Gluten Free (Flourless) Peanut Butter Kiss Cookies

Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper or nonstick baking liners and set aside. Unwrap your chocolate Kisses and set aside (one bag should do for this recipe).

In a large mixing bowl, beat the peanut butter, brown sugar, salt, and baking soda on medium speed until well combined (1-2 minutes). Add the eggs and vanilla extract and beat until well combined.

Put the granulated sugar into a shallow bowl.

Using a teaspoon (heaping) or a standard cookie scoop, scoop out the cookie dough and roll into 1 1/2-inch balls.

Roll the cookie dough balls in the granulated sugar and place them about 2-inches apart on the cookie sheets. You should only bake 2 sheets at a time so refrigerate the remaining dough.

Bake the cookies at 350°F (175°C) for 11 to 13 minutes or until they are puffed and starting to crackle.

Remove pans from the oven. Press a chocolate Kiss into the center of each cookie as soon as you remove the cookie sheet from the oven.

Chill the cookies immediately by placing the cookie sheet into the freezer or refrigerator. This helps to set the Kisses since they begin to melt a bit as soon as you place them on the cookie.

As soon as the chocolate is set you can remove the cookie tray from the cold and store cookies on a cooling rack.

Bake the remainder of the cookies.

Store the cookies at room temperature in a covered container for up to a week. You can also freeze these cookies for a few weeks, but make sure they’re tightly sealed.

Note: These cookies are more fragile and have a bit more tender crumb compared to the classic Peanut Butter Kiss cookie recipe.

Recipe slightly adapted from recipegirl.com.