Yes to Yummy

Peanut Butter Kisses (gluten-free + vegan)

February 7, 2015 Leave your thoughts Print this page


Since peanut butter and I have been in a relationship for quite some time now, I thought it was about time I gave him a kiss–a chocolate one, in fact, because chocolate is equivalent to love in my book.

The outcome was magical.


It’s Saturday night, the night of the girls-ask-guys dance. No, I am not at the venue in a long red dress; I am at home eating roasted broccoli and cuddling up with my striped blanket while listening to Mumford & Sons and The Plain White T’s. There are also some oblique triangles that are definitely calling my name right now: they whisper, “Solve me, solve me, my angles can’t all be right.” I’m such a party animal. 😉

No, people reading this post, I am not a chicken, I did ask someone…who happened to have been taken already…and there was no one else I wanted to go with…so…yeah. *Awkward shrug*

While I love food (NO REALLY) and would definitely consider slapping a bow tie on a jar of peanut butter or a head of kale and claiming either as my date, there are certain times in life when an actual breathing person is required for social functions. And though I put a smile on my face and shrug it off with a laugh at school (then proceed to start singing this in a horribly screechy, off-key voice), I honestly did really want to go, and I’m sad that I will be dancing by myself in my bedroom tonight and not showing off my I-promise-not-so-bad moves on the dance floor.

Oh well, pity parties unfortunately come with no favors. Besides, Haven’t Told Her and Lovers’ Eyes are way better than any slow-dance song the DJ could play anyway. 🙂

Sorry, I just needed to vent to y’all because it’s my blog and I am a real person that thinks about things other than potatoes and cauliflower and yup. I will just keep distracting myself with cookies…


My best recipes usually just hit me when I least expect it…I’ll just be sitting around and BAM! This was the case with these cookies, and happily, I nailed them on my first try. I love when that happens.

Soft, chewy, and oh-so-peanut-buttery, these little guys are proof that you don’t need flour, butter, or tons of sugar to make a delicious dessert.


By the way, did you think I would actually use store-bought Hershey’s Kisses?! HA. HA. HAHAHAHA. I laugh. Of course I made them myself, because I’m just cool like that.


I think these cookies would be perfect for Valentine’s Day because they have kisses and kisses are adorable! Tehee. I love Valentine’s Day, and if someone gave me one of these on February 14th, well, I’d be pretty darn smitten, wouldn’t you?

If you aren’t savvy in the kitchen, don’t worry–these are actually very easy to make: all you really need to know how to do is stir stuff. And even if your stirring skills aren’t up to par I’m sure your sweetheart will still love you all the same. 🙂

Basically, you melt the chocolate…


…pour it into a mold and let harden…


…make the dough and roll it into balls…


…bake, then top each one with a chocolate smooch! Mwah!


Print this page

Peanut Butter Kisses


Prep Time
Cooking Time
Total Time
Yield 18 kissed cookies


1 cup of your favorite dark chocolate

A kiss candy mold, which can be purchased here


1 cup of unsalted, unsweetened organic peanut butter

1/3 cup + 1/4 cup of unrefined organic cane sugar

1/3 cup of coconut sugar or brown sugar

1 tablespoon of ground flaxseed meal

3 tablespoons of water

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of baking soda

1/2 teaspoon of salt



In a small saucepan, double boiler, or a bowl in the microwave, melt the chocolate until no clumps remain. If using the microwave, go in 30 second intervals and make sure to stir!

Using a little ice cream scoop or a spoon, carefully pour the melted chocolate into the mold, making sure not to over-fill. Once all the slots are filled, gently drop the mold on the counter a few times to make the tops even and get out any air bubbles.

Place in the freezer until hard, about 20 to 30 minutes, then flip onto a cutting board to get the kisses out. They should pop out easily, but if they need a little help, give them a tap with your finger.

Repeat with the remaining chocolate until 18 chocolate kisses are achieved. Melt more chocolate if necessary. Store the chocolate in an airtight container in the fridge until ready to use.


Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

In a small bowl, whisk together the flaxseed meal and the water. Let sit until thickened, about 10 minutes.

Meanwhile, in a coffee grinder or a high-speed blender, pulse together 1/3 cup of the unrefined cane sugar and the coconut sugar until fine in texture, about 30 seconds to 1 minute. Pour into a bowl and mix with the peanut butter, baking soda, and salt.

Once the flaxseed mixture has gelled, add it along with the vanilla and apple cider vinegar to the bowl with the peanut butter. Stir together with a spatula until homogeneous.

Grind the remaining 1/4 cup of unrefined sugar until fine in texture. Pour into a small bowl and set aside next to the prepared baking sheet.

Using an ice cream scoop or a tablespoon measure, shape the cookie dough into balls and roll until spherical all over. Next, give each ball a quick roll in the previously-ground sugar and place on the prepared baking sheet. DO NOT flatten.

Bake until firm to the touch and beginning to brown, about 10 to 12 minutes. Immediately upon departure from the oven, top each cookie with a chocolate, using gentle pressure to squish the cookie and seal the kiss.

Let cool in the fridge until hardened slightly, about 1 hour. Store in an airtight container in the fridge for up to 3 days, but these are best within 24 hours. 🙂


If you could go on a date with any food, what would it be and why? Leave me a comment here or on Facebook and let me know!

And if you need to find me tonight, consult either my Precalculus with Limits textbook or Beyoncé’s house. 😛

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