Gluten Free Kiss Cookies For Your Next Snow Day
I’ve recently been digging in to the deep archives of my brain to find some of my favorite holiday cookie recipes…
I could spend days making batches of Christmas cookies this time of year. I love the feeling after being in the kitchen all day long with flour in every crevice, smeared across my clothes. On days where the snow is falling uncontrollably and the only option is to stay in, baking is the best option.
What are some of your Christmas cookie recipes that you stand by year after year?
Mine include of course hershey kiss cookies, candy-cane cookies, lemon bars, magic cookie bars, peppermint crunch balls, and so many more…
This year I decided to turn a stand-by recipe in to my own, switching out a few ingredients here and there for a “healthified” version amidst all of the indulgence. These cookies are perfectly soft and buttery. When warmed, the chocolate kiss melts in your mouth. A glass of milk is definitely required when eating these.
Whenever I use butter while cooking or baking, I like to buy this pasture-raised brand for the full nutrients. This recipe also calls for almond flour and coconut flour which can sometimes be difficult to find. I personally buy mine from Trader Joe’s or Whole Foods, but here is a great option as well.
So, this winter, when the snow is falling and Christmas is here and gone, make a batch of my kiss cookies. Their truly is nothing better than freshly baked cookies, a movie, and a glass of milk to end a snowy day.
- 2 cups almond flour extra fine
- 1/4 cup coconut flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 cup butter room temperature
- 1/2 cup + 2 tbsp coconut sugar
- 1 egg room temperature
- 1 tsp vanilla
- 18 unwrapped hershey kisses
- Preheat oven to 350 degrees.
- In a medium size bowl combine the almond flour, coconut flour, salt and baking soda. Set aside.
- In a stand mixer, beat the butter and sugar until fluffy.
- Add the egg and vanilla and mix again.
- Use your hands to form in to golf size balls and place on a baking sheet lined with parchment paper.
- Use the back of your hand to barely flatten the top of each cookie.
- Bake for 8-10 minutes.
- Let cool for about 5-10 minutes, but not completely cooled off. Press the hershey kisses in to the center of each cookie. Transfer to a wire rack.