We haven’t even finished up our Thanksgiving leftovers when I start thinking about all the cookies and desserts that I want to make for Christmas and New Years. I love having an excuse to go a little baking crazy. These flour-less Peanut Butter Blossoms are a family favorite and always on their holiday request list.
These cookies are easy to customize for food allergies. There is no flour, so they are gluten and grain free. If there is a peanut allergy, it is a just a simple to use another nut butter or nut butter substitute. If they need to be dairy free, use dairy free chocolate, like Pascha, to top the cookies.
These cookies are very simple to make and only require a bowl, a spoon and a handful of ingredients. They are the perfect opportunity to get your children into the kitchen. Older ones can mix and measure while the little ones unwrap the chocolates.
These cookies also freeze beautifully. Bake a double batch, one to serve and one to freeze for later.
The perfect cookie for a gluten free, holiday cookie exchange, or a hostess gift, these peanut butter blossoms are always a delight.
For more delicious gluten free recipes for all your holiday needs, please visit our recipe page.
| Prep Time | 10 minutes |
| Cook Time | 9-11 minutes |
| Servings |
cookies
|
- 2 cups peanut butter
- 2 cups granulated sugar
- 2 tsp maple syrup
- 2 eggs large, room temperature
- 4 tbsp granulated sugar for coating
- 32 chocolate kisses may substitute dairy free chocolate
Ingredients
|
Rate this recipe!
|
- In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
- Measure out 1 1/2 tablespoons of dough at a time and gently roll into a ball.
- Measure out the extra granulated sugar into a small bowl. After rolling each cookie into a ball, gently press the top half of it into the sugar.
- Place cookie sugar side up on a silicone baking mat or parchment paper covered cookie sheet and with your hands or the bottom of a flat glass, gently press each cookie down to about a 1/2" thickness.
- Bake in a 350 degree oven for 9 - 11 minutes or when bottoms are lightly browned and the edges just start to crack. Do not over bake.
- Remove pan from oven and while cookies are still on the pan, gently press a chocolate "kiss" midway into the center of each cookie. Expect the cookie to crack when you do this.
- Leave the cookies to cool on the pan for a couple of minutes before placing on a cooling rack to cool completely.
- Once completely cooled, store cookies in an airtight container for 2-3 days or in the refrigerator for up to 5 days.
These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.
This Peanut Butter Blossom recipe is gluten free and vegetarian and dairy free with substitution.
 |
|
|
|
