Peanut Butter Blossom Cookies are my hubby’s favorite Christmas cookie, so we had to redo the recipe to make gluten and dairy free. As chocolate kisses and chocolate blossoms both contain dairy, I’ve done a little improvising. 🙂 I hope you enjoy these as much as we do!
Gluten & Dairy Free Chocolate-Filled Peanut Butter Cookies (Peanut Butter Blossoms)
makes about 2 dozen cookies
1/3 cup baker’s sugar
1/3 cup packed brown sugar
1/2 cup gluten and dairy free margarine or gluten/dairy/soy free shortening
3/4 cup creamy peanut butter
1 egg (or 1 T ground golden flax mixed with 3 T warm water)
2 tablespoons milk substitute of choice
1 1/2 teaspoon vanilla extract or flavoring
1 1/2 cups gluten free flour blend (1/2 cup tapioca starch, 1/2 cup corn or potato starch, 5 tablespoons garbfava flour and 3 tablespoons sorghum flour)
1/2 teaspoon xanthan gum
1/2 teaspoon salt (1/4 t more if using shortening)
1/2 teaspoon baking powder (plus 1/4 teaspoon more if using flax instead of egg)
In a mixing bowl cream sugars and margarine or shortening until fluffy. Add egg (or flax replacer), milk substitute and vanilla and beat well.
In another bowl combing the flour blend, xanthan gum, salt and baking powder. Whisk well. Add dry ingredients to sugar mixture in mixing bowl. Beat until combined. Scrape down mixing bowl and mix again until all combined.
Roll dough into 1 inch balls. Put on baking sheet and push an indentation with center of dough with thumb or spoon.
Bake at 350 degrees for 6 minutes. Take pan out of oven and push down on indent again, if needed. Bake 2-4 more minutes. Let cookies cool on baking sheet for 5 minutes before moving to cooling rack.
After cookies are cooled, melt 1 1/2 cup gluten and dairy free (and soy free if needed) chocolate chips with 1 1/2 T shortening in a small saucepan over low heat. Turn off heat when most of the chips are melted. Stir, until all the chocolate is melted and mixed in. Using a spoon, fill indent of cookies with melted chocolate. Chill cookies until chocolate is firm.