Christmas Countdown – 3 Days Until Christmas – Gluten Free Peanut Butter Blossom Cookie –

Just yesterday we had a grand, messy baking day! We made a total of 6 different kinds of cookies – probably over 20 dozen! I made the Cream Cheese Sugar Cookies {note on those: I made 4 batches again, but tried to make them thinner, and I got about 80ish cookies instead of 60. I need to pick up cream cheese at the store today for the icing, but I’m gonna try for a double batch and see it that’s enough. And yeah they took about 15 minutes to bake for me – and I checked them every 5 and shuffled the pans}, which I shared about last year. Today I’ll share about the kind my brother makes – according to my Dad’s words, “The only kind that needs to exist.”

*Drum roll, please.*

Peanut Butter Blossom

This recipe comes from my aunt, and she got it from someone else. And sorry, I have no idea how many cookies this will make because my brother didn’t count, lol. He said over 100 🤷‍♀️ I’m gonna guess 10 – 15 dozen.

  • 7 cups of flour (we used 2 1/3 each of tapioca, brown rice and white rice – which makes a very nice Gluten Free Flour mix)
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 4 to 8 teaspoons xanthan gum (this is basically a replacement for gluten. It helps with the texture)
  • 2 cups shortening or butter
  • 2 cups peanut butter
  • 2 cups white sugar
  • 2 cups brown sugar
  • 4 eggs
  • 1/2 cup milk
  • 4 teaspoons vanilla

Mix together the flour, soda, salt and gum. In a separate bowl cream together the butters and sugars. Add the eggs, milk and vanilla to the butter and sugar, and mix well. Blend in dry ingredients gradually. If you would like, you can place the bowl of dough in the fridge for an hour or so to make it easier to roll out Roll into balls, about half the size of a golf ball, or bigger or smaller depending how you like them. Roll each ball in sugar and place on an ungreased cookie sheet. Bake for 10-12 minutes at 350F, or until the cookies begin to show little cracks. Once baked, immediately place a Hershey Kiss (unwrapped of course!) in each one.

And there you are!

How to make this recipe non-gluten free: Use 7 cups of whatever flour you like and skip the xanthan gum!

Happy baking!!


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