Peanut blossom cookies are a classic holiday treat, loved for their soft, peanut butter base and the iconic Hershey's Kiss pressed into the center. For those who follow a gluten-free diet, enjoying these cookies might seem like a challenge. However, with a few simple substitutions, you can create a gluten-free version that’s just as delicious as the original. In this blog post, we’ll walk you through a detailed recipe for gluten-free peanut blossom cookies, along with tips, FAQs, and more.
Gluten-free diets are essential for individuals with celiac disease or gluten sensitivity. Gluten, a protein found in wheat, barley, and rye, can cause severe digestive issues and other health problems for these individuals. Even if you don’t have a gluten intolerance, many people choose to go gluten-free for its potential health benefits, such as improved digestion and reduced inflammation. Whatever your reason, this gluten-free peanut blossom cookie recipe ensures that everyone can enjoy this beloved treat.
Before you start baking, gather the following ingredients. Make sure all items are certified gluten-free to avoid cross-contamination.
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 3/4 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter (softened) | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/2 cup |
| Peanut butter | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Milk (or dairy-free alternative) | 2 tablespoons |
| Hershey's Kisses (unwrapped) | 24 pieces |
| Granulated sugar (for rolling) | 1/4 cup |
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the peanut butter, egg, vanilla extract, and milk to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Using a cookie scoop or a tablespoon, scoop out portions of dough and roll them into 1-inch balls. Roll each ball in granulated sugar to coat evenly.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden.
Immediately after removing the cookies from the oven, press a Hershey's Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Yes, you can use natural peanut butter, but keep in mind that it may alter the texture of the cookies slightly. Natural peanut butter tends to be oilier, so you may need to adjust the amount of flour.
Absolutely! Simply substitute the butter with a dairy-free alternative, such as coconut oil or vegan butter, and use a dairy-free milk option.
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Yes, you can use other types of chocolate, such as dark chocolate or white chocolate, instead of Hershey's Kisses. Just make sure the chocolate is gluten-free.
Gluten-free peanut blossom cookies are a delightful treat that everyone can enjoy, regardless of dietary restrictions. With this easy-to-follow recipe, you can recreate the classic cookie with a gluten-free twist. Whether you’re baking for the holidays or just craving a sweet snack, these cookies are sure to be a hit. Happy baking!
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