December 16, 2010
I’ve mentioned a few times that I’m curious about gluten-free cooking. I’ve heard from many friends—some of whom do *not* have known gluten intolerances—that they feel better after reducing or eliminating gluten from their diet. Not quite ready to take the plunge into amaranth flour and xanthan gum, I’ve been experimenting with naturally gluten free ingredients and Silvana Nardone’s cookbook, Cooking for Isaiah has been a big inspiration. So, you can imagine how honored I was when Silvana invited me to join her holiday cookie & giveaway extravaganza.
Silvana’s 31 days of holiday cookies includes some of the best and brightest bakers in the country. And not just gluten free bakers. Though I’m humbled to be in their presence, I’ve got to say, my super easy, naturally gluten free Peanut Butter-Nutella Thumbprint Cookies (can be shared with kids 12+ mos*) kick some serious ass. And the fact that they are gluten free is only relevant if you want it to be.
When I first got Silvana’s invite, I immediately began browsing the gluten free offerings from Bob’s Red Mill. I had to stock my pantry for experimentation! Then I got quickly overwhelmed. It occurred to me that others—people just starting to adapt to a GF lifestyle or folks who, like me, are just curious—must feel the same way. And they don’t have nearly the time that I have to research and cook.
That’s when I remembered that my fascination with gluten-free cooking started with a growing understanding of what is and is not naturally gluten free. My cookies would be a reflection of that by using all naturally GF ingredients and they would be easy for anyone to make, whether you have a gluten free pantry or not. Most importantly, of course, they’d be delicious enough for anyone to want to me.
Enter naturally gluten free peanut butter and Nutella.
Flourless peanut butter cookies are a classic for the holidays or anytime of year. And when a cookie comes together—from measuring through baking—in 15-20 minutes, it’s no wonder why. I spiked my dough with vanilla and cinnamon, which works perfectly with the chocolate-hazlenut flavors. I also made a thumbprint well for Nutella instead of the traditional criss-crosses.
I’m incredibly proud of this cookie. It’s insanely good and so easy that I’ve already baked many batches, all for people who gleefully enjoy gluten. Every single one (no joke) has swooned over this easy-to-make treat.
Get the recipe and, while you’re at it, if you’re also gluten-free curious, enter to win a Bob’s Red Mill Gluten-Free Baking Bundle:
*Note: There is nothing in this cookie that can’t be share with a peanut eating child under 12 mos, though I suggest it starting at 1 year because of the relatively high sugar content. If you share this with any young eater, please be mindful to serve age-appropraite portions. And, if you’re curious, read more about feeding high allergen foods to first eaters.
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