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Gluten Free Hershey Kiss Cookies

Hershey Kiss Cookies are chewy chocolate cookies that are rolled in granulated sugar and topped with a Chocolate Kiss. They’re simple and delicious!

Gluten Free Hershey Kiss Cookies on an upside down quarter sheet pan lined with white parchment paper

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These simple chocolate cookies go by several names – Hershey Kiss Cookies, Chocolate Blossom Cookies, Chocolate Kiss Cookies, and more.

But whatever you choose to call them, we can agree on one thing – they’re delicious!

This gluten free chocolate cookie dough comes together quickly, is rolled into balls, and chills until you’re ready to bake. The dough can also be frozen if you want to make them ahead of time.

The cookies are slightly crisp along the edges from the granulated sugar and chewy in the center. The Hershey’s Kiss on top is the perfect addition! You can use regular Kisses, Hugs, or even the Candy Cane Kisses.

Gluten Free Hershey Kiss Cookies on an upside down quarter sheet pan lined with white parchment paper

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If you’re looking for Hershey Kiss Peanut Butter Cookies, aka Peanut Butter Blossoms, try my recipe for Gluten Free Peanut Butter Blossoms. They’re fantastic and get rave reviews every time I make them. 

They’re so soft and delicious and perfect with that hint of chocolate from the Hershey’s Kiss on top.

Gluten Free Hershey Kiss Cookies on an upside down quarter sheet pan lined with white parchment paper

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Key Ingredients for Hersheys Kiss Cookies

  • Gluten Free Flour with Xanthan Gum – I used Bob’s Red Mill 1:1 Gluten Free Baking Flour
  • Unsweetened Cocoa Powder – I use Equal Exchange Baking Cocoa for a deeper, more prominent chocolate flavor
  • Baking Soda
  • Fine Sea Salt
  • Unsalted Butter
  • Light Brown Sugar
  • 1 Egg
  • Pure Vanilla Extract
  • Granulated sugar, for rolling
  • Hershey’s Kisses
  • Flaky Sea Salt, optional for serving

overhead shot of ingredients to make Gluten Free Hershey Kiss Cookies


Equipment Needed to Make Gluten Free Cookies

  • Stand Mixer or Hand Mixer
  • Standard Baking Tools – measuring cups, measuring spoons, whisk, spatula, mixing bowl
  • Half Sheet Pans
  • Parchment Paper or Silicone Baking Mats
  • Cooling Rack

process shots of making the cookie dough for Gluten Free Hershey Kiss Cookies


How to Make Hershey Kiss Cookies

Step 1. Whisk together the gluten free flour blend, cocoa powder, baking soda, and fine sea salt together in a small bowl. Set aside.

Step 2. Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes. Next, add the egg and vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.

Step 3. Add the dry ingredients and mix on low just until the dry ingredients are fully combined.

Step 4. Scoop 1 tablespoon-sized balls onto the parchment-lined baking sheet, I used an OXO Small Scoop. Refrigerate for at least 30 minutes or overnight (cover with plastic wrap if refrigerating overnight).

Step 5. Before baking, roll each ball of cookie dough in granulated sugar and place the cookie dough balls on the baking sheet, making sure to place them at least 2” apart.

Step 6. Preheat your oven to 350F and line two large baking sheets with parchment paper or silicone baking mats. Bake the cookies in batches (about 8-12 cookies per sheet) for 8-10 minutes, or until the edges are set but the center is still soft.

Step 7. When the cookies come out of the oven, Immediately place a Hershey’s Kiss into the center — press down only slightly. The chocolate will melt and glue the kiss to the cookie. Cool the cookies on the tray for 5 minutes then transfer the cookies to a wire rack to cool.

*Get the full recipe directions in the recipe card below.

overhead shot of Gluten Free Hershey Kiss Cookie dough balls on a parchment paper lined half sheet pan


Tips for Making Chocolate Kiss Cookies

  • Be sure to chill the dough for at least 30 minutes so the cookies don’t spread too much.
  • Use Dutch Processed Cocoa Powder for a deeper chocolate flavor. I find regular unsweetened cocoa powder is a little bland in these cookies.

overhead shot of Gluten Free Hershey Kiss Cookies on a parchment paper lined half sheet pan


Other Gluten Free Chocolate Recipes To Try

a hand holding up a Gluten Free Hershey Kiss Cookies topped with flaky sea salt


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Gluten Free Hershey Kiss Cookies on an upside down quarter sheet pan lined with white parchment paper

Gluten Free Hershey Kiss Cookies

5 from 6 ratings
Hershey Kiss Cookies are chewy chocolate cookies that are rolled in granulated sugar and topped with a Chocolate Kiss. They’re simple and delicious!
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 28
Print Rate Pin

Ingredients

Instructions

  • Whisk together the gluten free flour blend, cocoa powder, baking soda, and fine sea salt together in a small bowl. Set aside.
  • Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy-- about 2 minutes.
  • Next add the egg and vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and mix on low just until the dry ingredients are fully combined.
  • Scoop 1 tablespoon-sized balls onto the parchment-lined baking sheet, I used an OXO Small Scoop. Refrigerate for at least 30 minutes or overnight (cover with plastic wrap if refrigerating overnight).
  • Preheat your oven to 350F and line two large baking sheets with parchment paper or silicone baking mats.
  • Roll each ball of cookie dough in granulated sugar and place the cookie dough balls on the baking sheet, making sure to place them at least 2” apart.
  • Bake the cookies in batches (about 8-12 cookies per sheet) for 8-10 minutes, or until the edges are set but the center is still soft.
  • When the cookies come out of the oven, Immediately place a Hershey's Kiss into the center -- press down only slightly. The chocolate will melt and glue the kiss to the cookie.
  • Let the cookies cool on the tray for 5 minutes then transfer the cookies to a wire rack to cool.
  • Sprinkle with sea salt before serving, if desired.
  • Store any leftover cookies in an airtight container at room temperature for up to three days.

Notes

  1. I used brown sugar for a chewier cookie. If you don’t have any, feel free to swap granulated sugar.
  2. If you love this recipe for Chocolate Kiss Cookies, be sure to try my recipe for Gluten Free Peanut Butter Blossoms.

Nutrition Information

Serving: 1g | Calories: 74kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 72mg | Sugar: 9g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

overhead shot of Gluten Free Hershey Kiss Cookies on a parchment paper lined quarter sheet pan

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