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Peanut Butter & Chocolate Kisses Gluten, Dairy & Egg Free


By Living with Food Allergies and Celiac Disease (Visit website)



When it comes to cookies, my family has several favorites.  But sometimes I just have to make some that Michaela and I enjoy.  Unfortunately, I have not been able to find gluten and dairy free chocolate kisses.  So, when I am going to make these to share with family or friends, I make my own by melting gluten/dairy free chocolate chips and pouring it into molds.  This does take quite a bit of time so I only do it for special occasions.  Otherwise, I group about 4 or 5 chocolate chips in the center of the cookie and it serves the same purpose...providing the chocolate contrast to this peanut butter cookie.



Liquid Ingredients needed:


1/2 cup vegan butter
1/2 cup GF peanut butter 
3/4 cup brown sugar
1/4 cup organic sugar
1/3 cup GF applesauce
1 tsp. GF vanilla


Beat the all ingredients until well blended, adding the vanilla at end.


Dry Ingredients:
2 cups Sweet White Rice Flour Blend (listed in recipe page)
1 tsp. GF baking soda
1 1/2 tsp GF baking powder
1/8 tsp. Sea salt


Sift together and add to liquid ingredients slowly until well blended.  Place in refrigerator until cold.  Roll into 
1 1/2 inch balls, rolling each one in sugar and placing on cookie sheet (do not grease).
Bake at 375 degrees for 10-12 minutes.  As soon as cookies are removed from oven, press a chocolate kiss (or 4-5 gluten/dairy free chocolate chips) in the center of the cookie. Remove from tray and cool on baking rack. 
I usually double or triple this recipe for our own personal consumption.  One recipe will yield approximately 35-40 cookies.
At Christmas time, this is a great cookie to present on a cookie tray for visitors.


Join in the Gluten-Free Wednesdays for some fun.






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