I’ve been on the hunt for the best Christmas cookie recipes, and I’ve found a great one to add to the list: these Gluten Free Peanut Butter Thumbprint Cookies.
They’re thick and chewy, with just the right amount of crisp. I absolutely love them.
If you love cookies like this you should try our gingerbread thumbprint cookies! They are super yummy too!

But back to this amazing recipe for gluten-free peanut butter blossoms. So amazing that you can’t even tell that they’re gluten free. Yeah, none of that gritty texture or anything. Just smooth, chewy cookie.
Amazing.
If you’re ready to bust out your cookie sheets, preheat your oven and let’s get baking!
You do want to ensure anyone with a peanut allergy knows these cookies do contain peanut butter. One of our boys has an allergy but knows to steer clear!

EASY Peanut Butter Kiss Cookies
WHAT YOU NEED TO MAKE THese Gluten Free Peanut Butter Cookies
- 1 ¾ cups gluten free baking flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup smooth peanut butter
- ½ cup (one stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 tablespoon vanilla extract
- 1/3 cup white sugar
- 24 dark chocolate Hersey’s Kisses, wrappers removed
HOW TO MAKE Gluten Free thumbprint Cookies
Whisk together your gluten free baking flour, baking soda, and salt.
Set asideIn a large bowl, cream together peanut butter, softened butter, and brown sugar. Add egg and vanilla extract then mix until smooth.
Add the dry ingredients to the wet ingredients in 1/3 increments, stirring between each increment.
Chill the cookie dough in the fridge for at least 30 minutes.
Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
Place white sugar in a small bowl or plate. I prefer a plate so I can roll the cookie dough through the sugar more easily.Scoop out about 1 tablespoon of dough and form into a ball.
Roll each ball of cookie dough in the sugar until well coated.
Place each coated cookie dough ball on the prepared baking sheet , spread about two inches apart.
Bake cookies 8 to 10 minutes.
Remove the cookies from the oven and press a Kiss into the center of each cookie.
Place the cookies back in the oven for 2 more minutes.Remove the cookies from the oven and allow to cool on the baking sheet for five minutes before removing to a wire rack to cool completely.

HOW LONG DO Gluten Free Peanut butter COOKIES LAST?
Well, basically, they don’t last long on my counter–because we eat them all pretty fast. But, if you were to store you cookies in an airtight container, they will last 3-5 days. Be sure to store them in the airtight container, though, because if you don’t, the cookies will dry out and be hard. Which is no good. So stick with an airtight container.
If you want your cookies to last even longer, you can store them in the same airtight container in the fridge and they’ll last for 12-15 days then. But, I don’t care for cold cookies, so I either let them rest on the counter for a while before snacking, or I pop them in the microwave for 10 seconds. Not long enough to melt the chocolate, but long enough that the cookie itself isn’t cold.
CAN Peanut Butter cookies BE FROZEN?
Yes! These gluten-free cookies make for a great freezer-treat. You just place the cookies in a single layer inside an airtight container and then they’ll last for 3-5 months in the freezer. Then, when you’re ready to snack, you just warm them in the microwave for 10-15 seconds.

WHAT TO DO WHEN Peanut butter COOKIES ARE FLAT?
Oh, your cookies came out flat? That’s too bad. Good news, though? I have a handful of tips to troubleshoot your flat cookies:
- The butter wasn’t room temperature, but was melted. You have to use room temp butter.
- The oven was too hot. If you didn’t set the oven to a higher temperature than the recipe called for, your oven might need to be calibrated.
- The oven was cold. Yeah, if your oven wasn’t fully preheated or never reached the required temperature, the cookies might not have risen. So, again, if you didn’t pop your cookies in the oven too early, then you might need to calibrate it.
- You used really old baking soda. Did you know baking soda can go “flat”? Yeah, it totally can! So, be sure your baking soda is no more than 6-months old and has been stored in an airtight container.

Gluten Free Peanut Butter Thumbprint Cookies
I've been on the hunt for the best Christmas cookie recipes, and I've found a great one to add to the list: these Gluten-Free Peanut Butter Blossoms.
Ingredients
- 1 ¾ cups gluten free baking flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup smooth peanut butter
- ½ cup (one stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 tablespoon vanilla extract
- 1/3 cup white sugar
- 24 dark chocolate Hersey’s Kisses, wrappers removed
Instructions
- Whisk together your gluten free baking flour, baking soda, and salt. Set aside
- In a large bowl, cream together peanut butter, softened butter, and brown sugar.
- Add egg and vanilla extract then mix until smooth.
- Add the dry ingredients to the wet ingredients in 1/3 increments, stirring between each increment.
- Chill the cookie dough in the fridge for at least 30 minutes.
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
- Place white sugar in a small bowl or plate. I prefer a plate so I can roll the cookie dough through the sugar more easily.
- Scoop out about 1 tablespoon of dough and form into a ball.
- Roll each ball of cookie dough in the sugar until well coated.
- Place each coated cookie dough ball on the prepared baking sheet , spread about two inches apart.
- Bake cookies 8 to 10 minutes.
- Remove the cookies from the oven and press a Kiss into the center of each cookie.
- Place the cookies back in the oven for 2 more minutes.
- Remove the cookies from the oven and allow to cool on the baking sheet for five minutes before removing to a wire rack to cool completely.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 182mgCarbohydrates: 34gFiber: 2gSugar: 25gProtein: 4g
Your cookies look amazing and Im always looking for gluten-free to add to my Pinterest board to try, they look so festive. Thank you for sharing on #omhgff, I appreciate it. Be sure to stop by and share again!