Christmas might be over ... but holiday cookie season isn't done yet, right? Meh, whatever, it's always cookie season.
D's favorite cookies are Peanut Butter Blossoms, but he's eating healthier and part of his regimen precludes eating refined flours. So, a quick Internet search led me to these flourless (and thus gluten-free!) peanut butter blossoms. Without the flour, these cookies are super-peanutty, which I think makes them even better than the original.
The recipe I worked from said it made 36 cookies, but I'm calling shenanigans on that yield, as I only got 18 cookies out of the dough. (And I swear I didn't eat that much cookie dough!) But, personally, I like a smaller yield of cookies, as that means I don't have to feel too bad when they quickly disappear from the kitchen. :)
Gluten-free Peanut Butter Blossoms (printer-friendly version)
makes 18 cookies
1 cup all-natural creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg
1/3 cup additional granulated sugar for rolling
18 milk chocolate Hershey's kisses
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large mixing bowl, beat together the peanut butter, granulated sugar, brown sugar, vanilla, baking soda, and salt.
3. Stir in the egg until well-combined.
4. Shape the dough into 1-inch balls. Roll in granulated sugar, then place on the prepped baking sheet.
5. Bake for 10 minutes, then remove from the oven. Press a chocolate kiss into the center of each cookie and return to the oven for 2 more minutes.
6. Carefully removed the cookies from the cookie sheet (they will be quite crumbly just out of the oven) and set on a wire rack to cool completely. Store in an airtight container at room temperature.
(adapted from this Hershey's recipe)
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