December 24, 2012
I developed the recipe for this insanely quick and easy cookie a while back, when I first started experimenting with gluten-free baking.
Pause. Yes, you read correctly: these babies are naturally gluten-free. This only matters if you’re on a gluten free diet. If not, read on anyway. These are among the most delicious cookies I’ve ever made.
Anyway, with no expectation of diving into sorghum and arrowroot, xanthan gum and tapioca starch, I began playing with naturally gluten free foods. So when I decided to whip up a gluten free cookie, the obvious first approach was to go flourless.
The easy way out? Perhaps, but that was kind of the point. In fact, I made things even easier by deciding to tinker with a classic flourless peanut butter dough. And when I say tinker, I mean add cinnamon.
See, this really wasn’t about challenging myself. And, lucky for you, these won’t challenge you either. I’m willing to bet that everything you need to make these is in your pantry as I type.
Just when you thought I couldn’t have done less, I grabbed the most obvious, go-to, I’m gonna getcha ingredient of all time: Nutella. I’m practically cheating here, people. But lemme guess: you don’t care because the sound of a cinnamony peanut butter cookie with Nutella sounds pretty damn good, right? How’d I guess?
Do you care that these are gluten free?
Are you even reading anymore?
No and no. Perfect. Go. Bake. Santa wants these tonight.
I’ll shut up now.
(Psst! To all who celebrate: Merry Christmas. xoxo)
Peanut Butter Nutella Thumbprint Cookies
(can be shared with kids 12+ mos)*
Makes about 1 dozen
1 cup smooth peanut butter
1 cup sugar, plus more for coating the cookies
1 large egg, lightly beaten
1 teaspoon baking powder
1 teaspoon all-natural vanilla extract
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees. In the meantime, combine peanut butter, sugar, egg, baking powder, vanilla and cinnamon. Stir to combine well.
2. Line a baking sheet with parchment paper. Scoop batter 1 tablespoon at a time, rolling into a ball. Roll the ball of dough in sugar. Place on prepped baking sheet and press down in the middle with your thumb to make a thumbprint.
3. Bake for 7 minutes. Remove cookies from oven, but keep the oven set at 350. Your thumbprint will have puffed up, but will still be there. Using the back of the small spoon press the thumbprint back down and fill the depression with Nutella. I find that filling the well to the top is a little too much; fill it just short of the top.
4. Return cookies to the oven and continue baking for another 3 minutes.
5. Remove cookies from oven and allow to cool on the sheet for 1-2 minutes until you are able to transfer them to a cooling rack. Finish cooling completely on the rack and serve. To store, layer cookies in between sheets of wax paper; they will keep in an airtight container for up to a week.
*Note: I recommend holding off on sharing these until 12+ months due to the high sugar content, not because of the peanut butter. Read all about introducing high allergen foods for more on sharing peanut butter with your little one. And no matter how old your little eater, be sure that they are already safely eating peanuts before sharing these cookies and remember that a small portion of this sweet treat goes a long way with little ones.
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