… it’s not gluten!
It’s really not, though. I promise.
Curious, aren’t you?
These babies are chewy. They’re chocolatey. They’re peanut buttery. They’re good is what they are.
Lots of people had this idea where you make gluten free peanut butter cookies. I’ve done it before. And plenty of others have adapted that recipe to use nutella. I was sad to not be more original, but it’s the sad state of things. Unfortunately, people seem to be putting too much sugar into them. And that makes me sad. How would you taste the peanut butter? Better yet, the nutella?
- 1/2 c. peanut butter
- 1/2 c. nutella
- 1/2 c. sugar
- 1 egg
- 1 teaspoon baking soda
Mix the ingredients together. Chill in fridge for an hour or so. Place by rounded tablespoonfuls onto an ungreased cookie sheet, and bake at 350 for approximately 10 minutes.