Old School Gluten-Free Peanut Butter Blossoms

Enjoy classic, vintage peanut butter blossoms cookies using gluten-free all purpose flour with an easy copycat recipe that avoids dry, gritty results. What's the trick? Chilling and resting the dough slightly, along with baking at a slightly lower oven temp, saturates the GF starches to replicate an old school taste and texture just as good as the one's you grew up on!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by lining baking sheets with parchment paper or silicone baking mats. Alternatively, use ungreased cookie sheets.

Step 2

In a large bowl beat together the peanut butter, butter, light brown sugar, and sugar until smooth. Add the egg and vanilla extract and mix again until well combined.

Step 3

Blend in the baking soda and salt on low speed. Add the gluten-free flour and mix again until no flour pockets remain. The dough with be shiny and soft.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes, or until chilled. Meanwhile preheat the oven to 325ºF.

Step 5

Use a small cookie scoop (equivalent to 1 tablespoon) to scoop dough balls, then roll the balls evenly in your hands. Roll each ball in the 1/2 cup of sugar and arrange on the baking sheets about 1 ½ inches apart.

Step 6

Bake for 13-15 minutes or until the tops begin to slightly crack. Remove from the oven and press chocolate on immediately. If you'd like the chocolate to set immediately, let cool for 10 minutes, then transfer to a plate carefully and place in freezer for 5-10 minutes. Otherwise, let cool at room temperature until the chocolate sets.

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