Cookie week is almost over—just two more recipes to go. If you missed them, I’ve included favorites like snowball cookies, chocolate-dipped brownie cookies, and maple brown sugar cookies in previous posts. Peanut butter cookies are a holiday staple, and this year I wanted a version that’s both gluten-free and dairy-free so everyone can enjoy them. These healthy peanut butter blossoms are simple, naturally sweetened, and a perfect addition to cookie boxes and trays.
Peanut butter and chocolate are a classic pairing—my favorite candy is a Reese’s—so these blossoms feel right at home on any holiday platter. To keep the cookies gluten-free, this recipe uses almond flour and oat flour. A full cup of peanut butter replaces the need for butter, so these are naturally dairy-free too. Use a natural creamy peanut butter that lists only peanuts and salt; brands with added sugars or oils will affect texture and baking. I often buy the natural peanut butter sold in bulk because it lasts longer in a busy household.
These cookies are sweetened with pure maple syrup and coconut sugar. Pure maple syrup behaves differently from imitation syrups made from corn syrup, so use the real thing for best results. The combination of flours and peanut butter gives these blossoms a tender, slightly chewy texture rather than the thin, spread-out shape of traditional cookies made with all-purpose flour and butter.
This recipe is easy and kid-friendly. After making the dough, roll each ball in turbinado sugar for a bit of crunch and sparkle, place them on a parchment-lined baking sheet, and flatten slightly. Because these cookies don’t spread as much while baking, shaping them before baking helps achieve an even result. While they bake, unwrap the chocolate kisses. As soon as they come out of the oven, press a Hershey’s kiss into the center of each warm cookie and let them cool briefly on the sheet before transferring to a wire rack.
- 1 cup natural peanut butter (peanuts and salt only)
- 1/4 cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 3/4 cup oat flour
- 3/4 cup almond flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- Turbinado sugar for rolling
- Hershey’s kisses
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine peanut butter, maple syrup, egg, vanilla, and coconut sugar until smooth.
- In a separate bowl, whisk together oat flour, almond flour, salt, and baking soda.
- Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Form the dough into balls (about 1–1.5 tablespoons each) and roll them in turbinado sugar.
- Place the sugar-coated balls on the prepared sheets and gently press them down slightly.
- Bake 8–10 minutes, until the bottoms are light golden. While baking, unwrap the Hershey’s kisses.
- Remove cookies from oven and immediately press one Hershey’s kiss into the center of each cookie.
- Let cookies cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
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