This recipe is a mashing of three recipes I have for gluten free cookies. Since eliminating flour from my diet in November 2009, I’ve baked very little on account of how hard it is to get the flour substitutions right with binder/rising agents. I usually resort to store-bought mixes, but I really prefer to make everything on my own if possible.
These cookies were a win with almost everyone. Jackson doesn’t like whole or chopped nuts, so that was his only complaint. The rest of us ate a whole batch in two days.
Gluten Free Chocolate Peanut Butter Cookies
1 cup peanut butter
1/2 cup Nutella (I used Kroger’s version of Nutella, which has crunchy bits of hazelnut)
1 egg
1 cup brown sugar
1 tsp vanilla
1 handful chopped nuts (I’ve used walnuts and sliced almonds, both of which are fabulous)
1 handful dark chocolate chips (I used 60% cacao)
1. Combine peanut butter, Nutella, egg, brown sugar, and vanilla in a bowl. Use a mixer on medium speed to combine entirely.
2. Add the nuts and chocolate chips. Mix with a spoon until combined.
3. Form into balls (ping pong ball size) and mash down with a fork onto parchment paper. (Do not forget the parchment paper! Most necessary!)
4. Chill in the fridge for two hours.
5. Preheat oven to 350 degrees and bake for 10 minutes. Do not let them overcook! These are fragile little baby cookies. ♥
*makes approximately 20 small cookies; they need to set, so let them cool completely before eating