Description
Gluten-free Peanut Butter Blossoms–your favorite holiday cookie just got a gluten-free makeover! Just like the classic, only gluten-free.
Ingredients
Units
Scale
- 24 milk chocolate KISSES
- 1/2 cup shortening*
- 3/4 cup peanut butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar (or coconut sugar )
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 cups GF baking flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- granulated sugar
Instructions
- Heat the oven to 375 degrees. Remove wrappers from chocolate.
- Beat the shortening and peanut butter in a large bowl until well-blended. Add 1/3 cup granulated sugar and the brown sugar and beat again until fluffy.
- Add the egg, milk, and vanilla; beat well.
- Whisk together the flour, baking soda, and salt. Gradually beat the flour mixture into the peanut butter mixture.
- Shape the dough into 1-inch balls and roll in the extra granulated sugar. Place on an ungreased cookie sheet. Bake for 8-10 minutes.
- Take the cookies from the oven and immediately place an unwrapped chocolate kiss in the center of each cookie. The cookie will crack around the edges. Transfer the cookies to a wire rack to cool completely. Enjoy!
Notes
*I prefer this kind of organic shortening that doesn’t have hydrogenated oils.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: cookie recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 6.4 grams
- Fat: 10.2 grams
- Saturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 16.1 grams
- Fiber: 0.6 grams
- Protein: 3.3 grams