When I was little you didn’t hear much about food allergies or restrictions. You didn’t have to worry about bringing treats to school or having nut free rooms. Almost every year for my birthday treat I had my mom make peanut butter blossoms. My favorite!

Fast forward to now…you can’t bring anything into a school with nuts. And sadly I can’t even eat any nuts. I’m sure it’s partially just awareness. But I think allergies are also on the rise. It’s an indicator of the state of our health.

That being said, I miss my favorite cookie. But now I can have a safe version of this treat. It’s gluten free, nut free and egg free! These are delicious. My whole family approves.

Do you have a nut allergy or sensitivity? Do you miss peanut butter as much as I do? Try these nut free peanut butter cookies!

Gluten Free Nut Free Peanut Butter Cookies and Blossoms

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup organic cane sugar
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. maple syrup
6 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. water

dairy free, nut free chocolate chunks (affiliate link)

DIRECTIONS

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, syrup, soda, salt, butter and vanilla. Slowly add water until the dough will hold together when squeezed with your hands.
Take a small scoop of dough (about a Tbsp.), roll into a ball, place on baking sheet and press down slightly. Repeat until the dough is gone. For the traditional peanut butter cookie look press on cookie with a fork in both directions. For blossoms you can skip this step.

Bake for about 15 – 20 minutes, until golden.

For blossoms immediately push 1 or 2 chocolate chunks into the cookie.

Let cool.