Ingredients Jump to Instructions ↓

  1. 1/4 cup butter-flavored shortening

  2. 1-1/4 cups packed brown sugar

  3. 3/4 cup creamy peanut butter

  4. 1 egg

  5. 1/4 cup unsweetened applesauce

  6. 3 teaspoons vanilla extract

  7. 1 cup white rice flour

  8. 1/2 cup potato starch

  9. 1/4 cup tapioca flour

  10. 1 teaspoon baking powder

  11. 3/4 teaspoon baking soda

  12. 1/4 teaspoon salt

  13. 48 milk chocolate kisses

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the shortening, brown sugar and peanut butter until light and fluffy. Beat in egg, applesauce and vanilla (mixture will appear curdled). Combine the rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks. Yield: 4 dozen.


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