All the beloved peanut butter + chocolate combination—without flour. These are chewy, rich, and gluten-free-ready. One-bowl simplicity meets nostalgic flavour with clean, reliable technique.
Why These Cookies Work
This recipe uses peanut butter and egg for structure—no flour needed. The texture? Soft and chewy thanks to brown sugar and a little finesse on bake time. The bottom is tender, edges lightly golden, and each cookie meets perfection when topped with a melty chocolate kiss. They’re dusted in sugar for subtle crunch. No flour means all peanutty flavour, no filler. Gluten-free baking doesn’t have to taste like cardboard, and these blossoms prove it.
Recipe Card
- Recipe name: Flourless Peanut Butter Blossoms
- Summary: Chewy, egg-and-peanut-butter cookies rolled in sugar and topped with melty chocolate kisses—no flour, full flavor, gluten-free friendly.
- Prep time: 10 minutes
- Cook time: 8–10 minutes
- Additional time: 5 minutes cooling
- Total time: ~25 minutes
- Servings: 24 cookies
- Diet: Gluten-Free (contains egg/dairy), Vegetarian
- Method: One-bowl mix → Scoop → Roll in sugar → Bake → Press
Ingredients
- 1 cup (260 g) creamy peanut butter (stir well before measuring)
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- Optional: pinch of fine sea salt (if peanut butter is unsalted)
- 24 teddy bear-sized Hershey’s kisses (or gluten-free mini chocolate kisses)
- A few Tbsp granulated sugar for rolling
Instructions
1. Preheat & Prep
Heat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Get your sugar bowl ready for rolling.
2. Combine Wet Ingredients
In a medium bowl, mix peanut butter, granulated sugar, and brown sugar. Beat until smooth and creamy—about 1–2 minutes. Texture should be even, no sugar clumps.
3. Add Egg, Vanilla & Baking Soda
Beat in egg and vanilla. Then stir in baking soda (and pinch of salt, if using). The baking soda helps the egg and peanut butter lift and set properly—don’t skip.
4. Shape Dough
Use a 1½-Tbsp scoop (or scoop then level) to portion dough into balls. Dough will be soft but hold shape well.
5. Roll in Sugar
Roll each dough ball in the granulated sugar bowl until lightly coated. This gives a sparkly exterior and slight crunch once baked.
6. Bake
Arrange balls 2 inches apart on baking sheets. Bake 8–10 minutes until edges barely begin to set and tops are matte (not glossy). Centers may look slightly undercooked—that’s good. Don’t overbake: you want chewy, not crunchy.
7. Press Chocolate Kisses
Immediately upon removal from oven, gently press a chocolate kiss into the center of each warm cookie. Hold for 5–10 seconds until candy glues to warm dough. Cookies may crack slightly at edges—that’s design, not defect.
8. Cool
Let cookies rest on baking sheet for 5 minutes. This allows the cookie to set under the kiss. Then transfer to a wire rack to cool fully (about another 10 minutes) before serving or storing.
Notes
- Peanut butter: Creamy works best—natural can separate and create greasy texture.
- Sugars: Brown sugar keeps cookies chewy; granulated adds balance.
- Egg role: Egg replaces flour—binding, structure, slight lift.
- Shape before baking: Dough warms and sets quickly; scoop before bake.
- Bake monitoring: Because there’s no flour buffer, these cookies finish fast—trust the edge-test, not the clock.
- Cookie size: 1½-Tbsp gives generous blossoms; adjust baking time slightly for larger or smaller.
- Cooling sets texture: Don’t skip the cooling time or kisses may slide off or centers stay too soft.
- Gluten-free status: Ensure kisses and peanut butter are certified if serving for allergy-safe needs.
- Storage: Airtight container at room temp for up to 5 days. They stay chewy—no dry crumb. Freeze baked cookies or dough balls.
Troubleshooting
- Too flat? Dough warmed up before bake. Keep bowl in fridge and bake immediately.
- Cracked too much? Bake edges got too firm before centre set. Reduce bake time by a minute.
- Too soft? If centre is raw after resting 5 minutes, add a minute to bake time.
- Dry or sandy? Possibly overmixed or too much egg. Use accurate measurements and check egg size (large standard).
- Kiss slides off? Press too late or dough too cool. Kisses bond in first 15 seconds out of oven.
Final Bite
These flourless Peanut Butter Blossoms are chewy, rich, and topped with chocolate in a single bite. No flour means pure peanut flavour and easier allergy accommodation. But the technique—proper mixing, sugar roll, bake timing, and pressing—makes them memorable. They’re nostalgic, spontaneous, easy to share, and even easier to polish off solo.
When someone asks, “Wait, there’s no flour in these?” you casually hand them a cookie and say:
“They’re proof that simple can still be spectacular.”
Want more gluten-free, single-bowl cookie recipes that taste like triumph? Email me at [email protected]. Let’s bake with intention and flavour—no flour needed.
