Thursday, July 19, 2007

Gluten-Free Peanut Butter Kisses

I have made these peanut butter kiss cookies twice now, and they have been snapped up quickly. For the first batch I religiously followed the recipe I got from the "Tried and True Recipes" cookbook put together by the Glens Falls Regional Celiac Support Group and they were delicious, but a little gritty. For the second batch, I substituted some of the white rice flour with chick pea flour and they were a better texture. I normally don't like the taste of the chick pea flour in my baked goods, but it works well with the strong taste of the peanut butter, I think. Here's my adapted recipe. I'd recommend doubling the recipe as they disappear fast!

Gluten-Free Peanut Butter Kisses

1/2 cup white rice flour
1/4 cup chick pea flour
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 cup softened butter
1/2 cup peanut butter, smooth or chunky (we prefer chunky)
3/4 cup dark brown sugar
1 egg
1 tsp. vanilla extract
30 unwrapped chocolate "kisses"
1/2 cup granulated sugar

Preheat oven to 350 degrees. Mix together flours, baking soda and baking powder.

Cream butter, peanut butter and brown sugar together in large bowl until fluffy. Add egg and vanilla, and continue creaming until well mixed. Add dry ingredients and combine well.

Roll tablespoons of cookie dough into balls with dry hands and then roll each ball into granulated sugar. Place on ungreased cookie sheet. Press a chocolate kiss into the center of each ball.

Bake 10-12 minutes or until lightly browned. Cool a few minutes on cookie sheet and then remove cookies and cool completely on wire racks.

Makes 30 cookies.


K Allrich said...

Just beautiful! Look yummy.



Anonymous said...

Hey there,
Just wanted to share this recipe we found at We have been making these with chocolate chips and without for many moons now. Always easy, always tasty,always gone in a flash. We also add 1 tsp. vanilla for smoothness. Enjoy!!!

Flourless Peanut Butter Cookies

One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.

Makes ten to twelve cookies.

(I have found using two spoons just as easy)

Wendy Bussell

Rachel said...

Thanks for the recipe, Wendy. I'll have to try this one soon. Dan is a big fan of the peanut butter cookie!