When I saw these yummy cookies over at Picky Palate I had to try them. I also knew I had to try to create a gluten free version. Mission accomplished! 2 versions….both delish! Bet in a taste test, you couldn’t tell them apart!!!
Gluten Free Peanut Butter Raspberry Hug Cookies
1 stick softened unsalted butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/4 cup creamy peanut butter
1 large egg
2 teaspoons pure vanilla extract
1 1/4 cups Better Batter Flour (it has xanthan gum in it already)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups mini chocolate chips
24 Raspberry Hershey Kisses
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. In a stand or electric mixer beat the butter and sugars for 3 minutes. This is a must. Add peanut butter, egg and vanilla mixing until well combined. Add flour baking soda, salt and chocolate chips, mixing to combine.
3. Place heaping tablespoons of dough onto baking sheet, about 1 inch apart. Place a Kiss on top of each mound of dough. Place another heaping tablespoon of dough over Kiss and with fingers press dough around edges to seal. Does not have to be perfect or tight. Bake for 14-16 minutes or until baked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy! adapted from picky palate
Makes about 2 dozen