Gluten Free Chocolate Blossom Cookies

While everyone is making traditional peanut butter blossom cookies, I am just over here making Chocolate Blossom Cookies. Don't get me wrong, peanut butter blossoms are delicious but Gluten Free Chocolate Blossoms are definitely a Christmas Must Make. Chocolatey, fudgy gluten free cookies topped with everyone's favorite chocolate candy - Hershey's Kisses.

If you love a good chocolate cookie, make sure to check out my cookie recipes for Gluten Free Chocolate Crinkle Cookies and Gluten Free Fudge Brownie Cookies.

Recipe Ingredient Notes

Gluten Free Flour: I tested this recipe for Gluten Free Chocolate Blossoms with King Arthur Measure for Measure, my own gluten free multi purpose flour blend and Bob's Red Mill 1-to-1. While all three gluten free flour blends worked great in this recipe, the cookies made with King Arthur Measure for Measure stayed soft the longest. All those blends do contain xanthan gum.

Cocoa Powder: I use dutch processed cocoa powder in my baking such as Valrhona Cocoa Powder or deZaan Crimson Red Cocoa Powder. The dutch-process cocoa powder creates what some people consider a richer, fudgier flavor in baked goods.

Butter: I only use unsalted butter in my recipes. The key is to make sure it is at room temperature before using it. The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it. 

Hershey Kisses: Introduced in 1907, Hershey Kisses are simply bite-sized chocolate candies that look like big chocolate drops. The Kisses were hand wrapped by factory workers until 1921. In 1924, the tissue paper poking from the top of the Kiss was trademarked and has been iconic ever since. Hershey's Kisses are available in a variety of flavors and fillings. I use Hershey Milk Chocolate Kisses to make my Gluten Free Chocolate Blossom Cookies but other flavors such as Dark Chocolate would be delicious here. Hershey does state on their packaging if a flavor is gluten-free. Therefore if you are purchasing a more "fancier" flavor make sure to check the ingredients (Hershey Kisses such as Cookies 'n Creme are NOT gluten free)

How to make Chocolate Blossom Cookie Dough

You can make Gluten Free Chocolate Blossom Dough with a stand mixer or an electric hand mixer. Make sure the unsalted butter and the egg are at room temperature.

Step 1: In a medium bowl sift together the gluten-free flour, unsweetened cocoa powder, baking soda, espresso powder, and kosher salt and set aside.

Step 2: In the bowl of the stand mixer fitted with the paddle attachment, combine the room-temperature butter, granulated white sugar, and light brown sugar. On medium-high speed cream until smooth and creamy, about 3-4 minutes. Scrape down the sides of your bowl.

Step 3: Add the room temperature egg, vanilla extract, and water and beat on high speed until combined about 1 minute. Scrape down the sides and up the bottom of the bowl and mix to combine. It is possible the mixture will look curdled. No reason to worry.

Step 4: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The chocolate blossom cookie dough will be thick.

Step 5: Cover the mixing bowl and refrigerate for at least 30 minutes.

How to bake Gluten Free Chocolate Blossoms

The dough for Gluten Free Chocolate Blossoms just needs to chill for 30 minutes before one can bake them.

Step 1: Preheat the oven to 350F and line two baking sheets with parchment paper.

Step 2: Using a small cookie scoop (#40 small scoop - 1.5-2 teaspoons) divide the gluten-free chocolate cookie dough into 20 equal pieces.

Step 3: Roll the cookie dough balls between the palms of your hands into smooth balls with no cracks. Roll the dough in granulated sugar and arrange 10 cookies on each sheet tray. Gently press down the cookie dough.

Step 4: Bake the chocolate blossom cookies one tray at a time for 8-9 minutes. While the cookies are baking, unwrap 20 Hershey Kisses.

Step 5: The gluten free chocolate blossoms are ready when they look puffy and they do no longer appear glossy on top. Remove the cookies from the oven and immediately place an unwrapped Hershey's Kiss in the center of each cookie.

Step 6: Allow the Chocolate Kiss Cookies to cool on the cookie sheet tray for 5-10 minutes before transferring them to a cooling rack. Repeat with the 2nd tray of cookie dough,

Storage & Freezing

To store gluten free chocolate blossom cookies, place them in an airtight container and keep them at room temperature up for 5 days.

One can freeze the cookie dough for chocolate blossoms. Portion out the dough and form it into balls and gently press them into disks. Do not roll it in sugar before freezing! Lay out the dough balls in a single layer on a parchment paper-lined small sheet tray and freeze them for later use. Once the dough is solid, transfer it to a freezer bag and store it in your freezer for up to 3 months.

To bake Chocolate blossom cookies from frozen, remove the dough from the freezer, and divide it between parchment-lined sheet trays. Allow for it to sit at room temperature for 10-15 minutes while preheating your oven. When ready to bake, roll them in granulated sugar first and bake as directed.

Difference between dutch-processed and natural cocoa powder

When it comes to baking, I opt for dutch processed cocoa powder. It imparts a lusciously rich and fudgy flavor to baked treats, while also creating a deep, enticing color.

Natural cocoa powder is ground cocoa powder in its pure form. It doesn’t undergo further processing which leaves the cocoa a light, chalky brown color with a bitter taste to it. Natural cocoa powder is generally paired with baking soda (which is alkali) in recipes. Because cocoa beans are naturally quite acidic, baking soda will trigger the chemical reaction that causes lift and lightness in your final bake.

Dutch-process cocoa powder, discovered by a Dutch chocolate maker, on the other hand, is made by soaking cocoa beans in an alkali solution which neutralizes the acidity and cuts a bit of the bitterness. This results in a product that is darker in color and less bitter flavored.

Black cocoa powder is a style of Dutch-process cocoa powder that – because of heavy, repeated processing- is extremely dark in color (think Oreo cookies). If you are looking for this deep dark color, I recommend giving the black cocoa powder a try. I love replacing 5-10 grams of dutch processed cocoa powder with black cocoa powder in my baked goods.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.