Gluten Free Peanut Butter Kisses

Gluten Free Peanut Butter Kisses


1 cup Light Karo Syrup
1 cup granulated sugar
2 cups smooth Peanut Butter
4 cups Gluten Free Rice Krispies
48 Hershey Kisses


Bring Syrup and sugar to a boil in a large pan.  Boil long enough to dissolve sugar.  Remove from heat.  Add Peanut Butter and stir till smooth and creamy.  Add Gluten Free Rice Krispies and stir to incorporate.  Drop by rounds onto wax paper or parchment paper.  Immediately give each one a kiss.  Let cool completely and store in air tight container.


Sweet-Ritas-Gluten-Free-Treats




 adapted from cookingwithk

Crackle Cookies

Perusing Pinterest, as I often do, I found yet another recipe to try.

Crackle Cookies (named by my Ginger because they reminded her of Crackle nail polish)

1 C. Ghirardelli Bittersweet Chocolate Chips
3 egg whites room temp.
2 1/2 C. Powdered Sugar Divided (1, 1, 1/2)
1/2 C. Ghirardelli Unsweetened Cocoa Powder
1 Tbl Cornstarch
1/4 tsp. salt

Preheat oven to 350.  Spray cookie sheets with Oil.  Melt Chocolate Chips in double broiler.  Cool Slightly.

Beat egg whites into soft peaks.  Gradually beat in 1 cup powdered sugar.  Continue beating until mixture is smooth and creamy. 

In medium bowl whisk together 1 cup powdered sugar, corn starch, salt and cocoa.  Gradually beat dry mixture into egg/sugar mixture.  Stir in cooled, melted chocolate chips.  Dough will thicken as you stir in the melted choc.  Place 1/2 C. Powdered sugar in small bowl.  Roll dough into Tbl size balls.  Roll in powdered sugar making sure to coat each ball rather thick.  Place on prepared cookie sheet. 

Bake about 10 minutes.  Cookie will be puffy and crackled.  Transfer to cooling rack.

*note-less cooking time will result in a fudge type center.  More cooking time will result in the soft cookie pictured above*


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adapted from epicurious

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Chocolate Chip Cookies

This is a base recipe for several different versions of a Peanut Butter Cookie

1 cup granulated sugar
1/2 tsp baking soda
1 cup peanut butter
1 egg
1 tsp. vanilla


This time I added 1/2 cup chocolate chips to the recipe.  And no, there is NO flour used in this recipe.


Preheat oven to 350


Mix all the ingredients in a small to medium bowl. (I mix this recipe by hand).  You can spoon the dough onto a cookie sheet at this point but I form the dough into a log and roll it evenly in parchment paper.  Refrigerate it long enough for it to firm up a touch, then slice into cookies.  Place on cookie sheet and bake for 9-11 minutes.  Watch the last few minutes carefully.  They burn easily.  Place on cooling rack if little fingers don't get them first.


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