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Einkorn or Gluten Free Peanut Butter Blossom Cookies

Einkorn or Gluten Free Peanut Butter Blossom Cookies

Everyone who has tasted our new recipe for Peanut Butter Blossom Cookies has had the same reaction- ooh, ah, yum! They are soft and delicious and they taste exactly the same when made with either all-purpose einkorn flour or jovial No.3 Gluten Free Pastry flour, so if you are strictly gluten free, you are not missing out on anything! We think they taste even better than those made with regular wheat.

When the cookies come out of the oven, they are super soft, and that’s when you can press a chocolate kiss in the center to create the classic Peanut Butter Blossom Cookie. We thought we would try them with squares of different types of organic chocolate. After all, everyone has a favorite chocolate and we love the presentation.  You can also bake these cookies without chocolate, just flatten the each ball of cookies dough with a fork in a criss-cross pattern before baking. Any way you choose, we know you’ll love this recipe!

Einkorn or Gluten Free Peanut Butter Blossom Cookies

Makes 36 cookies

INGREDIENTS

  • 1⅓ cups (160 g) jovial All-Purpose Einkorn Flour or jovial No. 3 Gluten Free Pastry Flour
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 8 tablespoons (113 g) unsalted butter, melted and cooled
  • ½ cup (105 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 cup (226 g) unsalted creamy natural peanut butter
  • 36 pieces of chocolate kisses or pieces of white, milk or dark chocolate

INSTRUCTIONS

  1. Preheat oven to 350°F. Lightly butter a cookie sheet.
  2. In a medium bowl, combine the flour, baking soda, and salt.
  3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and the sugars for 2 minutes, stopping to scrape down the sides a few times.
  4. Add the egg and beat on medium-low speed for 1 minute. Add the peanut butter and beat on medium-low speed for 1 minute.
  5. Remove the bowl from the mixer and fold in the flour mixture until it is completely absorbed. Cover and refrigerate for 30 minutes.
  6. Roll 1 tablespoon (20 g) of dough into a ball and place 2 inches apart on a prepared cookie sheet.
  7. Bake for 12 minutes.
  8. Remove from the oven and immediately press a piece of chocolate in the center of each cookie. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
  9. The cookies can be stored in an airtight container for up to three days.

Note: If you prefer a peanut butter cookie without chocolate, just flatten the ball of dough with a fork in a criss-cross pattern before baking.

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