When it comes to gluten free cooking and baking I refer to Momma Knows Gluten Free quite often. This is one of her recipes and it’s delicious! Finding really tasty gluten free recipes for Robby is always a challenge but this one is one I will be making anytime of the year! I always try and have some desserts around for Robby especially now with all of the baking and cookie exchanges happening. This is a cookie that even the gluten eaters will like!
INGREDIENTS
1/2 cup gluten free peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened (I used smart balance)
1 teaspoon molasses
1 egg, room temperature
1 1/4 cups gluten free all purpose flour, I used Bob’s 1 for1 that includes xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon gluten free baking powder
1/4 cup granulated sugar for rolling
Hershey kisses, unwrapped
DIRECTIONS
Add the granulated sugar, brown sugar, butter and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
Mix in the egg and molasses. Mix until fully combined.
In a medium bowl add the flour, baking soda, baking powder and whisk to combine, slowly pour the mixture into the batter and mix until fully combined. The cookie dough will be soft.
Cover the cookie dough and refrigerate for 30 minutes.
Preheat oven to 375 degrees. Add the 1/4 cup of granulated sugar to a small bowl to roll the dough in to.
Scoop 1 Tablespoon of dough and roll into a ball. Roll the ball into the sugar and place on a greased baking sheet.
Bake 10-12 minutes or until lightly browned on the edges.
As soon as you take the cookies out of the oven place the Hershey kiss in the center of each cookie and slightly push down. Allow to cool completely on a cooling rack. Store in an air tight container.
Enjoy!
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