Gluten-Free Peanut Butter Cookies
with Nutella Ganache
Let me just start off by saying that these cookies are my masterpiece. While getting into the Christmas season cookies were naturally my first thought. My best friend Jadry is among the 1% of people in the United States that have celiac disease and being that her and I have shared countless meals together, I understand how hard it is to find delicious, gluten-free desserts. I promised Jadry that I would blog a recipe especially for her and I couldn't be prouder of these gluten-free cookies. I promise you will not miss the gluten one bit whether you're a celiac or not!
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 cup nutella
1/2 cup heavy cream
Preheat oven to 350 degrees fahrenheit. Place the peanut butter, granulated sugar, brown sugar, egg, cinnamon and baking powder in a bowl and mix thoroughly. Line a baking sheet with foil or parchment paper. Using your hands, roll the dough into balls about an inch in diameter. You should be able to make about twenty balls and place them on the lined baking sheet. Then, press down each ball of dough twice with the back of a fork to form the classic x-shaped peanut butter cookie imprints. Allow to bake in the oven for ten minutes.
Place the nutella and heavy cream in a small saucepan over medium heat. Cook for about ten minutes until the nutella has melted and the mixture is smooth then remove from the heat and stir occasionally. Remove the cookies from the oven, allow to cool, and drizzle with the nutella ganache. Enjoy!