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

Gluten-Free Peanut Butter Kiss Cookies Recipe

Read Reviews
5 12 12
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 large 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: 98 calories, 5g fat (2g saturated fat), 5mg cholesterol, 67mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 2g 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

Reviews for Gluten-Free Peanut Butter Kiss Cookies

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Queenlalisa User ID: 15400 252509
Reviewed Aug. 11, 2016

"I made these for my niece that can't have gluten. She was overjoyed! I really liked them too."

MY REVIEW
muffbear74 User ID: 209131 238719
Reviewed Dec. 4, 2015

"I did not want to buy 3 types of flour so I just used 1 3/4 cup of brown rice flour. I thought they turned out a little bit dry but still good"

MY REVIEW
christineheath User ID: 3608571 188007
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
pjrhodes User ID: 1416085 187726
Reviewed Dec. 30, 2011

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

MY REVIEW
lazyjcafe User ID: 1762141 116444
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
janeron User ID: 1726882 102042
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
ChristinaCL User ID: 5848059 102035
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!"

MY REVIEW
jefsonashley User ID: 5484928 169835
Reviewed Dec. 6, 2010

"I have a gluten free recipe just like this one but its very simple. its 1 cup peanut butter, 1 cup sugar, 1 egg and 1 tsp vanilla and then the choc kisses.. blend all together bake 350 for 8-10 minutes then add the kiss.. I got it from a Taste of Home magazine a long time ago but havent found it online yet."

MY REVIEW
grammybear04 User ID: 3635977 169787
Reviewed Oct. 13, 2010

"do you have any gluten free recipes that don't use so many different kinds of flours or starches"

MY REVIEW
joedebfry User ID: 265172 173352
Reviewed Feb. 23, 2010

"I'm new to gluten-free baking but I was very happy with these cookies. Instead of butter-flavored shortening I used half butter and half regular shortening. I didn't have chocolate kisses so I stirred mini chocolate chips into the cookie dough--a little chocolate in every bite!"

Loading Image