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Gluten-Free Peanut Butter Kiss Cookies

 Gluten-Free Peanut Butter Kiss Cookies
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
48 ServingsPrep: 20 min. + chilling Bake: 10 min./ batch

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 McCormick® Pure 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

  • 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.
  • 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

2 of 2

Gluten-Free Peanut Butter Kiss Cookies (continued)

Directions (continued)

  • center of each cookie. Cool on pans 2 minutes. Remove to wire racks
  • to cool. Yield: 4 dozen.
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.