You ever bite into a cookie and feel like you just got a hug from your childhood?
That’s exactly what these chocolate kiss cookies do for me. Growing up, my mom made them every holiday season, and I’d sneak into the kitchen just to snag a warm one before the chocolate had even set.
The problem?
That original recipe was full of gluten, and my stomach doesn’t play nice with that anymore.
So, I had to make my own version—soft, rich, and just as melt-in-your-mouth good. And since I know not everyone is a peanut butter fanatic (no judgment… well, maybe a little), I made sure this recipe works with or without it.
The best part?
They’re ridiculously easy, and no one will believe they’re gluten-free.
Let’s bake some cookies! 🍪
Gluten-Free Chocolate Kiss Cookies (Peanut Butter Optional)
- Total Time: 25 minutes
- Yield: About 20 cookies 1x
- Diet: Gluten Free
Description
Soft, melt-in-your-mouth cookies with a rich chocolate center. Can be made with or without peanut butter!
Ingredients
For the Cookie Dough:
- 1 cup almond flour (or oat flour for a nut-free option)
- ½ cup tapioca flour (this keeps them soft!)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter or coconut oil, softened
- ½ cup coconut sugar or light brown sugar
- 1 large egg (or 1 flax egg for vegan)
- 1 teaspoon vanilla extract
- Optional: ½ cup creamy peanut butter or almond butter
For Topping:
- About 20 chocolate kisses (or dairy-free chocolate squares for non-dairy)
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, and salt.
- Cream Butter & Sugar: In a separate bowl, beat the softened butter and sugar until fluffy. Add the egg (or flax egg), vanilla extract, and peanut butter (if using). Mix until smooth.
- Combine: Slowly add the dry ingredients to the wet, stirring until a soft dough forms. If it’s sticky, chill in the fridge for 10–15 minutes.
- Shape & Bake: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet. Bake for 8–10 minutes, or until the edges are set but the centers look slightly underdone.
- Press in Chocolate: Immediately press a chocolate kiss (or square) into the center of each cookie. The heat will slightly melt it, making it just the right amount of gooey.
- Cool & Enjoy: Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nut-free option available. Store in an airtight container for up to 5 days
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
