Gluten Free Kiss Me Cookies made with Nut Butter and Chocolate Kisses
Shower your love and devotion on that special someone today with kisses. Not just any kind of kisses! We’re talking about Kiss Me Cookies made with a combination of nut butter and chocolate kisses – a match made in cookie heaven. Yes – we love our gluten free Kiss Me cookies! (BTW: the commonly known name for this recipe is Peanut Butter Blossoms.) We have yet to meet anyone who doesn’t share our passion for chocolate. Some of us, Teri included, can not eat peanut butter. This is not a tragedy. There are so many amazing nut butters in the market place. Alternatively, make your own!
Choose a Kiss
My goodness, there are loads of choices when it comes to choosing your type of Kiss. Hershey’s Kisses range in flavor from the popular favorite, Milk Chocolate, to the exotic Caramel filled kisses. Oh- and don’t forget the Hershey’s Hugs. You may even choose the, “I Do,” Kiss. Dave and Violet prefer the Dark Kisses and Chris and I prefer the Milk Chocolate. Which do you prefer?
Thank you, NYT Cooking (Instagram) for sharing the recipe Peanut Butter Blossoms. You will need a subscription to obtain the recipe from them. We adapted that recipe to create a tasty gluten free version, and opted to use unsalted organic almond butter. Delish! Just an FYI: The original recipe at Hershey’s calls for shortening instead of butter. If you would like to reference the recipe from Hershey’s click here.
Please let us know how your Gluten Free Kiss Me Cookies turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
Give a Kiss today!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions; Recipe updated 6.20 for clarity
Kissing in the Flour Farm KitchenPrint
In the mood to be kissed with nut butter and chocolate? Yes! Well then, whip up a batch of our Kiss Me Cookies and have a fabulous day.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 210g (7.4 oz) Flour Farm Organic Gluten Free Flour Blend (2 C – 2 tsp)
- 1 tsp Baking Soda (5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 113g (4 oz) Salted Butter, softened (1 stick or 1/2 C)
- 113g (4 oz) Nut Butter of your choice (1/2 C)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 105g (3.5 oz) Light Brown Sugar, packed (1/2 C)
- 1 L Pasture Raised Egg (50g)
- 1 T Whole Milk (15 ml or .5 oz)
- 1 tsp Pure Vanilla Extract (5 ml or 4g)
Sugar & Kisses
- One pkg (10 oz) Hershey’s Kisses. Remove the paper and foil for the amount of cookies you make. You will need about 48 Kisses for this recipe if rolling cookies that weigh 15g each.
- 57g (2 oz) Cane or Raw Sugar for rolling – optional (about 1/4 C)
Equipment: Digital Scale (preferred), Cookie Sheets, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer
Before You Dive In – Prep: Please read
- Soften butter
- Bring egg to room temperature
- Prepare nut butter, if using homemade
- Move oven rack to center
Step 1: Whisk together the dry ingredients in a medium sized bowl. Set aside.
Step 2: In a large mixing bowl, or the bowl attached to the stand up mixer with paddle, cream together softened butter, nut butter and sugars on medium speed. Turn mixer off and scrape down the sides of the bowl.
Step 3: Add the egg, milk and vanilla. Beat on medium until well blended. Turn the mixer to low and gradually add the flour mix. Blend until flour is fully incorporated. Turn off mixer, scrape down sides of the bowl, and cover. Refrigerate for about 1 hour.
Preheat oven to 375 degrees Fahrenheit (191 C). Place parchment on baking sheets if using.
Step 4: Remove dough from refrigerator and roll into 1″ (2.5 cm) balls. Or weigh each ball to about 15g or .5 oz (this is what we do.) Roll dough balls in sugar or leave them as is and place them 2″ (5 cm) apart on the cookie sheet.
Step 5: Bake cookies for about 6 minutes. Cookies will appear puffy and light brown. Remove from oven and place a Kiss in the center of each cookie. Bake for 2 -3 more minutes or until edges of cookies are a light golden brown.
Step 6: Remove from oven and allow to cool on the pan for about 3-5 minutes. Transfer to a cooling rack to continue cooling. Store in an airtight container for up to two days, or freeze for up to a month.
The nutrition information provided below is for the recipe as written using organic, unsalted almond butter, milk chocolate Hershey’s Kisses, and omitting the sugar for rolling.
- Category: Cookies
- Method: baking
- Cuisine: dessert
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: gluten free kiss me cookies peanut butter blossoms hersheys kisses
For more sweet gluten free recipes by Flour Farm, click on this link!