What is the best peanut butter to use for gluten-free peanut butter blossom cookies?

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.

Why did my cookies spread so 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.

How do you prevent the Hershey Kisses from melting on top?

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.

Can you make the dough ahead of time?

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.

Soft and Chewy Almond Flour Peanut Butter Blossoms (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

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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.