Posted by: GlutenFreeGypsy | December 7, 2009


There’s something exquisite about simplicity in baking.  We spend all this time gathering up spices, flours, eggs, baking powder and soda, muffin pans, cookie sheets, mixers, etc.  And for those who follow the gluten free way, we need multiple flours to complicate matters, and don’t forgetxanthum gum or you’ll have a crumbled mess of sweet morsels.

Some of the best things in life are simple.  Case in point: the flourless peanut butter cookie donning a Hershey’s kiss.  The perfect cookie.  I think they’re sometimes called Brown-Eyed Susans.  Regardless of what you want to call them (I call them one of my biggest weaknesses), they are how a cookie should be.  Fast, simple, irresistible.

Brown Eyed Susans

1 cup creamy peanut butter

1 cup sugar

1 egg

Hershey kisses

1.  Preheat oven to 350 degrees.  Mix the first three ingredients together.  I only use about 3/4 c of the sugar and place the rest in a small bowl.  If the dough seems way too soft, place in the fridge or freezer for twenty minutes.

2.  Make tablespoon-size balls of the dough, roll them in the extra sugar, place on ungreased baking sheet.

3.  Bake for 10 minutes.  While they’re in the oven, unwrap as many kisses as you’ve made cookies.  Last time I came out with 17 cookies.  At the ten minute mark, pull the cookies out and place one kiss in the middle of each cookie.  Let cool for as long as you can resist.  Good luck!


  1. I’ve never been a fan of these cookies but you make them sound darn near poetic 😛

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