2tablespoondairy free milk, unsweetened almond milk works great
1½teaspoonvanilla
1¾cgluten free all purpose flour, Bob's Red Mill GF 1 to 1 Baking Flour is fab in this recipeif your all purpose gluten free flour does not have xanthan gum in its mix add ½ tsp
1teaspoonbaking soda
¼tsp salt
40dairy free chocolate kisses, see the recipe link in the post
Instructions
Line two baking sheets with parchment paper and set aside.
With a handheld mixer cream butter and sugars in a medium bowl.
Add peanut butter and blend until smooth.
Next add in egg, milk, vanilla and cream.
Now add in flour, baking soda, and salt. Add in xanthan gum if needed too. Mix until just combined.
Refrigerate dough 15-20 minutes so it's easier to handle.
Preheat oven to 350°F.
Place ¼ c sugar in a shallow bowl.
Roll dough into 1" balls, then roll in sugar and place onto parchment paper.
Bake 8-9 minutes or until lightly browned on the edges.
Remove from the oven and allow to cool for 1-2 minutes. Then while the cookies are still warm press a dairy free chocolate kiss into each one.
Store in an airtight container up to a few days. The chocolate will start to discolor otherwise.
Notes
The cookie dough can also be kept refrigerated up to 3 days.And for Christmas or Valentine's Day used colored sugar to roll your cookies in.