Why are my cookies falling apart?

If your cookies are falling apart, it’s most likely due to the dough being too dry. Try adding more maple syrup or peanut butter!

Do I have to chill the dough?

Yes! Chilling the dough is crucial to prevent your peanut butter blossoms from spreading too far.

Can I make these blossom cookies without using peanut butter?

Sure! Any nut or seed butter such as cashew butter or sunflower seed butter can be used to replace peanut butter. Just keep in mind that the flavor of your cookies will change slightly.

Peanut Butter Blossom Cookie Recipe (Gluten Free)

Description

These Peanut Butter Blossom Cookies are gluten-free and can be made vegan-friendly and nut-free for a holiday cookie everyone will love!

Ingredients

Units Scale

150 grams (1 1/2 – 1 2/3 cups gluten free oat flour ) or gluten free quick oats (See notes for making oat flour)
1 cup (112 grams) blanched fine almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 cup to 3/4 cup maple syrup*
1/2 cup creamy nut butter
Sparkling cane sugar
15 dark chocolate kisses or dairy free dark chocolate gems

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Instructions

Place the oat flour, almond flour, cinnamon, baking powder, 1/2 cup maple syrup, and nut butter into a mixing bowl. (See notes on how to make oat flour)
Beat the ingredients with a hand mixer or in a stand mixer for 1 minute. *If the batter is too thick, add 1/4 cup to 1/2 c more maple syrup or agave nectar. Mix again.
Roll the batter into a ball, and cover it with plastic wrap before letting it sit in the fridge for 10-20 minutes.
While the batter chills, line or grease a cookie sheet, and preheat the oven to 350 degrees Fahrenheit.
Once the batter has chilled, spoon the dough with a cookie scoop (or spoon), and shape it into 1-inch balls. Roll the balls of cookie dough in sparkling cane sugar, and place them on a cookie sheet about 1-2 inches apart.
Bake the cookies for 8 minutes. Remove the baking sheet from the oven, and press chocolate kisses into the center of each cookie ball.*
Place the baking sheet back in the oven, and bake the cookies 2-3 more minutes or until the chocolate has set in the center.
Remove the cookies, and let them cool completely.
Store the cookies in an airtight container.

Notes

Prep Tip– To make your own oat flour, place 2- 2 1/2 cups gluten free quick oats or rolled oats in a food processor, and pulse them until a fine flour is formed. See this blog post for more detail.

Substitutes – If you can’t find dairy free chocolate kiss candy, you can make your own using a candy mold and melting dairy free chocolate morsels

Baking Tip– Don’t worry if the cookies don’t spread while baking! They should crack around the edges once the chocolate is pressed into the center.

Prep Time: 22 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 175
Sugar: 10.1 g
Sodium: 3.3 mg
Fat: 6.5 g
Saturated Fat: 1.1 g
Carbohydrates: 20.8 g
Fiber: 2.2 g
Protein: 4.4 g
Cholesterol: 0 mg