3 minutes.
- Add the egg and vanilla and beat until combined.
- On low speed, gradually mix in the dry ingredients until just combined.
- Use a 1.5 tablespoon cookie scoop to portion out the cookie dough onto a plate or parchment lined tray. Refrigerate for 1 hour.
- Place the remaining 3 tablespoons of sugar in a small bowl.
- Roll the chilled dough into balls and then roll in the sugar.
- Arrange the cookie dough balls on the prepared baking sheet, about 2-3 inches apart.
- Bake for 9-11 minutes, or until the cookies are puffed up and just starting to brown.
- Let rest on the pan for just a few minutes before pressing a chocolate kiss into the center of each cookie. Carefully transfer the warm cookies to a plate or tray and place in the freezer for 10-15 minutes. This will stop the kisses from melting on the cookies.
- Repeat with remaining cookie dough.
Notes
- For greater accuracy, I recommend weighing your ingredients. If you don’t have a kitchen scale, be sure to use the spoon and level method when measuring.
- Chilling the dough for an hour is a must in order to keep these cookies thick and puffy.
- It’s also better to underbake these cookies than over bake them, as over baking will cause them to dry out.
- I recommend using a light colored baking sheet as darker sheets tend to brown cookies too much on the bottom.
- Oven temperatures may vary so start checking on the cookies at around 9 minutes
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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