Gluten-Free Sunbutter Blossom Cookies

Gluten-Free Sunbutter Blossom Cookies are a delicious alternative to traditional Peanut Butter Blossoms. Furthermore, this recipe combines soft and nutty Sunbutter with Hershey Kisses – the perfect treat for any occasion!

Gluten-Free Sunbutter Blossom Cookies Ingredients

• Unsalted Butter, Room Temperature
• Coconut Sugar
• Creamy Sunbutter
• Carbonated Water (or another egg substitute)
• Mexican Vanilla
• Gluten-Free Flour (1:1 Ratio)
• Arrowroot Powder
• Baking Soda
• Pink Salt
• Sparkling Sugar (to roll cookies in before baking)
• Hershey Kisses

Crafting the Gluten-Free Sunbutter Blossom Cookie Batter

1. First, in a medium-sized mixing bowl, combine the Gluten-Free flour, Arrowroot powder, baking soda, and salt. Set aside.
2. Next, using a Kitchen Aid Stand Mixer, cream together the softened butter and Coconut sugar. Scrape down the sides of the mixing bowl.
3. Then, add the Sunbutter, carbonated water (or another egg substitute), and Mexican vanilla. Mix to combine.
4. Next, add the Gluten-Free flour mixture (from Step 1) and mix until just combined.
5. Finally, cover the mixing bowl with plastic wrap and chill the Gluten-Free Sunbutter Blossom Cookie dough for at least 1 hour or up to 1 day.

Cream the Butter and Sugar

Combine the Sunbutter, Egg Substitute, and Vanilla

Add the Flour Mixture

Cover the Bowl and Chill for 1+ Hours

Preparing the Gluten-Free Subutter Blossom Cookies for Baking

1. First, pop the Hershey Kisses into the freezer until just before the cookies are baked.
2. Next, once the cookie dough has chilled, preheat the oven to 350 degrees Fahrenheit.
3. Then, line two baking sheets with parchment paper or use silicone baking mats.
4. Next, pour the sparkling sugar into a small mixing bowl.
5. Then, remove the cookie dough from the refrigerator and scoop the dough into 1-inch balls.
6. Finally, roll the cookie dough balls into the sanding sugar and then place them on the baking sheets about 2 inches apart.

Pour the Sparkling Sugar Into a Small Bowl

Remove Chilled Cookie Dough and Roll Into 1-Inch Balls

Roll the Cookie Dough Balls in Sanding Sugar

Place the Cookie Dough Balls on Nonstick or Prepared Baking Sheets

Baking and Creating the “Blossom” for the Cookies

1. First, bake the Gluten-Free Sunbutter Blossom Cookies for 8-10 minutes, or until the cookies are just set.
2. Next, remove the Hershey Kisses from the freezer. Unwrap the Hershey Kisses.
3. Then, once the cookies are baked, remove them from the oven and set them on the stove.
4. Next, take a Hershey Kiss and gently push it into the top of the Gluten-Free Sunbutter Blossom Cookies. Push the chocolate candy down until the cookies look cracked and the candy is near the bottom of the cookie (be careful not to push it the whole way through).
   • Note: This creates the “blossom.”
5. Finally, transfer the cookies to a wire cooling rack, and allow them to cool.

Bake the Cookies for 8-10 Minutes

Gently Push a Hershey Kisses Into the Top of the Cookies

Transfer the Baked Cookies to a Wire Rack to Cool

Serving and Storing the Gluten-Free Subutter Blossom Cookies

To serve the Gluten-Free Sunbutter Blossom Cookies, place them on a serving tray or plate once they’ve cooled. Then, watch them fly off of the serving dish until they are all gone (these are addicting)!

If for some reason you have leftover cookies, you can store them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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Gluten-Free Sunbutter Blossom Cookies

Yield: 24 Cookies or 2 Dozen

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Gluten-Free Sunbutter Blossom Cookies are a delicious alternative to traditional Peanut Butter Blossoms. Furthermore, this recipe combines soft and nutty Sunbutter with Hershey Kisses - the perfect treat for any occasion!

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Ingredients

• 1/2 c. Unsalted Butter, Room Temperature
• 1 c. Coconut Sugar
• 3/4 c. Creamy Sunbutter
• 1/4 c. Carbonated Water (or another egg substitute)
• 1 tsp. Mexican Vanilla
• 1 1/4 c. Gluten-Free Flour (1:1 Ratio)
• 2 tbsp. Arrowroot Powder (or Cornstarch)
• 1/2 tsp. Baking Soda
• 3/4 tsp. Pink Salt
• 1/2 c. Sparkling Sugar (to roll cookies in before baking)
• 1 bag of Hershey Kisses

Instructions

Crafting the Gluten-Free Sunbutter Blossom Cookies

1. First, in a medium-sized mixing bowl, combine the Gluten-Free flour, Arrowroot powder, baking soda, and salt. Set aside.
2. Next, using a Kitchen Aid Stand Mixer, cream together the softened butter and Coconut sugar. Scrape down the sides of the mixing bowl.
3. Then, add the Sunbutter, carbonated water (or another egg substitute), and Mexican vanilla. Mix to combine.
4. Next, add the Gluten-Free flour mixture (from Step 1) and mix until just combined.
5. Finally, cover the mixing bowl with plastic wrap and chill the Gluten-Free Sunbutter Blossom Cookie dough for at least 1 hour or up to 1 day.

Preparing the Gluten-Free Sunbutter Blossom Cookies for Baking

1. First, pop the Hershey Kisses into the freezer until just before the cookies are baked.
2. Next, once the cookie dough has chilled, preheat the oven to 350 degrees Fahrenheit.
3. Then, line two baking sheets with parchment paper or use silicone baking mats.
4. Next, pour the sparkling sugar into a small mixing bowl.
5. Then, remove the cookie dough from the refrigerator and scoop the dough into 1-inch balls.
6. Finally, roll the cookie dough balls into the sanding sugar and then place them on the baking sheets about 2 inches apart.

Baking and Creating the "Blossom" for the Cookies

1. First, bake the Gluten-Free Sunbutter Blossom Cookies for 8-10 minutes, or until the cookies are just set.
2. Next, remove the Hershey Kisses from the freezer. Unwrap the Hershey Kisses.
3. Then, once the cookies are baked, remove them from the oven and set them on the stove.
4. Next, take a Hershey Kiss and gently push it into the top of the Gluten-Free Sunbutter Blossom Cookies. Push the chocolate candy down until the cookies look cracked and the candy is near the bottom of the cookie (be careful not to push it the whole way through). (Note: This creates the "blossom.")
5. Finally, transfer the cookies to a wire cooling rack, and allow them to cool.

Serving the Gluten-Free Sunbutter Blossom Cookies

To serve the Gluten-Free Sunbutter Blossom Cookies, place them on a serving tray or plate once they've cooled. Then, watch them fly off of the serving dish until they are all gone (these are addicting)!

Notes

Storing the Leftovers

If for some reason you have leftover cookies, you can store them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 100mgCarbohydrates: 17gFiber: 0gSugar: 12gProtein: 1g