Gluten-Free Peanut Butter Blossoms (Vegan Option)

Step 1

Preheat the oven to 375ºF and prepare two large cookie sheets with parchment paper.

Step 2

Unwrap the chocolate kisses if needed and set aside.

Step 3

In a stand mixer or large mixing bowl with a handheld mixer, combine the brown sugar, peanut butter, and butter and mix on high speed for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl as needed.

Step 4

Add the egg (or applesauce) and vanilla and mix on high until fully combined and smooth.

Step 5

Measure in the flour, baking soda, and salt and mix until a dough forms.

Step 6

With a small 1-tablespoon cookie scoop, scoop the dough and roll it into balls. Note that if the dough is too sticky to roll, it needs to be chilled for 30-60 minutes.

Step 7

Roll each cookie dough ball in coarse sanding sugar or granulated sugar if desired and place it onto the prepared cookie sheets.

Step 8

Bake for 6-8 minutes or until the edges are a light golden brown and the center appears slightly underbaked.

Step 9

Remove from the oven and immediately place a chocolate kiss in the center of each cookie and gently press down. Allow the cookies to fully cool on the cookie sheets. Enjoy!

Step 10

Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.