Here’s a great low carb gluten free peanut butter blossoms recipe. These peanut butter cookies with chocolate centers are always a hit.
My mother didn’t bake much. However, there is one cookie that I remember her baking when I was a kid. She used the peanut butter cookie recipe from the bag of Pillsbury flour and topped each cookie with a Hershey’s kiss.
The peanut butter cookie base in my new gluten free peanut butter blossoms recipe is a modified version of a recipe found on a bag of Protein Plus Peanut Flour. Although the recipe is not low carb, it is easily modified by using a low carb substitute for the brown sugar.
I’ve also discovered Sukrin peanut flour which I obtained from SukrinUSA, another great source of low carb gluten free products. However, looking at the SukrinUSA website, it doesn’t look they offer the peanut butter flour.
I tried two variations of this gluten free peanut butter blossoms recipe. The first version used all Sukrin Gold, a low carb brown sugar replacement. I found that dough to be very crumbly and difficult to form into balls.
In the second version, I replaced a tablespoon of the Sukrin Gold with a tablespoon of Sukrin Fiber Syrup Gold. That helped hold things together. I thought about adding more peanut butter as that may also get the dough to stick together better. An extra egg may work too.
If you don’t have any of the Sukrin products, don’t worry! You can add a touch of blackstrap molasses to any regular granulated low carb sweetener to mimic brown sugar. It does add some carbs, but split among all the cookies, it will be negligible to each serving.
I know these gluten free peanut butter blossoms recipe will be a regular item in my house. My youngest daughter loved them and they are so much healthier than regular cookies.
I’ll be making a couple more batches of these low carb peanut butter cookies to share with my family this holiday season. I may make a few without the chocolate centers and use a fork to make the traditional criss cross topped peanut butter cookies.
There’s a lot of peanut flour to use up at the house and what better way to use them? I think these cookies will freeze well also so I may try that. I’m sure the dough could also be frozen to bake later.
If you have a bag of peanut flour in your pantry, why not give these delicious gluten free peanut butter blossoms cookies a try? I guarantee that you will not be disappointed, especially if you are a chocolate peanut butter lover like me!
You may be wondering why the finished cookies have chocolate disk centers rather than the usual chocolate kiss drops. I tried a few times and the candies just kept melting. If you wait at least 5-10 minutes, you can get them to melt a little slower, but I was unable to get the shape to stay.
To be honest, I find that the cookies are easier to eat with the chocolate kiss drops melted rather than keeping their shape. You do need to press the molded chocolate into the cookies while they are still warm so they will melt a bit on the bottom and stick.
I was just too impatient to wait more than ten minutes to pop them on. If you wait a little longer, you may be able to keep them from completely melting down. However, I actually prefer the chocolate centers to melt into an easier to bite disk.
Gluten Free Peanut Butter Blossoms Cookies – Low Carb
Peanut Butter Blossoms - Gluten Free
- 1/2 cup Sukrin Gold packed, or other low carb brown sugar replacement
- 1 tablespoon Sukrin Gold Fiber Syrup or another tablespoon of Sukrin Gold
- 1/2 cup natural sugar free peanut butter or use sunbutter for nut allergy
- 1 large egg
- 1/2 cup peanut flour sesame flour for nut allergy
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- pinch salt if using unsalted peanut butter
- 24 low carb molded chocolate kiss drops a few chocolate chips also work
- low carb sweetener optional
- In medium bowl, mix the Sukrin Gold and peanut butter until well blended.
- Stir in the egg until incorporated into the mixture.
- Mix in the remaining ingredients until uniform dough forms.
- Roll dough into balls and roll in granulated sweetener if desired.
- Place on baking sheet lined with parchment paper or silicone mat.
- Press each cookie ball down to about 1/2-inch thickness.
- Bake at 350°F oven until cookies are set, about 7-10 minutes.
- Allow to cool 5-10 minutes, then press a chocolate kiss on top of each warm cookie.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.