Peanut Butter Blossoms are my family’s ultimate holiday cookie. We make them every year, sometimes several times during the holiday season. They are always a huge hit.
This recipe is already gluten free, but I wanted to make a dairy free version for our daughters to enjoy. In this recipe, the chocolate kiss in a traditional blossom is the only ingredient containing dairy, so making the recipe dairy free was as simple as finding what dairy free chocolate we preferred on our cookies.
Pascha is our favorite brand of dairy free chocolate, but you can use Enjoy Life or any other dairy free brand that you prefer. Many dark chocolate bars are dairy free, but make sure to check the ingredients for any milk product.
If you have peanut allergies, you can use a different nut butter or nut butter substitute for the peanut butter.
Because this recipe only requires a bowl, a spoon and a handful of ingredients, it is the perfect opportunity to get your children baking in the kitchen. Older ones can measure and mix while the little ones unwrap the chocolate.
Make up a batch of these cookies to share with your neighbors and friends. These peanut butter blossoms are always a delight and the perfect cookie for a gluten free, dairy holiday cookie exchanges or hostess gifts.
For more delicious dairy recipes for all your holiday needs, please visit our recipe page.
| Prep Time | 10 minutes |
| Cook Time | 9-11 minutes |
| Servings |
cookies
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- 2 cups peanut butter
- 2 cups granulated sugar
- 2 tsp maple syrup
- 2 eggs large, room temperature
- 4 tbsp granulated sugar for dipping
- 32 chocolate squares or chunks, dairy free
Ingredients
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- In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
- Measure out 1 1/2 tablespoons of dough at a time and gently roll into a ball.
- Measure out the extra granulated sugar into a small bowl. After rolling each cookie into a ball, gently press the top half of it into the sugar.
- Place cookie sugar side up on a silicone baking mat or parchment paper covered cookie sheet and with your hands or the bottom of a flat glass, gently press each cookie down to about a 1/2" thickness.
- Bake in a 350 degree oven for 9 - 11 minutes or when bottoms are lightly browned and the edges just start to crack. Do not over bake.
- Remove pan from oven and while cookies are still on the pan, gently press a chocolate chunk midway into the center of each cookie. Expect the cookie to crack when you do this.
- Leave the cookies to cool on the pan for a couple of minutes before placing on a cooling rack to cool completely.
- If desired, refrigerate cookies for 15 minutes or leave on the counter top until the chocolate sets.
These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.
This Peanut Butter Blossom recipe is gluten free, vegetarian and dairy free with substitution*.
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