There’s nothing better than warm, fresh out-of-the-oven cookies especially on a cold fall day. This easy recipe is perfect for a Sunday night dessert or as a nutritious snack during midterm week. Living with a severe gluten allergy makes it hard to find foods that are tasteful, but these cookies prove that not everything gluten-free has to taste gross. Check out the recipe below:
* 1 cup creamy peanut butter
* ½ cup granulated sugar, plus more for garnish
* ½ cup brown sugar, packed
* 1 large egg
* ¼ tsp table salt
* ½ tsp pure vanilla extract
* Hershey’s Kisses
1. In a bowl, combine all ingredients except for the Kisses. Stir to combine well. Press dough together into a ball, wrap tightly, and chill in fridge 30 minutes to 1 hour.
2. Preheat oven to 350F, with rack on lower middle. Line baking sheet with parchment paper.
3. Shape dough into 1-inch balls. Roll each ball in granulated sugar to coat. Place on parchment-lined cookie sheet. Lightly depress each dough ball (they won’t spread much in the oven.)
4. Bake 7 minutes or until lightly golden but still very soft. Do not overbake. Once removed from oven, gently press a Kiss into the center of each cookie. Cool about a minute on cookie sheet, and then transfer to wire rack to finish cooling.
5. *Keep cookies in airtight container at room temp to preserve softness.
Recipe from: http://www.chewoutloud.com/2014/08/07/flourless-peanut-butter-kiss-cookies-gf/