Gluten-Free Peanut Butter Kiss Cookies Recipe

Gluten-Free Peanut Butter Kiss Cookies Recipe


Yield : 48

    • 1/4 cup butter-flavored shortening
    • 1-1/4 cups packed brown sugar
    • 3/4 cup creamy peanut butter
    • Eggland’s Best Egg
    • 1/4 cup unsweetened applesauce
    • 3 teaspoons vanilla extract
    • 1 cup white rice flour
    • 1/2 cup potato starch
    • 1/4 cup tapioca flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 48 milk chocolate kisses, unwrapped

    Directions to make Gluten-Free Peanut Butter Kiss Cookies Recipe

    1. In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.
    2. Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4 dozen.
    Editor’s Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.