These soft gluten free peanut butter cookies are a classic! They’re easy to make, freeze well, and are incredibly delicious! Gluten Free Peanut Butter Blossoms These cookies are pretty much the same as my gluten free peanut butter blossoms, just baked a little differently and without the Hershey’s Kisses. I rolled these gluten free peanut butter cookies in sugar because classic peanut butter cookies should be rolled in sugar and then flattened a bit with a fork to get that look everyone knows and loves. They’re also just sooo good with that little bit of crunch from the sugar If you like to freeze cookies, you’re in luck! These cookies freeze beautifully. I find that the best way to keep gluten free cookies fresh for longer than two days is to freeze them after they’re baked (as long as you’re not keeping them in the freezer for longer than a few months). You can also freeze the dough. If you freeze the dough, I recommend letting the dough chill in the fridge for 24 hours before scooping. That way the flavors can fully develop and you’ll have a more flavorful cookie in the end. Once you’re ready to freeze the dough, scoop the dough out, roll it in the sugar, flatten with the fork, then freeze the cookies on a sheet pan. Once they’re fully frozen, you can transfer them to a freezer bag and then pull them out and bake them as needed. be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whatthef...