Flourless Peanut Butter Blossom Cookies

Flourless peanut butter blossoms are among the simplest and most satisfying holiday cookies to prepare. They require no chilling and use just seven everyday ingredients. Unlike many gluten-free recipes that rely on special flour blends, these cookies are naturally flourless and delightfully easy to make.

This version is an enhanced take on a basic three-ingredient flourless peanut butter cookie, adding a few extra elements for texture and flavor while keeping the ingredient list short and pantry-friendly.

To make them, you simply mix the ingredients in a bowl, portion the dough into balls, roll each ball in granulated sugar, and bake. Immediately after they come from the oven, press a chocolate kiss into the center of each cookie. The result is a classic peanut butter and chocolate combination that’s always a crowd-pleaser.

These gluten-free cookies are a great project to do with kids. They’ll enjoy rolling the dough and placing the chocolate kisses on warm cookies as they come out of the oven.

Make Ahead and Storage Tips

If you want to prepare these flourless peanut butter blossoms ahead of time, you have several easy options that preserve flavor and texture.

Refrigerate or Freeze the Dough

Prepare the dough and roll it into individual balls. You can refrigerate the portioned dough for up to three days or freeze it for longer storage—several months is fine. When ready to bake, roll the chilled or frozen dough balls in the remaining granulated sugar and place them on a lined baking sheet. If baking from frozen, add 2–3 minutes to the bake time to ensure the cookies cook through.

Store Cookies at Room Temperature

Once baked and cooled, these peanut butter blossoms store well at room temperature. Keep them in an airtight container and they will stay fresh for 7–10 days. This makes them convenient to bake a batch and serve over the course of a week.

Freeze Baked Cookies

You can also freeze the cookies after baking. Because each cookie has a chocolate kiss pressed into the center, stacking them neatly in a freezer bag can be a little tricky, but they freeze well and maintain their flavor. Many people enjoy them straight from the freezer; if you prefer a softer texture, let the cookie sit at room temperature for about 10 minutes before serving.

How to Make These Dairy-Free

The only dairy traditionally found in this recipe is in the store-bought chocolate kisses. If you need a dairy-free version, you have two good options: make dairy-free chocolate kisses at home with dairy-free chocolate and silicone molds, or substitute a few dairy-free chocolate chips pressed into the centers after baking. The finished cookies won’t look identical to the classic peanut butter blossom shape, but the flavor will be just as enjoyable.

Other Gluten-Free Cookie Ideas

If you enjoy these flourless peanut butter blossoms, try other gluten-free cookie recipes to expand your holiday baking repertoire. There are many variations—spicy ginger molasses cookies, peppermint chocolate cookies, and cranberry pistachio icebox cookies are all great options for seasonal baking.

Flourless Peanut Butter Blossoms Recipe

This straightforward recipe yields a batch of classic peanut butter blossoms without any flour. With just seven ingredients and minimal hands-on time, you can produce tender, chewy cookies topped with chocolate for a timeless combination that appeals to everyone.

Ingredients (Makes about 24 cookies)

1 1/2 cups creamy peanut butter
1 1/4 cup granulated sugar, divided
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon salt
24 chocolate kisses (use dairy-free chocolate if needed)

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the creamy peanut butter, 1 cup of the granulated sugar, the egg, vanilla extract, baking powder, and salt. Mix until fully combined and smooth.
Portion the dough into 24 equal pieces, about 1 tablespoon each, and roll each portion into a ball.
Pour the remaining 1/4 cup granulated sugar into a small bowl. Roll each dough ball in the sugar until fully coated, then place them on the prepared baking sheet, spaced about 2 inches apart.
Bake at 350°F for 8–10 minutes, or until the edges are set but the centers remain slightly soft. While the cookies bake, unwrap the chocolate kisses.
Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Let the chocolate set before serving.

Notes

These cookies are naturally gluten-free thanks to the absence of flour. For a dairy-free option, use dairy-free chocolate or chocolate made from non-dairy ingredients. If you freeze the dough, allow a few extra minutes of bake time when baking from frozen.

Nutrition (per cookie)