Gluten-Free Hot Cocoa Peanut Butter Blossoms

Gluten-Free, Dairy-Free Option

Gluten-Free Hot Cocoa Peanut Butter Blossoms

It’s that time of year again when Santa will be coming down the chimney and expecting some milk and cookies for his journey! I mean, it’s the least we can do when he spends all night delivering toys, right?

Well, not only are these Gluten Free Hot Cocoa Peanut Butter Blossoms the perfect cookie for Santa’s plate, but you and the fam might have a hard time leaving some for good ol’ St.Nick! I think he will understand that you simply couldn't resist…

Made with my favorite Bob’s Red Mill Gluten-Free All Purpose Flour, these dense and flavorful cookies have the perfect combination of sweet & salty from the peanut butter and cocoa powder!

To make these dairy-free as well, you can simply swap the chocolate kiss for a spoonful of melted dairy-free chocolate chips in the center! They will look more like a thumbprint cookie - but will taste just as delicious!

Gluten-Free Hot Cocoa Peanut Butter Blossoms

Danielle Webb | 12/22/2020

Prep time: 15 minutes

Cook time: 10-12 minutes

Total time: About 25 minutes

Servings: 20 cookies

Ingredients:

• 1 3/4 cup Bob's Red Mill Gluten-Free All-Purpose Flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp cacao powder (or cocoa)
• 1/2 cup unsalted vegan butter, softened (MUST be unsalted)
• 1/2 cup peanut butter
• 1 cup coconut sugar
• 1 egg
• 1 tsp vanilla
• 1/4 tsp peppermint extract (optional)
• 1/4 cup granulated sugar
• 20 Hershey's kisses (or melted dairy-free chocolate)
• 1/4 cup crushed candy canes

Instructions:

1. Preheat oven to 375 F
2. In a small bowl, whisk together flour, baking soda, salt, and cacao powder
3. In a mixing bowl with an electric mixer (or some real powerful hand mixing!), add vegan butter, peanut butter, coconut sugar, egg, vanilla, and peppermint extract (if desired) - mix until combined
4. Slowly add the dry ingredients into the wet and mix
5. Put granulated sugar in a shallow bowl
6. Using a small ice cream scooper or spoon, roll dough into balls and roll in sugar before placing on prepared baking sheet
7. Bake for 10-12 minutes
8. When out of the oven, immediately press chocolate kisses into the middle of the cookies and transfer to wire rack to cool.
9. Once cooled slightly, sprinkle with crushed candy canes and enjoy!

Now grab a cup of hot cocoa, whip up some GF Hot Cocoa Peanut Butter Blossoms, and watch your favorite holiday movie! (my ideal Saturday night in December)

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!

xoxo

Danielle Webb