Cookies galore! My kitchen looks like frosty the snowman blew up in it with flour and powdered sugar scattered everywhere. All right, so I made 8 different cookies and the all-time holiday winner is these babies….peanut butter blossoms. I love peanut butter and I love chocolate and I LOVE THESE COOKIES. Maybe a little too much, which is why I only let myself make them once a year.
Last year, I used a gluten free recipe of Pinterest and it came out a little dry. This year I threw in a little of this and a little of that until the dough came out to the consistency that I wanted. The hard part about posting cookies on my blog is I just eyeball how much needs to go in, pray like heck they are edible and then try to gauge how much of everything I put in. Nine times out of ten they freaking delicious (and I AM NOT JOKING), but I always do a few test cookies to make tweaks if needed.
One tip that I have is if you do a test cookie and the dough starts to flatten out like a pancake then you need more flour. Try mixing another 1/3 cup and test them again. Also, everyone says that you need to have absolute precise measurements when baking with gluten free flours. I CALL BS! I toss crap together all the time, never measure and poof they come out just fine.
These cookies turned out AMAZING! Great flavor, soft and just oh so delicious that I had to share. Now, my biggest challenge is to limit myself to two holiday sweets per day until December 26th then it is back to my usual only healthy treats diet.
So, what does everyone have planned for the holidays? I am building a gingerbread house with Mason today. I promised him if he went to bed without getting up 20 times to pee, read another book, ehhhhh whatever other excuse he pondered up then we could make one. He wants to put witches on it. Witches….hum, I not sure where that came from?? We are also doing our annual lobster, crab and steak dinner with my dad. Geez am I looking forward to that meal! Happy Holidays everyone!
- 1 C Butter, softened
- 1 C Peanut Butter
- 1 C Sugar
- 1 C Brown Sugar
- 2 Eggs
- 1 tsp Almond Extract
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 3/4 tsp Xanthan Gum
- 1 1/2 Oat Flour
- 1 1/2 White Rice Flour
- 1/2 Potato Starch
- 1/4 Tapioca Starch
- 1/2 C Sugar (for rolling dough)
- 1 bag Hershey's Kisses
- Preheat oven to 350 degrees.
- Cream together butter, peanut butter, brown sugar and sugar together until smooth.
- Add in salt, vanilla, almond extract, xanthan gum, baking soda, and flour.
- Roll into walnut sized balls and coat with a light layer of sugar.
- Bake for 8 minutes. Push a Hershey kiss into the center and bake for another 2-3 minutes.
- Cool for a couple minutes and transfer to a cooling rack.