These delicious, easy-to-make (gluten-free, cane sugar-free, dairy-free) cookies were a sensation when they were first introduced as -- peanut butter kisses. They remain a standby today. Instead of topping the dough with a milk chocolate candy, this recipe incorporates unsweetened chocolate into the dough and uses fructose for those of us who do not eat sugar. Both eggs and peanuts are nutritionally dense, providing an excellent source of high quality protein. Chocolate ups the mineral and antioxidant value.
- 1 cup gluten-free peanut butter
- ¾ cup fructose
- ½ teaspoon baking powder
- 1 teaspoon gluten-free real vanilla extract
- 1 egg
- 1 oz. shaved unsweetened chocolate
Cookie sheets. Shiny baking sheets work best. Dark sheets need a lower temperature of 350 degrees to avoid browning bottoms.
Preheat oven to 375 degrees F.
Cream peanut butter, baking powder and fructose. Beat in egg and extracts. Dough should be firm.
Form into 1 inch balls then make desired shapes directly onto ungreased baking sheets.
- Press with a fork to make flat shapes.
- Roll into logs.
- Form bells or other shapes with your fingers.
- Make an indent with your fingertip, then fill with a fourth teaspoon of a fruit spread or a chocolate drop.
Bake 8 minutes depending on oven variance. Be careful not to brown. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 3 dozen depending on shapes.