While many bakers reserve peanut butter blossom cookies for the holidays, these grain-free, flourless versions are so simple and delicious I make them year-round. After testing this recipe several times, I landed on a reliable combination of just six ingredients that creates soft, dense cookies where the peanut butter flavor really shines.
You won’t miss the flour in these classic cookies—if you prefer a more traditional, flour-based version, use your favorite peanut butter cookie recipe and top with a chocolate kiss instead.
Recipe Highlights
These grain-free peanut butter blossoms are straightforward and dependable. Key benefits:
- Simple: Only six ingredients and minimal prep. The dough mixes quickly, is rolled in turbinado sugar for sparkle and crunch, and finished with a chocolate kiss.
- Grain-free & gluten-free: No flour or grains are used, making these a great option for those avoiding wheat.
- Peanut butter-forward: Peanut butter is the base, so the cookies have a deep, nutty flavor in every bite.
- Classic and festive: A perfect addition to cookie trays, swaps, and holiday gift tins.
Featured Comment
“These cookies are better than the ones with flour!” – Rachel
“Really loved the simplicity and the fact that I didn’t need flour. I also think the Hershey kiss sticks better in these than in traditional peanut butter blossoms so that’s an added bonus.” – Megan
What You’ll Need
A short ingredient list means each item plays an important role. You only need six ingredients:
- All-natural, drippy peanut butter: The runnier, natural style peanut butter helps the dough bind and keeps the cookies from spreading too much.
- Light brown sugar: Adds sweetness, moisture, and chewiness.
- Egg: Acts as the binder for this flourless dough.
- Vanilla extract: Enhances the peanut butter flavor.
- Turbinado sugar: For rolling the dough balls to add sparkle and a slight crunch.
- Chocolate kisses: Classic Hershey’s Kisses or any small chocolate to press into the center after baking.
Helpful Tools
No special equipment is required. A stand mixer, hand mixer, or even a sturdy spatula will mix the dough. Because the dough is slightly sticky, a 1-tablespoon cookie scoop helps portion uniform cookies so they bake evenly. Parchment paper or a silicone baking mat makes cleanup easier.
How to Make Peanut Butter Blossoms
Overview of the process with helpful tips. Follow the step-by-step instructions below for reliable results:
- Make the dough: Combine peanut butter, brown sugar, egg, and vanilla in a large bowl. Mix with a mixer or spatula until smooth and uniform—scrape the sides to fully incorporate any thicker peanut butter.
- Chill: Cover and refrigerate for at least 1 hour (up to 24 hours). Chilling firms the dough so cookies won’t spread. This step is especially important for a flourless recipe.
- Portion: Preheat oven to 350°F. Use a 1-tablespoon scoop to portion dough, roll into balls, then roll each ball in turbinado sugar. Place on a parchment-lined baking sheet about 2–3 inches apart.
- Bake: Bake for 10 minutes, until edges are just set and slightly golden.
- Add kisses: Remove from oven and press an unwrapped chocolate kiss into the center of each cookie. The cookie may flatten—this is expected.
- Finish baking: Return the cookie sheet to the oven for 2 more minutes so the chocolate softens and adheres to the cookie.
- Cool: Transfer to a cooling rack and allow the chocolate to harden before stacking or storing.
Easy Swaps and Variations
Customize these cookies with a few simple changes:
- Use another runny, all-natural nut butter (almond, cashew, or sunflower seed) in place of peanut butter for a different flavor profile.
- Swap the Kiss for small peanut butter cups or other bite-sized chocolates.
- Stir in a few mini chocolate chips or M&Ms into the dough for extra texture.
- For a festive look, replace turbinado sugar with colored sanding sugar in holiday shades.
Serving Suggestions
These peanut butter blossoms are ideal for cookie trays, swaps, and gifts. They pair beautifully with coffee, hot chocolate, or a cold glass of milk. For a varied cookie platter, include chewy ginger cookies, chocolate crinkles, or shortbread to balance textures and flavors.
Storage & Freezing Notes
Let cookies cool completely and the chocolate harden before stacking. Store in an airtight container at room temperature for up to one week. To freeze, place cooled cookies in a freezer-safe container or bag for up to three months. Thaw for about an hour at room temperature before serving.
More Favorite Holiday Cookie Ideas
- Almond flour sugar cookies
- Hot cocoa cookies
- Magic cookie bars
- Soft gingerbread cookies
- Chocolate-orange ricotta cookies
- Shortbread made with almond flour
FAQ
Use drippy, all-natural peanut butter, chill the dough for at least an hour, and roll and compact each scoop in your hands before coating with turbinado sugar. The egg is essential for binding in this flourless recipe.
No—Hershey’s Kisses are traditional, but you can top cookies with small peanut butter cups, Hugs, or skip the center chocolate entirely and mix chips into the dough.
This particular flourless recipe relies on an egg to bind the ingredients. Omitting it will usually result in dry cookies that don’t hold together.
Flourless Peanut Butter Blossoms — Recipe
Yield: about 20 cookies | Prep: 10 mins | Chill: 1 hour | Bake: 12 mins total
Ingredients
- 1 cup all-natural, drippy peanut butter
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons turbinado sugar (for rolling)
- 15–18 chocolate kisses, unwrapped
Instructions
- In a large bowl, combine the peanut butter, brown sugar, egg, and vanilla. Mix until smooth and fully combined.
- Cover and refrigerate the dough for at least 1 hour and up to 24 hours.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the turbinado sugar in a small shallow bowl. Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in the turbinado sugar and space 2–3 inches apart on the baking sheet.
- Bake for 10 minutes, until edges are just beginning to turn golden.
- Remove from oven and press an unwrapped chocolate kiss into the center of each cookie. Return to the oven for 2 more minutes so the chocolate softens and adheres.
- Allow cookies to cool on a rack until the chocolate sets.
Tips & Notes
- Chill time is important: refrigerating the dough prevents excessive spreading and improves texture.
- Use the runny, natural peanut butter rather than a thick, stabilized variety for best results.
- These are flourless, so texture differs from traditional peanut butter blossoms; they are slightly denser and very peanut-butter-forward.
Nutrition (approx. per cookie)
Calories: 136 kcal • Carbohydrates: 15 g • Protein: 3 g • Fat: 8 g • Fiber: 1 g • Sugar: 13 g
Nutrition values are estimates and should be used as a guideline only.
Photography by: The Wooden Skillet