I don’t remember a holiday season without this cookie. This is a gluten-free adaptation of a holiday favorite in the United States. The recipe was originally called the Black-eyed Susan and was the winner of a 1957 Pillsbury Bake-Off contest.
This recipe features milk chocolate Hershey Kisses. You can change this up to use whatever flavor of kisses you would like. Just make sure the flavor you pick is gluten-free, some of them are not!
Another note about the chocolate candy: once you press the chocolate into the cookie, it starts to melt. It takes a long time to harden up again. Make sure you allow for the cooling time.
I often store these cookies in a cupcake carrier. It allows for ample room in between the cookies. This way, if the chocolate isn’t completely cooled and re-hardened, you won’t have a bunch of misshapen cookies. They will still taste fine, but, the aesthetics will be changed.
Additionally, you can make these cookies with all natural peanut butter if you prefer, to reduce the sugar content.
Gluten-Free Peanut Butter Blossoms
Ingredients
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed ground sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 2 large eggs
- 2 tbs milk, lactose free, or plant-based is OK
- 1 tsp vanilla
- 1 3/4 cups 1:1 gluten-free flour blend
- 2 tsps xantham gum, omit if your flour blend contains this
- 1/4 cup colored sanding sugar, make sure this is gluten-free!
- 34 Milk chocolate kisses, unwrapped
Instructions
- In a bowl, beat shortening and peanut butter with an electric mixer.
- Add granulated sugar, brown sugar, baking powder, and baking soda.
- Scrap down bowl as needed.
- Add in eggs, milk, and vanilla.
- Beat in flour.
- Chill the dough for at least 30 min.
- Preheat the oven to 350 F.
- Scoop dough into balls with a #40 cookie scoop.
- Roll dough into balls and roll in the colored sanding sugar.
- Place the cookies 2 inches apart on an ungreased cookie sheet.
- Bake for 14 min until the edges are firm and the bottoms are light brown.
- Remove from the oven and press a chocolate kiss into the center of each cookie. Cool for 2 minutes and transfer to a wire rack and let cool completely.
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