Gluten-Free Peanut Butter Blossoms

With only six ingredients and about 15 minutes to whip up, these flourless vegan peanut butter blossoms are an easy addition to your holiday cookie tray! Vegan and gluten-free.

I can’t let the holiday season pass us by without posting another holiday cookie recipe. My family and I have a thing about holiday baking and it just wouldn’t feel right not to whip a few Christmas cookies this month. I hope you don’t mind!

Flourless Vegan Peanut Butter Blossoms wrapped in red and white string in front of cookie tin on white marble countertop.

These cookies are basically my take on peanut butter blossoms (you know, the ones with the Hershey’s Kisses). And I have to say, they’re just as good. Maybe even better!

Flourless Vegan Peanut Butter Blossoms wrapped in red and white string on white marble countertop.

They still have the delicious peanut butter and chocolate thing going on, I just used Enjoy Life Mega Chunks instead of Kisses. I haven’t nothing against Kisses (especially the ones with almonds), but I’ve never been a huge fan of having to deal with the pointy Kiss while eating my cookie so the flat chocolate chunk actually works out better.

Plus, I’m a big fan of Enjoy Life’s baking products because they’re vegan, gluten-free and soy-free. I use their chocolate chips all the time!

Flourless Vegan Peanut Butter Blossoms with red and white string in front of cookie tin on white marble countertop.

I am sooo excited about these cookies! Here’s why:

  • peanut butter and chocolate is pretty much the best combo ever
  • only six ingredients
  • gluten-free without a laundry list of different flours
  • vegan
  • ridiculously easy to make

Flourless Vegan Peanut Butter Blossoms resting in a storage tin on white marble countertop.

Everyone who has tasted the cookies has loved them and would never guess that they’re vegan, gluten-free and only require a few ingredients and about 15 minutes to make. They’re definitely a great addition to any holiday cookie platter. I hope you enjoy them as much as we have!

If you make these flourless vegan peanut butter blossoms, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Flourless Vegan Peanut Butter Blossoms


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 24

Description

With only six ingredients and about 15 minutes to whip up, these flourless vegan peanut butter blossoms are an easy addition to your holiday cookie tray! Vegan and gluten-free. 


Ingredients

  • 1 cup natural peanut butter
  • 1 cup coconut sugar or brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • Vegan chocolate chunks (I used Enjoy Life)

Instructions

  1. Preheat the oven to 350°.
  2. Mix together the ground flaxseed with the water to make your flaxseed egg and set aside.
  3. In a medium bowl, mix the peanut butter, sugar, flaxseed egg, vanilla and baking soda until well combined.
  4. Spoon 1 Tablespoon of the mixture, roll into a ball and set about 1 inch apart onto ungreased baking sheets.
  5. Bake for 9- 10 minutes. Remove from oven, and immediately press a chocolate chunk into each cookie. Allow to cool completely; the chunk will harden as it cools.

Notes

If you don’t need the cookies to be vegan, you can use a regular egg instead of a flaxseed egg!

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 104
  • Sugar: 9g
  • Fat: 5g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 3g

Keywords: peanut butter blossoms

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    21 comments
  1. These are delicious, soft cookies. I ran out of peanut butter, so I used half peanut nutter and half cashew butter. My friends loved them too.

  2. OMG – I made these and because I’m gluten and dairy-free I was looking for a healthy replacement for my Mom’s cookies that are like these. These turned out soo yummy. Great recipe and love this site.

  3. These are the best pb cookies I’ve ever made. I’ve made pb cookies using JIF natural pb and white sugar and they were excellent albeit a little fragile. This time I used Skippy natural pb because my boyfriend bought the wrong stuff – and used light brown cane sugar because he also bought the wrong sugar. I also did 1.5 times the recipe with 2 full flax eggs and maybe a bit extra vanilla. I rolled them in small balls and then in white sugar and pressed them with a fork on parchment paper – baked at 325 for about 8 to 10 minutes (my oven burns cookies at 350 it seems….) until puffed up and a shade darker – when I pulled them they were still very very soft. I let them cool on the cookie sheet. The cookies were about the size of a fifty-cent piece – maybe a little bigger. The end result was a SOFT CHEWY cookie. I skipped the chocolate. But OMG they were amazing and not fragile. I have no idea why they turned out so much better – I’m not a baker/cook but maybe the light brown sugar made the difference – with a little extra flax egg? I don’t know. The lower temp and letting them cool on the cookie sheet maybe too? I can’t imagine using a slimy egg though – highly recommend the flax egg.

  4. These are so good! I halved the recipe and only used 6 tbsp sugar, 3 brown and 3 white. I also added a sprinkle of salt. They taste great with coffee and ginger tea. Thank you!!!

  5. Considering the minimal amount of ingredients called for, these came out alright. 🙂 They have the texture of a no-bake cookie and though most of them unfortunately fell apart when picked up, there weren’t any leftovers after the potluck I took them to tonight. I probably wouldn’t make ’em again but I loved how simple they were to whip up!

  6. Love that you flipped the classic peanut butter blossoms! And congrats on finishing your 10-day sugar cleanse. Sugar is so hard to stay away from. I once eliminated all types of sugar (sucrose and fructose) for 14 days and felt like a serious addict until after a week.

  7. Omg I make these every year for Christmas and will be trying out this recipe! I can wait =0) Just a quick questions, are these soft a chewing? The ones I normally make are soft and chewing as it takes unsalted Butter.

  8. These sound like a winner for sure and super easy! I agree, you can’t go wrong with chocolate and peanut butter. I’ll have to check for those chocolate chunks at my store.

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