Gluten-Free Nutella And Peanut Butter Cookies
Don't be a gluten for punishment when it comes to gluten-free desserts. These gluten-free Nutella and peanut butter cookies are amazingly chewy and yummy!
Servings 18 cookies
- 1/2 cup Nutella
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
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.
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.
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!
Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 128mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Calcium: 22mg | Iron: 0.9mg