When I first heard about gluten free baking my friend, Hannah, introduced me to a simple recipe for peanut butter cookies. I forgot until recently about making such delights! I adjusted the recipe and discovered these make great tea cookies: small, crisp and sweet.
Quick&Easy Peanut Nutella Butter Crisps
1 cup smooth peanut butter
1 cup granulated sugar
1 tbsp nutella
1 tbsp greek yogurt
1 egg
1 tsp baking powder
1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. Mix peanut butter and sugar until well combined.
3. Add nutella, yogurt and egg and beat well.
4. Sprinkle baking powder over mixture and fold in until well dispersed throughout.
5. Make 1 tbsp sized balls out of the dough and roll them in a bowl of sugar (smaller sizes hold their shape better, as these are delicate cookies). Place the balls on the cookie sheet and press with a fork for a textured top.
6. Bake for 10 minutes or until the edges brown.
7. Cool, tray, devour.
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