Fork and Beans

Making food fun for the family

Double Chocolate Chip Kisses Cookies

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Remember those Peanut Butter Chocolate Kisses Cookies you once loved making as a kid? You know, the ones that you ate more of the Kisses than actually put on the cookies itself?  And remember these homemade White Chocolate Peppermint Kisses (click on the underlined words for the link) that I made a couple of weeks ago? Well, can you imagine what would happen if you combined both concepts into a cookie? Why, you’d get your very own holiday-ified (Yup, we are making up our own words now. It has come to that…) Double Chocolate Chip Kisses Cookies. Imagine no more, your wishes have come true (you did wish for these right?)

Gluten-free & Vegan Double Chocolate Chip Cookies

I  actually bought a Hershey Kisses chocolate mold on Amazon–it made the process of making these candy morsels so much easier as opposed to making them one by one.

These cookies are even just as good all by their lonesome. Now you don’t have to feel bad about the fact that you ate all of the Kisses. Double win! Look at that balancing act below in that picture, by the way. It’s magic here in this household. Or more like a wine stopper. If you look closely you can see the blue popping out. Ha! I’m exposing all of my tricks…

Gluten-Free & Vegan Double Chocolate Chip Cookies

Did you see it?

If you are anything like me, you will find yourself eating the dough more than the actual cooked cookie. I have a real problem. But I just love the fact that you can eat the cookie dough to all your heart’s desire when you bake vegan. No worries of weird bacteria infections. Wash your hands first though! This has been your friendly public service announcement.   

Fun-filled fact: Roll these into a ball and in powdered sugar before you set them on the baking sheet and they closely bake up like Chocolate Snowball/Crinkle Cookies. Gluten-Free & Vegan Double Chocolate Chip Cookies

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Double Chocolate Chip Kisses Cookies

  • Yield: 15 1x
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Description

Gluten, egg, and dairy-free

Scale

Ingredients

Dry

  • 3/4 c. Gluten-free flour mix
  • 1/4 c. cocoa powder
  • 1/4 c. brown sugar
  • 1/4 c. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. xanthan gum
  • 1/4 tsp. salt

Wet

  • 4 Tbsp. vegan butter, melted
  • 1 Tbsp. flaxseed meal + 3 warm water, sit for 5 minutes to thicken
  • 1/2 c. non-dairy chocolate chips
  • 15 homemade White Chocolate Kisses (see beginning of the post for the link)

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients until they are fully combined.
  3. In a small bowl, mix together the wet ingredients.
  4. Pour the wet into the dry ingredients and mix until just combined.
  5. Fold in non-dairy chocolate chips.
  6. Spoon cookie dough onto the baking sheet by the tablespoon. Bake for 8-10 minutes (the longer they bake, the crunchier they become so adjust to preference).
  7. Place a Kiss on each cookie directly in the center. Allow to cool on the sheet for 2 minutes before transferring to a wire rack to cool. If the Kisses are getting too melted, place the cookies in the freezer for just 5 minutes. They will have no problems setting at this point.

 

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Reader Interactions

Comments

  1. May I simply just say what a relief to discover somebody that genuinely understands what they’re talking about on thee web.
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  2. These are SOOO good straight out of the freezer on a hot summer day( i made them without the kiss on top)! The chocolate chips crackle as you bite into them, and at least in my freezer they dont freeze hard enough to be hard to bite… just very firm and cold…. so much for my thought of sticking them in the freezer to make them last longer!!

    Thank you

  3. What type of gluten free flour did you use? I have Bob’s Red Mill, would that work?

  4. I was looking for a quick, easy, g/f vegan chocolate fix and you delivered hands down! I doubled this recipe and skipped the white chocolate toppers (NEXT time!)but added chopped walnuts. Mercy be what a treat! Thank you for all of your work and recipes…we just would NOT eat well without you!(BTW even the wheat eaters in our house gobbled these up. No. Questions. Asked.)

    • Get out Lisa, that is so awesome! I always love hearing when even the gluten-lovers really enjoy a gf baked good. Thank you so much for letting me know these worked out perfectly. xo, Cara

  9. Hmm… right now imagining how good a soy-free white chocolate chip would be on a sugar frosted chewy ginger molasses cookie. But since you went ahead and made me these luscious little beauties I will be more than happy to remove them from your purview. I’ll even suffer the tummy ache in your stead so you can bake more. xoxoxo

  10. These are beautiful, Cara. I keep thinking about buying one of these molds but backing out because I already have too many chocolate molds I don’t use enough. But being able to make chocolate kisses is really important right?!

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