Tuesday, May 6, 2014

GF Nutella & Peanut Butter Cookies

This simple recipe came from mom I nanny for. I actually have a couple of recipes that I have adapted from her and her husband I plan to share. When I got there one morning, I spied a carton of cookies. They smelled delicious and I kept looking at them with my mouth watering, but didn't sneak a bite for fear they were for a gathering. Later, she offered me one...and so good!

These are not the most eye appealing cookies, but the best way to describe these would almost be a chewy brownie bark. At least the version I made with nutella. There is no flour so they seem a tad oily by appearance, but they are so light. Perfectly crispy edges and a chewy center. Perfect afternoon snack.

The original recipe used just peanut butter called for a cup of sugar and I knew my husband wouldn't go for that. He is one of "those" people. So I adapted to please him. Because I am sweet like that. And they still were tasty.  Win-win.

1/2 cup nutella
1/2 cup peanut butter
1 egg
1/3 cup sugar (or sugar/splenda mix)
1/4 cup brown sugar
1 tsp vanilla 

Combine all ingredients in a bowl and mix thoroughly. Drop by tsp or tbsp on a lined cookie sheet. bake at 350 for 7-9 minutes. They will appear undercooked, they're not. And instead of vanilla, I used coffee extract, I thought it would pair well with the richness of the nutella. 

The second time I made these, I added a very ripe and mushed banana to the mix. about a half a cup. I think the next time I will probably add peanut chips. 

What is your favorite gluten free cookie recipe?


  1. Looks amazing. I really do not cook.bake gluten free.

  2. Gluten Free is now in full effect! I bet the nutella adds a really great flavor.