gluten free peanut butter Nutella swirl cookie recipe

I recently got my food co-op order in, and for the first time had ordered peanut butter, the restaurant sized bucket, of peanut butter:)  With all this PB what was I to do but to create a yummy gluten free peanut butter and Nutella swirl cookie recipe, just to make sure that we liked all of this yummy gooeyness, all rich and creamy, and peanut buttery, lol, we liked it;-)!!

I had seen similar recipes around on Pinterest, but many used a lot of sugar, or had almost no other items but PB, and while we like PB, we also like variety, and air of chewiness.  These peanut butter and nutella swirl cookies are the best of both worlds, quick and easy, but with little sugar added, and lots of fiber and protein for staying power.  Plus, they are sort of like a chewy peanut butter cup, and since those have been haunting me at the store lately(seriously, the Halloween candy is out already!!) this is a lovely alternative that satisfies those midnight cravings.  Now if only they would last for more than a day or two:-)

Gluten Free Peanut Butter and Nutella Swirl cookies

Serves 15
Prep time 5 minutes
Cook time 12 minutes
Total time 17 minutes
Allergy Milk, Wheat
Dietary Gluten Free
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable
A fast and easy Fall recipe, perfect for Fall gatherings, these Gluten Free Peanut Butter and Nutella Swirl cookies and just the right amount of sweet, and easy to whip up when a candy craving hits. Full of protein and fiber, these will satisfy without adding a ton of calories, so go ahead and enjoy them with a glass of milk, instead of that Halloween candy that is already littering the store shelves!:-)

Ingredients

  • 1 cup natural PB
  • 1/4 cup coconut sugar/sucanat
  • 1 egg
  • 1/4 cup shredded coconut
  • 1/4 teaspoon baking soda
  • 3 tablespoons Nutella (add to divided dough)

Directions

Step 1
Pre-heat oven 340*
In medium mixing bowl combine coconut sugar and egg, whisk well. Add in your natural PB, and fully incorporate.
Step 2
Stir in the shredded coconut and the baking soda, mix until combined.
Step 3
Divide the dough in half. Add the 3 Tbsp Nutella to 1/2 of the dough, and stir in well.
Step 4
Take 1 Tbsp of the PB dough, and 1 Tbsp of the Nutella dough, and gently roll together, into a swirled ball of dough.
Step 5
Continue to combine doughs and roll, placing onto a prepared cookie sheet(I used Silpat for these, as they want to stick a bit, but parchment would work as well.)
Step 6
Bake at 340* for 12 minutes, they do overcook easily, the addition of Nutella, I think.
Step 7
Allow to cool before removing from baking sheet, or they will crumble on you, once cool they are pretty durable though.
Step 8
Enjoy these not too sweet, but full of protein and fiber cookies with a glass of milk when you feel in need of noshing on some pre-Halloween candy:-)

gluten free peanut butter and nutella swirl cookies

 

This goodness was shared over at Mix it Up Monday,   Natural Living Monday,  Tickle My Tastebuds, Fat Tuesday, Tuesday with a twist, Full Plate Thursday

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