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We’ve been gluten and dairy free for several years, and have a few ‘go to’ recipes that we make at Christmas. A family favorite has always been peanut butter kiss cookies, and this is a great GF/DF alternative.
Just a note that Hershey kisses aren’t dairy-free, and for this recipe, I melted dairy-free chocolate chips and used a candy mold. There have also been times when I pressed 2 or 3 chocolate chips into the top of the cookies, or filled them with strawberry jam.
2 1/2 cups creamy peanut butter
1 1/2 cups firmly packed light brown sugar
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
1 cup of sugar for rolling
Dairy-free chocolate chips (or other alternative)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
In a large bowl use a mixer (medium speed) to combine peanut butter, brown sugar, and baking soda until well blended. Add eggs and vanilla; mix on low speed until just combined.
Using a Tablespoon, generously scoop out dough to make 1 1/2 inch balls. Roll each ball in the sugar and place on baking sheet, 2 inches apart on prepared baking sheets. Sometimes I make my own colored sugar to make them festive.
Bake until cookies are puffed and a bit cracked, 11-13 minutes. As soon as they come out of the oven, press the chocolate kiss or a few chocolate chips into the center. To add jam, use the back of a spoon to create a small well in the center of the cookie.
Store at room temperature in a covered container for 7 to 10 days. These gluten, dairy free peanut butter blossom cookies freeze well too, and will last for several weeks in a well-sealed container.