One of my favorite aspects of holiday time is that it’s perfectly acceptable to share baked goods at random with almost everyone. I can leave treats in the letterbox for the postal carrier. A box of homemade cookies is met with a beaming smile by the manicurist. It’s even acceptable to drop off a cookie tray at my local bookshop since I’m a frequent visitor throughout the year. Bottom line: no one turns down homemade treats around the holidays, and these Gluten-Free Chocolate Kiss Cookies are no exception.
The batter is simple to stir up and uses everyday ingredients. The cookies turn out with a slightly firm-crisp edge and a softer center. They’re somewhere between a cookie and a brownie and the addition of a Hershey’s kiss on top (after baking) makes them a treat on top of a treat!
Sprinkles in holiday colors, or in any color you like, sets them off and provides a nice festive look against the chocolate.
Using a mini muffin pan ensures even baking and identical cookies that look just perfect on your cookie tray this season.
I use my homemade gluten-free flour blend, which you can make with this recipe. Or if you’re not up for that, all my recipes work equally well with King Arthur Multipurpose gluten-free flour blend. In both cases, no gums are involved.
You can a collection of the products I use in my recipe development and when making recipes for my family here.
Gluten-Free Chocolate Kiss Cookies
2/3 cup butter or dairy-free butter substitute
½ cup granulated or light brown sugar
¼ cup cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
2 teaspoons pure vanilla extract
1 ¼ cups Gigi’s Everyday GF Flour Blend OR similar gum-free blend
Sprinkles of your choice
20 Hershey’s Kisses, unwrapped
Preheat your oven to 350F. Grease a mini muffin pan; you will need 20 sections for one batch of cookies.
Combine ingredients in a mixing bowl (except sprinkles and Kisses); stir to combine until batter is smooth.
Divide batter evenly between 20 sections of a mini muffin pan.
Top with sprinkles of your choice and bake 8-10 minutes, until cookies are set and edges appear to be done.
Remove cookies from the oven and allow to cool in pan 10 minutes before topping each cookie with an unwrapped Hershey’s Kiss.
Allow cookies to further cool completely in the pan.
Christmas Candy and Baking Ingredients that are Gluten-Free