Cookies
- In a medium bowl sift together gluten free flour, almond flour, baking soda, salt and nutmeg. Set aside.
- In a stand mixer fitted with the paddle attachment, add the butter, almond butter, granulated sugar and light brown sugar. Turn the mixer to medium-high speed and mix until light and creamy, about 2-3 minutes. Turn the mixer to low and add the egg and vanilla. Mix until incorporated. Scrape down the sides of the bowl with a spatula.
- Turn the mixer to low and gradually add flour mixture, mixing thoroughly. Cover the bowl with plastic wrap and place in the fridge for 30 minutes to 1 hour.
Topping
- Preheat oven to 375°F. Line 2 cookie sheets with parchment paper (or silpat mats) and set aside. Roll the dough into 1-inch balls.
- Roll the cookies in the granulated sugar and place 2 inches apart on the cookie sheets. (You can give them a little press, but not too much. When you press the chocolates in after baking it will compress them.)
- Place the cookies in the oven and bake for 6-8 minutes, or until very light brown and puffed. Remove the cookies from the oven and immediately press a candy kiss into center of each cookie. (NOTE: It’s important to work fast and keep cookies flat on the cookie sheet when adding the chocolates. The warmth will melt the chocolate and et them in the cookie; you can remove to a cooling rack once all chocolates are placed.
This recipe is courtesy of Bob’s Red Mill