Gluten Free Peanut Butter & Nutella Cookies
One of the things I’m most grateful for since moving to Austin is the overwhelming support and options for living gluten free. This city is seriously the epicenter of the progressive food universe, most likely thanks to Whole Foods being founded here way back in 1980 and all the current urban farming going on in East Austin, but regardless of the root cause: I’m in heaven.
No matter where I go, I’m able to find something not just safe to eat but delicious, and am eternally thankful for the chefs and restaurant owners here who seem to do everything in their power to provide options for those with allergies and dietary restrictions (versus some of my chef friends back in Boston, who balked at the idea of even labeling their menu items with GF designations). Austin, from the bottom of my heart, thank you. You rock.
Despite my newfound paradox of choice, gluten free options still tend to be much costlier than their “regular” counterparts (hello, $5 for a gluten free almond danish — Blackbird Bakery, you are my weakness) so I’m also super grateful for my freakishly awesome network of food editors and blogger friends who are constantly digging up, kitchen testing, and sending me gluten-free recipes to make my life a little easier and a whole lot happier — despite the fact that none of them are afflicted with this same allergic to wheat. That’s love right there. (Follow my Pinterest board, Gluten Free Gourmande, where I save them all for future meal planning!)
One such recipe, from Anna at And Then We Saved, is so stupid simple that even a non-baker like me can’t mess it up. It’s delicious, and SO much cheaper than even the Immaculate Baking Company
drop & bake gluten free cookies I’ve been picking up at the HEB ($5.99/dozen). I love that Anna created this recipe not because she or someone in her family was gluten intolerant, but just because she wanted everyone at the parties she baked these for to be able to enjoy them. Badass.
I’ve now made the peanut butter and the peanut butter & Nutella versions several time now, and they’re always a crowd pleaser. My husband has been grazing on last night’s batch for breakfast, lunch, and snacks today…so, yeah. These are pretty good. (Sorry for the sub-par photos, I had better ones from previous bakes but somehow lost them in the recent move!)
GLUTEN FREE PEANUT BUTTER & NUTELLA COOKIES
Recipe: And Then We Saved
Yield: About 18 cookies (1 1/2 dozen)
- 1 cup organic sugar ($0.69)
- 1 cup organic peanut butter ($0.69)
- 4-5 tablespoons Nutella or DIY hazelnut spread ($0.27)
- 1 organic large brown egg ($0.33)
- 1 teaspoon Mexican vanilla or DIY vanilla extract ($0.45)
TOTAL COST: $2.43 (or $0.13/cookie)
Just 3 minutes to make the cookie dough and 10 minutes in the oven, and voila! Some of the best gluten-free sugar cookies you’ve ever had PLUS they’re stupid cheap.
For cooking instructions, and more yummy variations on this basic sugar cookie recipe, head on over to AndThenWeSaved.com. Bring some to Thanksgiving dinner and you’ll make someone else super grateful, too!
Photos: Copyright 2013, Shoestring LLC & Melissa Massello.
Recipe: Anna Newell Jones & And Then We Saved