One day my ten-year-old came to me requesting cookies. I didn't have the time to make any, so I told him to find a recipe and feel free to make them himself. He looked through my Pinterest page and got excited about these cookies. Made with Nutella and peanut butter, they are every bit as delicious as you'd expect them to be...even though they are 100% gluten free. Sadly, they only made a dozen so they didn't last long at our house. A few days later I made a quadruple batch for a dinner where there would be someone with a severe gluten intolerance in attendance. Although there were other desserts available, these chewy, yet crispy cookies were the first to go and my gluten intolerant cousin was thrilled to have an easy new recipe to throw into her gluten free repertoire. These are as easy as can be to make, but you do want to take extra care not to overbake these. Enjoy!
Posted by Lara.
The ingredients:
1/2 cup Nutella (or other chocolate hazelnut spread)
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla
1 cup powdered sugar
Directions: Cream Nutella and peanut butter together. Add egg and vanilla; mix well. Add powdered sugar and beat until smooth.
Shape into balls and place on parchment paper lined cookie sheet.
Bake at 375 degrees for 7-8 minutes. Do NOT overbake. You want to take these out right before they look set up. Cool on wire rack.
Enjoy!
Recipe Source: Seeded at the Table
Click here for printable recipe.
Posted by Lara.
The ingredients:
1/2 cup Nutella (or other chocolate hazelnut spread)
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla
1 cup powdered sugar
Directions: Cream Nutella and peanut butter together. Add egg and vanilla; mix well. Add powdered sugar and beat until smooth.
Shape into balls and place on parchment paper lined cookie sheet.
Bake at 375 degrees for 7-8 minutes. Do NOT overbake. You want to take these out right before they look set up. Cool on wire rack.
Enjoy!
Recipe Source: Seeded at the Table
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