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Sun-butter Kisses💋

What if I told you these lovely little treats are gluten free, dairy free, nut free and soy free? I know what your thinking 🤔 = taste free 😂. Nope! These "Sun-butter Kisses” are as good as the original IMO.

These were inspired by a recipe from eatingglutenanddairyfree.com which I adapted to make it nut and soy free. If you are GF/DF, I highly recommend following their page on FB & Insta @eatingglutenanddairyfree


The "Kisses" that top these cookies are made with #enjoylife chocolate chips (I used the dark chocolate variety, because dark chocolate is my jam). SO easy to make - but you will need to order these two items from #amazon: silicone kiss molds and these mini squeeze bottles. For about $20 you will have the tools to make dairy/nut/soy free kisses for years to come! If you don't need them to be dairy free, just use store bought Hershey's Kisses.


One word of advice - follow the directions exactly for the DIY Chocolate Kisses!

Tapping the filled molds and using a tooth pick to remove air bubbles are essential steps for perfectly formed kisses. Also, make sure the top to the squeeze bottle is on tight and don't squeeze too hard or you will have a chocolate mess on your hands (yup - this happened).

Ingredients:

½ cup +1tbs vegetable shortening (I use Spectrum Organic Vegetable shortening)

½ cup granulated sugar, more for rolling*

½ cup coconut palm sugar

¾ cup creamy sun-butter (not the natural kind)

1 egg, room temperature

2 tbsp dairy free milk (I used ripple milk but any unsweetened non dairy milk will work)

1½ tsp vanilla

1¾ cup gluten Bob's Red Mill GF 1 to 1 Baking Flour

1 tsp baking soda

40 dairy free chocolate kisses, see the recipe link above

*use colored sugar for more festive holiday cookies

Preparation:

Preheat oven to 350°F.

Line two baking sheets with parchment paper

Cream butter and sugars in a medium bowl using a handheld mixer

Add sun-butter and blend until smooth


Next add in egg, milk, vanilla, and beat until creamed

Add in GF flour, baking soda, and salt. Mix until just combined

Refrigerate dough 15-20 minutes



Roll dough into 1" balls, roll in sugar and place onto parchment paper

Bake 8-9 minutes or until lightly browned on the edges.


Remove from the oven and allow to cool for 1-2 minutes. Then while the cookies are still warm press a dairy free chocolate kiss into each one.


Store in an airtight container up to a few days.


My kids noticed that the sun-butter gave the cookies a slightly green tint on the inside - but they were so delish that no one seemed to mind!


I hope your family enjoys these as much as mine did!


Eat Well,


~GFSavvyMama