They work great with chickpea flour; dense and chewy in the centre and a little cracked and crunchy on the edges. The sugar gives the cookie interesting texture and the kiss on top adds extra indulgence to your basic peanut butter cookie. I think these would also be great if you switched out the kiss for a rosebud chocolate or a wafer melting chocolate. Basically anything that you can use to press down the cookie and that will stick to it once cool.
Makes around 3 dozen
1/2 cup Butter or Margarine, softened
1/2 cup White Sugar
1/2 cup Brown Sugar, lightly packed
1/2 cup Smooth Peanut Butter (not natural)
2 Tbsp Milk
1 tsp Vanilla
1 3/4 cups Chickpea Flour
1/2 tsp Salt
1 tsp Baking Soda
1/4 cup White Sugar for rolling
1 200g bag Kisses (rosebuds or other chocolate would work too)
In a bowl, cream sugars and butter (by hand or with electric mixer).
Thoroughly mix in peanut butter, egg and vanilla.
Add chickpea flour, then salt and baking soda on top.
Mix dry ingredients a bit then stir everything together until the dough is smooth.
Refrigerate at least 1 hour (I did 24) - this keeps the cookies from spreading out too much.
Roll dough into 1 inch balls and roll in granulated sugar.
Bake on a parchment lined pan for 8-9 minutes at 375
As soon as the cookies come out of the oven, press a kiss firmly into the middle of the cookie (they will likely crack a bit around the edges - totally fine)
Let cool on a wire rack or cold baking sheet.
Once the cookies are cool you can put them in the fridge to resolidify the chocolate.
Store in an airtight container at room temperature or freeze.