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  • Scott Adams
    Scott Adams

    Peanut Butter Kisses (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jo Ann Boyd.

    Ingredients:
    ½ cup Butter Crisco
    1 cup fine rice flour
    1 ¼ cups light brown sugar
    ½ cup potato starch
    ¾ cup peanut butter
    ¼ cup tapioca starch
    1 egg
    1 teaspoon baking powder
    3 tablespoons milk
    ¾ tsp baking soda
    1 tablespoon vanilla
    ¼ teaspoon salt
    Approx. 60 Hershey Kisses, unwrapped
    Sugar, optional

    Directions:
    In large bowl combine first 6 ingredients and beat until well blended. In separate bowl combine all dry ingredients until well blended. Stir the rest of ingredients into Crisco mixture at Lo speed. Form into walnut size balls and roll in sugar, if desired. Place about 2 inches apart on un-greased cookie sheets. Bake at 375F degrees for approx. 8-10 minutes or until set, but not hard. Remove from oven and push Hershey Kiss into center of each cookie. Cool 5 min. before removing to racks. Cool until Kiss hardens again. Makes about 4 ½ dozen cookies.


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    This is WAY more complicated than it has to be. Peanut butter cookies do NOT need any flour - they are perfectly delicious without. The recipe? 1 cup peanut butter, 1 cup sugar, 1 egg. Mix, roll into balls, bake at 350 for 4-5 minutes, stick a kiss on top each half-baked cookie ball and bake another 4-5 minutes. Easy, gluten-free, and delicious.

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    I have used Shannon's recipe in my special needs classroom, we call it 'cuppa, cuppa, egg.' It is so simple and tastes just like the real thing, just don't overcook them (unless you like crunchy cookies). You can also cook the cookie all the way through and then add the Hershey Kiss.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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