This delicious gluten free cookie is a variation of my famous gluten free peanut butter cookies. These will definitely satisfy your cravings. Cravings for chocolate, cravings for cookies, cravings for sweets.
These are very rich and honestly, I ate only 2 before I was satisfied.
I used Hershey's Kisses, but chocolate stars should work just the same.
1/2 cup sweet rice flour
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup peanut butter
1/2 cup Crisco butter flavored shortening
1/2 cup sugar
1/2 cup brown sugar
3 level tablespoons of Cocoa powder
1 bag of Hershey's Kisses
In a separate bowl whisk together the flours/starches, baking soda, xanthan gum, and salt. Set this aside.
In your stand mixer bowl, cream together the sugars, shortening, egg, and vanilla.
After thoroughly creamed together begin adding in the peanut butter, then the flour mixture and the cocoa powder. The cookie dough will be crumbly in appearance when fully mixed.
Gather and squeeze the dough into a single ball (it presses together and sticks like play dough). Wrap the ball in saran wrap and continue applying pressure to mash the dough together good. Refrigerate for about an hour.
Remove the dough from the refrigerator and using just your hands, roll it into roughly 1 inch balls. Place on an cookie sheet about 2 inches apart and flatten slightly with a single upright Hershey's Kiss. Below is a picture of the cookies pre-oven on my old cookie sheet.
Bake for approximately 12 minutes at 350 degrees.
Cool on a wire rack and enjoy!