I always wondered if flourless cookies would work so I decided to test the recipe on the labels of all the Kraft Peanut Butter jars, and add my own twist to it! You definitely notice a little something different about these cookies because they are very flat, dense, and crispy rather than thick and chewy, but you can't go wrong with the peanut butter and Nutella combination! While I do prefer cookies that have flour, these are great if you happen to run out of flour, if you have a gluten intolerance, or if you just want to try something different. I really like the "swirl" effect (it made some of the cookies look like a yin yang symbol!) and I'll definitely be trying it again with some other cookie recipes.
Ingredients:
3/4 cup white sugar
1/4 cup brown sugar - You can use all white sugar if you don't have any brown
1/2 cup peanut butter (smooth or crunchy works fine)
1/4 cup Nutella - If you don't have any Nutella just use all PB!
1 egg
1/2 tsp. vanilla extract
Directions:
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. In a medium bowl stir together the white sugar, brown sugar, egg, and vanilla until combined. Divide this mixture evenly between two separate bowls. Add the peanut butter to one bowl and the Nutella to the other bowl and stir to mix.
The peanut butter cookie dough bowl and the Nutella cookie dough bowl
Moisten your hands and pinch off about 1 Tbsp. of peanut butter cookie dough, roll into a ball, then pinch off 1 Tbsp. of Nutella cookie dough and mold it onto the peanut butter cookie dough ball and roll until they are one cohesive dough ball. They don't have to be perfect or have equal amounts of both batters!
The batters will be a lot stickier than regular cookie dough because they have no flour, but just keep moistening your hands to make rolling easier, or you could also refrigerate them for 20-30 minutes so they are easier to work with. This recipe should yield about 12-15 cookies.
Place the cookie dough balls on the prepared baking sheets and bake for 9-11 minutes. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring the cookies to a wire rack to cool. They may look underdone when you first take them out of the oven but don't worry, they will continue to cook and firm up as they cool.
Because these cookies are so thin and crumbly, I think they would be perfect crumbled on top of ice cream or onto an iced cake as a garnish!
Super thin cookies!
*Recipe by Brooke McMillan
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