Gluten and Dairy Free Peanut Butter Blossom Cookies

These peanut butter blossom cookies are so delicious you won’t even realize that they don’t have gluten or dairy in them! The dough is made with creamy peanut butter and a gluten-free flour blend of choice. Then they’re rolled in sugar, cooked to perfection, and filled with a dairy-free chocolate filling.

Most of our favorite treats around our house involve peanut butter and chocolate. I am always trying to come up with ways to replicate our favorite treats without gluten and dairy. After making a few different batches I think I’ve finally perfected these.

They are so good and taste almost identical to the original peanut butter blossoms. The best part is that they are filled with melted dairy-free chocolate chips which we always have on hand. That way we can make them again and again!

Tips for success:

*Any gluten-free flour blend with xanthan gum already in it works perfectly for these cookies. Our favorite is Bob Red Mill’s Gluten-Free Flour but we’ve also used King Arthur and it works great too!

*To make these cookies dairy-free we use country crock plant butter sticks when cooking them. You are also able to use any non-dairy butter sticks and they should turn out just the same.

*When rolling the cookies in sugar I usually use granulated sugar. However, you can also roll them in any colored sugar/sprinkles to give the cookies some color. The colored sugar helps give them a little decoration for the holidays, a birthday party, or any other special event!

Dairy and Gluten Free Peanut Butter Blossom Cookies Recipe

Ingredients

Cookie Dough

• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar + extra for rolling cookies in
• 1/2 cup dairy-free butter (I use country crock plant butter)
• 1/2 cup creamy peanut butter
• 1 egg
• 1 1/2 cups gluten-free flour (Bob’s Red Mill is our favorite)
• 1/2 tsp baking powder
• 3/4 tsp baking soda

Chocolate Filling

• 1 tbsp creamy peanut butter
• 3/4 cup dairy-free chocolate chips

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Cream sugar, brown sugar, peanut butter, and dairy-free butter together in a bowl. Mix with an electric mixer on medium speed until smooth.
3. Add in egg and mix on medium speed until combined.
4. In a separate bowl combine gluten-free flour, baking soda, and baking powder and stir together.
5. Add flour mixture to the wet ingredients stirring slowly until a dough forms.
6. Roll dough into 1 in balls and roll each ball in additional graduated sugar. Place balls onto a cookie sheet about 2 inches apart.
7. Bake in oven 8-10 minutes or until the cookies start to turn golden brown.
8. While cookies are baking prepare the chocolate filling by melting the dairy-free chocolate chips and 1 tbsp peanut butter in the microwave in 30 seconds increments, stirring after each increment until the chocolate is smooth.
9. Remove cookies from the oven and let cool for only a minute or two.
10. Using a small spoon or fingertip if cookies are cool enough, push down lightly in the center of the cookies to make an indent.
11. Spoon chocolate filling into each cookie indent to fill it up.
12. Let the chocolate on the cookies harden on the counter for 30 minutes.

*If you’re looking for more gluten and dairy-free chocolate peanut butter sweets be sure to also check out my chocolate peanut butter cereals bars!