Gluten Free Chocolate Candy Cane Kiss Cookies

Make the holidays even sweeter with these gluten free Chocolate Candy Cane Kiss Cookies. A chocolate cookie, rolled in sprinkles, topped with a peppermint cane cane kiss.

I’m always looking for new gluten free cookies to add to my holiday baking list, and this year it’s these gluten free Chocolate Candy Cane Kiss cookies.

A soft, chocolate cookie that is topped with a Hershey’s candy cane kiss.

While most of Hershey’s seasonal kisses adorn a “may contain wheat” statement, the candy cane kisses don’t. In Canada we don’t get the same seasonal offerings the U.S. has available, so it’s pretty easy to steer clear of those.

I decided to roll these chocolate cookies in chocolate sprinkles, but they would be great rolled in coarse sugar, confectioners’ (icing) sugar, or even left plain. Don’t let that stop you from baking them.

The candy cane kisses do have a lower melt point, meaning they can turn into a puddle if you are not careful. To avoid that, before I started making my cookie dough, I unwrapped the kisses, placed them in an air-tight container, and froze them.

I then waited about 2 minutes before placing the kisses on top of the baked cookies. The kisses being cold, and the cookies having a chance to cool a little bit, helped the kisses to keep their shape.

Once you have added the candy cane kiss to create the gluten free Chocolate Candy Cane Kiss cookie, don’t handle it again. It will get soft with the heat of the cookie, but it will hold it’s shape, and solidify as the cookie cools.

More Gluten Free Christmas Cookies for you to enjoy:

• Gluten Free Whipped Shortbread
• Gluten Free Rolled Sugar Cookies
• Chewy Gluten Free Snickerdoodles
• Gluten Free Gingerbread Cookies
• Gluten Free Chocolate Crinkle Cookies
• Easy Gluten Free Mint Chocolate Chip Cookies
• Gluten Free White Chocolate Gingerbread Cookies

Easy Gluten Free Chocolate Candy Cane Kiss Cookies recipe:

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Gluten Free Chocolate Candy Cane Kiss Cookies

Yield: 35

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Make the holidays even sweeter with these gluten free Chocolate Candy Cane Kiss Cookies. A chocolate cookie, rolled in sprinkles, topped with a peppermint cane cane kiss.

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Ingredients

• 35 unwrapped Hershey's Candy Cane Kisses
• 2 large eggs
• 3/4 cups granulated sugar
• 1/4 cup brown sugar
• 1/4 cup oil
• 2 (1-ounce) squares unsweetened chocolate, melted
• 1 teaspoons vanilla extract
• 3/4 cups brown rice flour
• 1/4 cup PLUS 2 Tablespoons sorghum flour
• 1/3 cup potato starch
• 3 Tablespoons tapioca starch
• 1 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• (optional) 1/2 cup gluten free chocolate sprinkles, colored sprinkles, or colored sugar

Instructions

1. Place your unwrapped Hershey's Candy Cane Kisses in an air-tight container and place in the freezer.
2. Preheat oven to 350 degrees F and line baking sheets with parchment paper. Set aside.
3. In a mixing bowl, or bowl of a stand mixer, beat the eggs and sugars until light yellow in colour and fluffy. Slowly add the melted chocolate, oil, and vanilla.
4. In another large bowl, whisk together the flours, starches, baking powder, xanthan gum, and salt until combined.
5. With the mixer running on low, slowly add the dry ingredients to the wet ingredients, mixing until totally combined.
6. Scoop 2 teaspoons of dough on your baking sheet, leaving 2-inches between cookies to allow for them to expand while baking. Using your hands, roll the scooped dough into a smooth ball. This will give your finished cookies a nice round shape. Roll in the sprinkles or sugar, if you are using. These cookies are pretty cute if you don't roll them in sprinkles too.
7. Bake in preheated oven for 10-12 minutes.
8. Remove the cookies from oven and wait 2 minutes before topping each cookie with a frozen Hershey's Kiss. Let cookies stay on the pan for another 5 minutes before carefully moving to a wire cooling rack. Be sure to not touch the Hershey's Kiss, because the heat from the cookie will melt it, but it should hold it's shape and re-solidify once it cools completely.
9. Allow cookies to cool completely before storing in an air-tight container.

Notes

I decided to roll these chocolate cookies in chocolate sprinkles, but they would be great rolled in coarse sugar, confectioners' (icing) sugar, or even left plain. Don't let that stop you from baking them.

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