1 and ¾cupsgluten free flourKing Arthur Measure for Measure is my favorite
30-36Hershey's Kisses, depending on how big your cookies areFor dairy free, use a chunk of Hu Kitchen or other paleo chocolate!
Preheat oven to 375. Unwrap all of your Hershey's Kisses (or chop your paleo chocolate into pieces).
Mix the vegan butter, peanut butter, coconut sugar, maple syrup, egg, and vanilla together well until creamy. You can microwave the vegan butter for 10 seconds prior to mixing if it needs to be softened. Just don't let it melt!
In a separate smaller bowl, mix the dry ingredients (GF flour, baking soda, and salt). Slowly add the dry ingredients to the wet ingredients. Mix until well combined.
Roll the dough into 1.5 inch balls. (This yields 24 cookies. To make more, you can make smaller sized balls). Place extra sugar on a plate and roll each ball in it until fully coated. Place the balls on an ungreased cookie sheet bake for 8 minutes.
Gently push a Hershey kiss (or paleo chocolate chunk) into the center of each cookie until it crinkles a bit. Return the baking sheet to the oven and cook for 1 additional minute.
Let the cookies cool for at least 15 minutes. Enjoy!
These can be stored in a container on the counter for up to 1 week.You can also freeze them for up to 3 months. Just store with parchment paper in between or in separate plastic bags so they don't stick together!