Gluten Free Crunchy Peanut Butter Nutella Cookies

These crunchy peanut butter Nutella cookies are a cookie lover's fantasy. Crispy on the outside with a slightly chewy center, they are proper, American-style cookies & they won't stick around for long!

Yield 12 to 18 cookies

Crunchy Peanut Butter Nutella Cookies

I inherited a trait from my mother: I prefer my baked goods slightly doughy and nearly under-done in the center. Brownies, bread rolls and especially chocolate chip and sugar cookies must be teetering on the edge of raw in order for me to enjoy them.

Except for peanut butter cookies. I want my peanut butter cookies crispy and crunchy around the edges and slightly chewy but not doughy in the middle. And I want them rolled in sugar. With a hint of vanilla. And with Nutella. That bit is a new discovery. Warning: these cookies will become your new favorite.

This is a recipe that resulted from having a sweet tooth and no eggs in the house and not very much patience. These are seriously the easiest, lazy person cookies on the planet. Even the ingredients are lazy: it's either 1 measure or half measure of everything. It's not just the ingredients that get the lazy treatment; at best, the making of these cookies is entirely passive. I just chuck everything into the food processor and keep my hands clean.

Until it comes to rolling the dough into balls. But, that's what children are for. They love that sort of thing, don't they?  The only issue is when they help you make food, they always feel entitled to helping you eat some. And these are the kind of cookies that you won't want to share. Good thing the recipe makes over a dozen. You can squirrel six away and pretend like you only made 12. Not that I'd ever do that. :)

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Ingredients:

For the crunchy peanut butter Nutella cookies
1/2 cup peanut butter
1/2 cup Nutella
1 tsp baking soda
1 tsp vanilla
1 egg
1 cup sugar, 1/2 brown and 1/2 granulated

**Notes**

• I use a food processor make the dough, but you could just use a bowl and spoon.
• You will want to strain the chalaza (stringy white bit)  from the egg like so:

Instructions:

Crunchy Peanut Butter Nutella Cookies

1. Preheat your oven to 175C/340F. 
2. Put peanut butter, Nutella and sugars in a food processor with a knife blade attachment. Pulse until combined.
3. Strain the chalaza from the egg and discard. Add the egg to the Nutella mix along with the baking soda and vanilla. Process until all ingredients come together and a soft dough forms.
4. Weigh out scoops of the dough weighing between 27 and 30 grams each to ensure that the cookies are the same size and cook evenly.
5. Roll the weighed portions into balls and then roll the balls into the sugar.
6. Place on a silicone or paper-lined baking tray and use a fork to press down on each cookie in a criss-cross patten. Leave enough space between the cookies because they will spread. You may need to bake them in batches of 6 to 8. 
7. Bake 8 to 10 minutes, turning half way through.
8. Cool on tray 4 minutes before moving to a wire rack to cool completely.

Are you nuts for Nutella? Yeah, me too: 

Nutella Hot Fudge Sauce

Nutella Popsicles

Nutella Cream Cheese Sauce