Gluten-Free Chocolate Kiss Cookies are a twist to the traditional blossom cookie. Where decadent chocolate cookies, rolled in sprinkles, collide with Hershey Kisses. A perfect treat for Valentine’s Day.
Gluten-Free Chocolate Cookies
My kids love it when I bake, especially something chocolate. This year for our annual Christmas cookie decorating party we made gluten-free Christmas Sugar Blossom Cookies. They had so much fun making them with their friends, especially rolling them in all of the different sprinkles.
I thought what a better way to celebrate my love for my kids and Valentine’s Day but to make a chocolate version of one of their favorite cookies, sprinkles and all.
How To Make Gluten-Free Chocolate Blossoms
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, and salt.
- In a large bowl cream the butter on medium-high speed until smooth, about 1 minute. Add the sugar and brown sugar and beat until creamed, about 2 minutes.
- Add the egg yolk, milk, and pure vanilla extract, and beat on high speed until fully combined, scraping down the sides of the bowl if needed.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the gluten-free sprinkles into a small bowl.
- Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
- Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
- Bake for 10-12 minutes. (Please watch your cookies because every oven is different.)
- As soon as you bring the cookies out of the oven place the unwrapped Hersey Kisses in the center of each cookie.
- Allow to cool completely or the Hersey Kisses will flatten. Enjoy!
- Store in an airtight container.
Gluten-Free Flour
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
These gluten-free chocolate blossom cookies were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends already have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cookies!
Pro Tip For Measuring Gluten-Free Flour
I have found the best way to measure gluten-free flour is the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Friends, please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
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Gluten-Free Chocolate Kiss Cookies
Ingredients
- 1 cup all-purpose gluten-free flour I like Pillsbury gluten-free
- ¼ teaspoon xanthan gum leave out if your flour already has it
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 egg yolk at room temperature
- 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- gluten-free sprinkles optional
- 26 Hershey’s Kisses unwrapped
Instructions
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, and salt.
- In a large bowl cream the butter on medium-high speed until smooth, about 1 minute. Add the sugar and brown sugar and beat until creamed, about 2 minutes.
- Add the egg yolk, milk, and pure vanilla extract, and beat on high speed until fully combined, scraping down the sides of the bowl if needed.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the gluten-free sprinkles into a small bowl.
- Scoop 1 tablespoon of dough and roll into a ball. (I used a cookie scoop.)
- Roll cookie dough ball in the sprinkles and place onto a parchment-lined baking sheet.
- Bake for 10-12 minutes. (Please watch your cookies because every oven is different.)
- As soon as you bring the cookies out of the oven place the unwrapped Hersey Kisses in the center of each cookie.
- Allow to cool completely or the Hersey Kisses will flatten.
- Store in an airtight container.
- Enjoy!
Notes
Nutrition
Cynthia Flores says
My daughter and I made these today, they’re delicious! She’s not gluten-free and said they’re delicious. I just had one question how long do they store for?
Gwynn says
These cookies look so delicious and pretty too! And they’re gluten free….bonus! Happy to be part of this great fundraiser with you Audrey!
Audrey says
Thank you Gwynn! I am very blessed to be part of this with you fundraiser too.