Gluten Free Peanut Butter Blossom Cookies

Updated at: Wed, 14 Dec 2022 19:19:31 GMT

Step 1

Preheat oven to 350F.

Step 2

Add the natural peanut butter, coconut oil, agave nectar, and eggs to a bowl.

Step 3

Cream the ingredients together with a handheld electric mixer until smooth.

Step 4

Add the blanched almond flour, baking soda, and sea salt. Be mindful about the sea salt amount. If your peanut butter is already salted or just a saltier brand, decrease the amount of salt you put into the batter. I found 1 teaspoon of salt to be the perfect balance of sweet and salty.

Step 5

Line a baking sheet with parchment paper.

Step 6

Use a cookie scooper or two tablespoons to dollop ping-pong sized cookie dough balls onto the baking sheet. You’ll work in batches with 12 cookies per baking sheet.

Step 7

Bake for 10 minutes. I found that 10 minutes was perfect. One batch I kept in for 12 minutes and the centers got too cooked for my liking. If you like a moist, chewy center, 10 minutes is your aim

Step 8

The cookies will puff up.

Step 9

As soon as the cookies come out of the oven, press the unwrapped kisses into the center.

Step 10

The bottoms of the kisses will melt and once the cookies come to room temperature, they’ll harden again and attach to the top of the cookie.

Step 11

Sprinkle the cookies with additional flaked sea salt. The sea salt gives that initial salty/sweet vibe as soon as the cookie hits your tastebuds, and it’s seriously worth doing.

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