Gluten-Free Peanut Butter Blossoms
- 130 grams 1:1 gluten-free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 112 grams unsalted butter (can sub plant butter)
- 250 grams smooth peanut butter (natural peanut butter that separates does not work well)
- 160 grams light brown sugar (can use maple sugar or coconut sugar)
- 1 egg
- 1 teaspoon vanilla
- Granulated sugar for rolling (optional)
- Kisses or chocolate filling
- 12 ounces semisweet or dark chocolate
- 84 grams unsalted butter, room temperature
Whisk together flour, baking powder and salt; set aside.
Using an electric mixer, cream butter, peanut butter and light brown sugar together.
Add egg and vanilla; beat until well blended.
Gradually add flour mixture, mixing thoroughly. The dough will be soft. Refrigerate for about 1 hour.
Preheat oven to 375 degrees. Line two cookie sheets with parchment or silicone mat, and set aside.
Using a tablespoon or small cookie scoop, scoop out dough and roll into 1-inch balls. It is helpful to either lightly wet your hands, or wear plastic gloves.
Roll cookies in sugar (if desired), and place two inches apart on prepared cookie sheets. Using a finger or the end of a wooden spoon, press down into the center of the cookie to make a well.
Bake until very light brown and puffed, about eight minutes.
If using chocolate kisses, remove from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, two to three minutes maximum. Remove from oven, cool completely and store in an airtight container.
If using the chocolate filling, do not remove after eight minutes. Fully bake your cookies, let them cool and then pipe the filling into the center.
Chocolate Filling (if using)
Melt the chocolate In a medium bowl over a simmering pan of water until smooth, stirring often.
Remove chocolate from the heat, and cool slightly. Add in the butter, and mix by hand until the mixture starts to thicken, and everything is combined.
Place the chocolate mixture in a pastry bag fitted with a star tip, and pipe the ganache into the centers of the completely cooled cookies. Allow cookies to set.