bakingglutenfreememories This peanut butter blossoms recipe I took from a family recipe and I modified it quite a bit to be gluten and refined sugar free. The result is great!
These gluten-free peanut butter blossoms are soft and fluffy, moist, and they have a delightful taste. The peanut butter does not overpower the other flavors, they are sweetened just right, and the bite of semi-melted chocolate is sublime. I decided to use different chocolates than the typical Hershey’s Kiss, but you can add whatever chocolate you prefer. These cookies are also delicious and consistent in flavor and texture with my favorite vegan butter, in case you have to avoid all forms of dairy.
How to Make Peanut Butter Blossoms
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a stand mixer bowl, cream together the butter and sugar. Add in the vanilla, eggs, peanut butter, and milk. Beat on low until well combined.
3. Next, add in the rice flour, arrowroot starch, baking soda, and salt. Continue beating on low speed until the batter is mixed well.
4. On a baking sheet with a silicone mat or parchment paper, use a cookie scoop or a spoon to drop rounds of cookie dough.
5. Bake the cookies on the middle oven rack for 10 minutes. Remove them from the oven and top each cookie with chocolate, gently pressing it into the middle of the cookies. Return the cookies to the oven and bake for an additional 2 minutes.
6. Then remove the cookies from the oven and allow them to cool for about 4 minutes before transferring them to a cooling rack.
Storage Tips and Notes
- Store cookies in an air tight container for 2-3 days or in the freezer in a sealed plastic bag
- If you substitute the butter with vegan butter, they have been successfully tested with Miyoko’s Creamery Organic European Style Vegan Butter
Peanut Butter Blossoms
Ingredients
- ½ cup creamy, unsalted peanut butter (4.6oz)
- 2 eggs
- ½ cup unsalted butter, softened (8T)
- ¾ cup coconut sugar (101g)
- 1½ teaspoons vanilla extract
- 2 tablespoons dairy-free milk
- 1 cup white rice flour (160g)
- ¾ cup arrowroot or tapioca starch / flour (90g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- chocolates of choice (I used Hu Snacking and Baking Dark Chocolate Gems)
Instructions
- First, preheat the oven to 350°F.
- Then in a stand mixer bowl or a bowl with a handheld mixer, cream the softened butter and coconut sugar together. Add in the vanilla extract, eggs, peanut butter, and milk. Beat on low until all ingredients are combined.
- Next, add in the rice flour, arrowroot starch, baking soda, and salt. Continue beating on low until the batter is mixed well.
- On a baking sheet lined with parchment paper or a silicone mat, use a cookie scoop or a spoon to drop rounds of cookie dough.
- Bake the cookies on the middle oven rack for 10 minutes. Remove the baking sheet from the oven and gently press your chocolate of choice into the center of each cookie. Return the cookies to the oven and bake for an additional 2 minutes.
- Then remove the cookies from the oven and allow them to cool for about 4 minutes before using a spatula to transfer them to a cooling rack.
