Gluten-Free Peanut Butter Blossom Cookies

If you've been following me for a long time, you may have a copy of a holiday ebook I put out long before my Celebrations cookbook called Joyful. It's no longer in “print” because may of the recipes were revamped and included in Celebrations, but there's a couple of lost recipes from it that I can't let go to waste!

These Gluten-Free ‘Peanut' Butter Blossom cookies are one of them! I ended up putting the cookie recipe in the Halloween chapter of Celebrations as the spider cookies, but Peanut Butter Blossom cookies with kisses are such a staple during the holidays, I wanted to share it here. The traditional uses peanut butter of course, but we don't eat peanut butter so I use sunflower seed butter or almond butter. Any of the 3 will work though!

Gluten-Free Peanut Butter Blossom Cookies with Chocolate Toppings

These egg-free and nut-free cookies are so fun to make and are lovely to give as a gift or take to your holiday cookie exchange. I melt down chocolate and use a piping bag to make the kisses shape, but feel free to use a square of your favorite dark chocolate or splurge and grab some dark chocolate Hershey kisses!

If you're attending a cookie party, or just love to bake for gifting like I do, make sure to gab a copy of Celebrations. There's a dozen holiday favorites in there, repurposed to be grain, dairy, and gluten free!

Gluten-Free Peanut Butter Blossom Cookies


SERVES: 1 dozen


2 tablespoons palm shortening or grass-fed butter

1⁄4 cup unsweetened sunbutter, chilled

3 tablespoons honey

1/3 cup coconut sugar

2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

1⁄4 cup + 2 tablespoons coconut flour

1⁄4 teaspoon baking soda

Chocolate Kisses

3 ounces dark chocolate (75-85% cacao)

2 tablespoons pure maple syrup

1 teaspoon full-fat coconut milk

1⁄2 teaspoon coconut oil

1 teaspoon warm water


  1. Preheat oven to 350 degree°F.
  2. In a stand mixer, cream together the palm shortening and sunbutter for 30 seconds, until light and creamy.
  3. Keep the mixer running and add the honey, coconut sugar, vanilla, and lemon juice.
  4. Turn the mixer off and add the coconut flour and baking soda. Beat on high for 30 seconds until combined. Let the dough sit for 5 minutes, then beat again on high for 15 seconds.
  5. Roll balls of dough slightly smaller than golf-balls between your palms and place them on a parchment-lined baking sheet. Bake for 10 to 12 minutes, until lightly browned around the edges.
  6. When the cookies come out of the oven, lightly indent the tops with your fingertip. Cool completely on a wire rack.
  7. Make the chocolate kisses – Melt the first 4 ingredients in a double boiler over medium-low heat, stirring frequently. Remove from heat and whisk in the water. Let it cool to room temperature and thicken enough to hold it’s shape when piped. Place the chocolate in a piping bag and pipe the kisses directly onto the cooled cookies. Cool for 2 hours, until the chocolate has set.


Store for up to 5 days in an airtight container or freeze for up to 3 months

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