These paleo peanut butter blossoms are soft, peanut buttery, and filled with a homemade dark chocolate kiss! They’re simple and easy to make, and the perfect healthy twist on a Christmas classic.

If you’re a big fan of peanut butter and chocolate, you certainly aren’t alone. It’s won the hearts of almost everyone who eats food, and when you throw a cookie into the mix? It’s game over! It’s why these peanut butter blossoms cookies are my absolutely favorite Christmas cookie to make (along with my Almond Flour Sugar Cookies, of course).

Growing up, the holidays were always about cookies. Sure, there might be a pie or trifle thrown in there. But there was never a Christmas where we didn’t have a list of cookies to make, and peanut butter blossoms were always at the top of the list. Once I became grown and moved out of the house, my cookie baking dwindled. Eventually, years went by without me making a single peanut butter blossom. I looked high and low for grain-free peanut butter blossom recipes, but everything fell short of what I remembered. The peanut butter blossoms I tried were dry, crumbling, and falling apart.

PS: Want more holiday cookie recipes? Download my totally free recipe book Craving Cookies: 10 Best Grain-Free Cookie Recipes. It contains this grain-free peanut butter blossom cookie recipe plus many others you’re going to love!

So, this past year, I was determined to create a grain-free and paleo (ish) peanut butter blossom cookie recipe I’d be excited to make year after year! After many tweaks and attempts, this grain-free peanut butter blossom cookie recipe is totally on point. It makes soft, peanut buttery cookies that are perfectly sweet. And the homemade dark chocolate kiss in the middle? It’s a simple, delicious, and decadent.

Making the Homemade Chocolate Kisses

To make the homemade dark chocolate kisses, you simply heat all of the ingredients for the kisses in a DIY double boiler. To do this, add an inch of water to a medium pot and place it over medium heat. Add the chocolate kiss ingredients to a medium glass bowl and place it on top of the saucepan so that the bowl is sitting on the rim of the saucepan. Stir the chocolate in the bowl occasionally until melted. As an alternative method, you can place the chocolate in a large glass container and heat it on 10-second intervals in the microwave. Stir the chocolate after each interval to prevent burning. I don’t recommend this as a first choice, however, as chocolate can burn in the microwave.

Once the chocolate mixture cools, transfer it to a Ziploc bag (sandwich size) and place it in the fridge to chill for about 20 minutes. This is just enough time to mix the dough together for the cookies and get them in the oven! Check on the chocolate mixture occasionally and pull it out before it gets too solid. You want it to be set, but soft enough to pipe into the center of the cookies.

Making the Paleo Peanut Butter Blossom Cookies

This cookie dough is super easy, and mixes up in one bowl! In a medium bowl, whisk the almond flour, tapioca flour, coconut flour, baking soda, and salt together until combined. Then, fold in the coconut sugar, peanut butter, ghee, egg, and vanilla extract and mix until a uniform dough forms.

To make the cookies, roll the dough into about sixteen 1 ¼-inch balls with your hands and place them on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand before putting them in the oven and bake!

Once the cookies come out of the oven, immediately make an indentation in the middle of each cookie with the back of a ½ teaspoon measuring spoon. Don’t press down too hard—just enough to create a little space for the homemade chocolate kiss. Once cooled, piped the chocolate kisses into each grain-free peanut butter blossom cookie!

To make these paleo-friendly, use a no-stir creamy almond butter like barney’s no-stir natural almond butter. If you use a drippy peanut butter or almond butter, your cookies will spread too much and won’t have a soft texture.

What I Love About This Paleo Peanut Butter Blossom Cookie Recipe

  • This recipe makes soft and peanut buttery peanut butter blossom cookies! A perfect healthy twist on the Christmas classic.
  • The ingredients in this recipe are simple and easy to find.
  • These cookies include a homemade dark chocolate kiss, which is super decadent and delicious.
  • These peanut butter blossoms are grain-free and dairy-free, and can easily be made paleo!

Tips and Tricks for Making Paleo Peanut Butter Blossom Cookies

  • Make sure to use blanched almond flour. Whisk or sift the dry ingredients together to get rid of any clumps.
  • If you have the extra time, chill the dough for 30 minutes before baking. This will give the peanut butter blossom cookies a thicker, softer texture when baked.
  • Only use no-stir creamy almond butter or peanut butter in this recipe. Drippy peanut butters will make the cookies spread more when baking, which makes them thinner and less soft.
  • Let these paleo peanut butter blossoms completely cool before adding the chocolate kiss. Place the cookies in the refrigerator for about 20 minutes to let the kisses set so you don’t make a mess when storing them.
  • For the chocolate kisses, you can also use chocolate kiss molds for a more authentic peanut butter blossom look.
  • To hit the easy button, just spoon the chocolate mixture into the center of the cookies!
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Peanut Butter Blossoms (Grain-Free, Dairy-Free, Paleo)

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 1517 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

These paleo peanut butter blossoms are soft, peanut buttery, and filled with a homemade dark chocolate kiss! They’re simple and easy to make, and the perfect healthy twist on a Christmas classic.


Ingredients

Chocolate Kiss:

  • ½ cup dark chocolate chips
  • 2 tablespoon no-stir peanut butter or almond butter (paleo)
  • 2 teaspoons coconut oil
  • ¼ cup cocoa powder

Cookies:

  • 1 cup blanched almond flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup coconut sugar
  • ⅓ cup smooth no-stir peanut butter or almond butter (paleo)
  • 3 tbsp ghee
  • 1 egg
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Heat the ingredients for the chocolate kisses in a DIY double boiler (see notes). Transfer the chocolate mixture to a Ziploc bag (sandwich size) and place it in the fridge to cool for about 10 minutes. Check on this occasionally and pull it out to sit at room temperature before it gets too solid. You want it to be set, but soft enough to pipe into the center of the cookies.
  3. In a medium bowl, whisk the almond flour, tapioca flour, coconut flour, baking soda, and salt together until combined. Fold in the coconut sugar, peanut butter, ghee, egg, and vanilla extract and mix until a uniform dough forms.
  4. Roll the dough into about sixteen 1 ¼-inch balls with your hands and place them on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Bake for 11-12 minutes.
  5. Once the cookies come out of the oven, immediately make an indentation in the middle of each cookie with the back of a ½ teaspoon measuring spoon.
  6. Remove the cookies from the baking sheet and let them cool completely on a wire rack. Pipe the chocolate mixture into the center of each cookie. Let the cookies set at room temperate for 1 hour, or for 20 minutes in the fridge. Store in an airtight container at room temperature for up to 1 week.

Notes

  1. You can easily make a DIY double boiler with a medium saucepan and medium heat resistant glass bowl. Add an inch of water to the pot and place it over medium heat. Add the chocolate kiss ingredients to the glass bowl and place the bowl on top of the saucepan so that the bowl is sitting on the rim of the saucepan. Stir the chocolate in the bowl until melted. As an alternative method, you can place the chocolate in a large glass container and heat it on 10-second intervals in the microwave. Stir the chocolate after each interval to prevent burning. I don’t recommend this as a first choice, however, as chocolate can burn in the microwave.
  2. For the chocolate kisses, you can also use chocolate kiss molds for a more authentic peanut butter blossom look.
  3. To make it easy, you can also spoon the chocolate mixture into the center of the cookies. Just leave the chocolate mixture in the bowl at room temperature.

What did you think about these paleo peanut butter blossom cookies? Come back and share with me in the comments below!

Be strong,

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