For all of you in search of a phenomenal gluten free and peanut free cookie recipe this holiday season, give this classic a try. Gluten free peanut free peanut butter blossoms are chewy, chocolatey, and SAFE!
Ingredients:1 bag of
Hershey's Kisses milk chocolate
3/4 cup
Sunbutter Brand Creamy sunflower seed spread1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 tbsp milk
1 egg
1 tspn vanilla extract
3/4 cup rice flour
3/8 cup tapioca flour (I used
Bob's Red Mill Brand)
3/8 cup corn starch
1 tspn xanthum gum
1 tspn baking powder
1/2 tspn kosher salt
granulated sugar (for coating cookies)
Preparation:- Preheat oven to 375 degrees Fahrenheit.
- Remove the wrappers from 36 of the Hershey's Kisses.
- In a large mixing bowl, beat together the sunflower seed spread and the shortening until well blended.
- Mix in 1/3 cup of granulated sugar and the brown sugar.
- Mix in the milk, egg, and vanilla extract.
- In a separate bowl, mix together the rice flour, tapioca flour, corn starch, xanthum gum, baking powder and salt.
- Gradually mix the flour mixture in with the dough mixture.
- Pour a couple of cups of granulated sugar into a small bowl.
- Shape the dough into 1 inch balls. Roll each ball in the granulated sugar and then place it on a lightly greased baking sheet.
- Bake the cookies for 8 to 10 minutes until lightly browned.
- Remove the cookies from the oven and then immediately place a Hershey's Kiss in the center of each cookie.
- Let cool and then serve. Store in an airtight container.
Makes about 36 cookies
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