Ahhhh, peanut butter kisses.  Or, peanut butter blossoms.  Whatever you call ’em, they’re delicious.  They’re ridiculously easy to make (only 4 ingredients!), and they’re gluten-free.  It’s a win-win.

We make these cookies year ’round when we’re craving something sweet after dinner.  They’re quick (15 minutes or less), and don’t require lots of ingredients.  I can almost convince myself they’re not too unhealthy because I use good quality peanut butter, an egg white only, and most of the time I press a chunk of dark chocolate into the center instead of a kiss.

Just bake and enjoy!

Yield: 1 dozen

Peanut Butter Kisses Gluten Free

Peanut Butter Kisses Gluten Free

Gluten free peanut butter cookies with a Hershey's Kiss on top!


  • 1/2 cup creamy peanut butter*
  • 1/2 cup sugar
  • 1 egg white
  • 12 Hershey kisses, unwrapped


  1. Preheat oven to 350 and have a baking sheet ready.
  2. In a small bowl, stir together the peanut butter, sugar and egg white.
  3. Divide mixture into 12 balls and roll them in your hands to form balls. Place on baking sheet.
  4. Bake for 11-12 minutes. Immediately push the Hershey kiss into the center when they come out of the oven. Let cool on the baking sheet for 5 minutes before moving to a rack to cool completely.


*It's best to use a regular brand of peanut butter for this recipe. You can get away with some natural brands, but you want to avoid the brands of peanut butter that require a lot of stirring to incorporate the oil. Just pick up a jar of Jif and call it a day.