Comments on: {Gluten Free} Peanut Butter and Nutella Thumbprint Cookies

By: Barbara Albert

Barbara Albert — Thu, 22 Dec 2011 18:43:00 +0000

I wanted a more blood sugar level friendly cookie so I made the following changes:

I replaced the 1 cup of white sugar with 1/2 cup agave nectar and 1/4 cup brown sugar.

The result was a very liquid dough, so I scraped it back into my Wonder Cup Measuring Cup and stuck it in the freezer for 15 minutes.

I reduced the oven temperature to 300 degrees and cooked for 12-13 minutes (not stopping to make the indentations.)

I them added the nutella after they baking while the cookies were still hot and let them sit on the cookie sheet (out of the oven) to set up.

By: Beth

Beth — Sat, 03 Dec 2011 03:40:49 +0000

I make these~(close:1 c chunky PB, 1/2tsp b soda, 1 c BROWN sugar & 1 large egg, no extra salt ). So much better with the brown sugar. I also put the dough into a mini cupcake pan with a liner and push a small peanut butter cup in (GF from Trader Joe’s) when I take them out of the oven. makes 24 cookies Must try the Nutella.

By: mina

mina — Sun, 30 Oct 2011 00:51:45 +0000

is it baking soda or baking powder?

By: Peanut Butter and Nutella Cookies | It's a Sweet Life – Gluten Free

Peanut Butter and Nutella Cookies | It's a Sweet Life – Gluten Free — Mon, 19 Sep 2011 00:59:41 +0000

[...] again. I was reading one of my favourite blogs today and came across this wonderful GF recipe for Peanut Butter and Nutella Cookies .. OMG, they look wonderful. I am definitely going to give them a go [...]

By: Ashley's Cooking Adventures

Ashley's Cooking Adventures — Mon, 29 Aug 2011 02:48:36 +0000

Approximately how many cookies would you say this recipe makes? I want to make as a thank you gift!

By: Loramir

Loramir — Wed, 27 Apr 2011 20:51:29 +0000

Mine came out pretty thin – thinner than the picture, anyway. Also, I couldn’t do anything CLOSE to freezing and slicing – my dough was WAY too sticky, even after 5 or 6 minutes in the freezer. The first batch seemed a bit drier, and I was at least able to roll them into balls and flatten.

The second batch was VERY runny/sticky and I ended up just spooning them on like drop cookies. Both batches spread out quite a bit more than yours, so I gave up on the thumbprint idea and just drizzled them with Nutella using a plastic bag with a hole in the corner (better Nutella coverage anyway!).

Still, they’ve gotten raves from my family and are as good as any peanut butter cookie I’ve ever had, and certainly quick and easy! This just might become my go-to PB cookie recipe!

By: Prerna@IndianSimmer

Prerna@IndianSimmer — Sat, 05 Mar 2011 02:58:05 +0000

Oh my gosh! Peanut butter and nutella? Sounds like a mtach made in heaven! BOOKMARKED
You are seeing this on my blog very soon! Hope u don’t mind

By: Quick and Easy Peanut Butter and Nutella Cookies | The Family Kitchen

Quick and Easy Peanut Butter and Nutella Cookies | The Family Kitchen — Fri, 04 Mar 2011 22:06:50 +0000

[...] can bake them up in less than 10 minutes. Now all you need is the RECIPE ; ) Related Posts :Foodaism's Double Down Latke Sandwich Grasshopper Cookie Cupcakes The Stars & The [...]

By: donna

donna — Fri, 29 Oct 2010 02:55:43 +0000

I made your recipe and they came out so unbelievable!
Thank you thank you thank you!!

By: Erika Beth

Erika Beth — Wed, 06 Oct 2010 21:27:45 +0000

Yum! Another recipe I can make for my friend with celiac’s. Awesome!