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Gluten-Free Peanut Butter Kiss Cookies Recipe
Gluten-Free Peanut Butter Kiss Cookies Recipe photo by Taste of Home

Gluten-Free Peanut Butter Kiss Cookies Recipe

Publisher Photo
Guests will stand in line to kiss the cook when these treats are served! For a change of pace, try them with chunky peanut butter, too. —Canada60, Tasteofhome.com Community
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./ batch
MAKES:48 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./ batch
MAKES: 48 servings

Ingredients

  • 1/4 cup butter-flavored shortening
  • 1-1/4 cups packed brown sugar
  • 3/4 cup creamy peanut butter
  • 1 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

Nutritional Facts

1 cookie equals 98 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 67 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  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.
Originally published as Gluten-Free Peanut Butter Kiss Cookies in Healthy Cooking December/January 2010, p16

Nutritional Facts

1 cookie equals 98 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 67 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Gluten-Free Peanut Butter Kiss Cookies

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 5, 2014

"Janeron, use Splenda...we use this recipe ALL the time with our Tupperware parties and because we deal with diabetics too, this is a fabulous alternative to regular sugar is he can use it!"

MY REVIEW
Reviewed Dec. 30, 2011

"Absolutely wonderful cookies. I used canola oil instead of shortening they turned out wonderful. Will certainly make again."

MY REVIEW
Reviewed Oct. 6, 2011

"I just started cooking gluten free and am at a high altitude, so I wasn't sure if these would be good... but they're absolutely delicious! The mile high altitude here didn't pose a problem at all. The flavor is incredible - peanut butter and chocolate are my all time favorites, and my family's too. I will make these often! I didn't have the individual flours and potato starch, so I used 1 3/4 c of Bob's Red Mill Gluten Free Flour and the appropriate amt. of xanthan gum. Perfect!"

MY REVIEW
Reviewed May. 17, 2011

"I MADE THE QUICK AND EASY COOKIES SUGGESTED BY A READER. 1 C P.B. 1 C SUGAR 1 EGG 1 TSP VANILLA 3/4 C MINI SEMI.SWEET CHOC CHIPS. MIX WITH SPOON ADD CHIPS MAKE INTO 1 INCH BALLS BAKE ON UNGREASED SHEET 8 TO 10 MINS. I USED GENERIC CRUNCHY P.B. AND THESE TURNED OUT VERY GOOD, MELTED IN YOUR MOUTH EXCEPT FOR THE PEANUTS & CHIPS. MY SON WILL LOVE THEM THO TOO MUCH SUGAR MAKES HIM ITCH"

MY REVIEW
Reviewed Apr. 8, 2011

"I made these and had my kids and husband try before trying them myself. They loved them and were shocked when I told them they were gluten free. Since I have taken them to work and surprised co workers with the news they were gluten free. Awesome cookies!"

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