Gluten tag! Good day! Today I am sharing my so-yummy-I-can’t-believe-these-are-gluten-free-cookies recipe! Add in the words Nutella and peanut butter and it almost sounds too good to be true.
(By the way, this is the same recipe I shared on Periscope a few weeks back if you’ve been looking for it! Hooray!)
But, guess what? They truly are springy, scrumptious cookies. If you don’t believe me, just ask my husband. He is a bit of a cookie snob, so when I sneakily served him one of these cookies with a large glass of milk, he promptly started dunking and commenting about how chewy and delicious they were.
“Want to know a little secret?” I replied.
“What?” he said with a mouthful of cookie.
“These cookies are gluten-free. They have no flour! Can you even believe it?!”
He stared me down with a look of skepticism, considering my subterfuge to make him eat relatively healthy desserts a joke.
“I’m not kidding. And you like them, don’t you?” I said.
“They’re actually really good.”
The rest is history, my friends.
Gluten-free baked goods don’t have to be bland, dry and nasty. Go forth and bake these cookies, wowing and inspiring the gluten-free naysayers in your life! Grab the recipe below and enjoy!
Gluten-Free Nutella And Peanut Butter Cookies
Prep time: 15 minutes
Bake time: 8-10 minutes
Yields: 18 cookies
1/2 cup Nutella
1/2 cup creamy peanut butter
1/2 cup brown sugar
2 teaspoons vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking soda
1. In a stand mixer, blend together the Nutella, peanut butter, brown sugar, egg and vanilla about 1-2 minutes on medium speed. Slowly add in the cocoa powder and baking soda, mixing for another minute until well-blended.
2. Line a cookie sheet with parchment paper. Scoop 1/2 tablespoon dough balls onto the sheet, about 3 per row. Once all the dough is scooped, use a fork to push down the dough so it is about 1/2 inch thick and make criss cross marks in the cookies. Refrigerate for 1 hour to set.
3. After refrigerating, bake at 350°F for 8-10 minutes or until edges start to firm. Serve warm with a glass of milk and enjoy!
To make these cookies dairy-free, substitute the Nutella with 1/2 cup peanut butter, for a total of 1 cup of peanut butter.