Saturday, November 1, 2014

GF Not Nutella Chocolate, Peanut Butter Cookies - 3 different cookie options

GF Not Nutella Chocolate, Swirled Peanut Butter Cookies

Who knew this little cookie had so many options!  It started out as a delicious yet simple GF Peanut Butter Cookie that my  whole family loved…and still loves.

Then I jumped on the band wagon and swirled in some Nutella, Gluten Free Nutella and Peanut Butter Cookies.  Only problem... I couldn't eat them because I am allergic to hazelnuts. When I discovered dark chocolate peanut butter, I got to join in the fun.



GF Not Nutella Chocolate, Swirled  Peanut Butter Cookies

With all the flavors of nut butters available now, I feel like these cookies have unlimited options.
This recipe is gluten free and can be made egg free as well, by substituting with an egg replacer. I've had good luck with Ener-G Egg Replacer in this recipe.



Here is another option for this recipe:
Half chocolate, half peanut butter…nuts and chips.  Mix it up however you like.


GF Half Chocolate - Half Peanut Butter w/ Nuts & Chips


A swirled dark chocolate and peanut butter cookie…with peanut butter and chocolate chips on top,






..and this gluten free very chocolate peanut butter cookie.


All three so delicious and simple. 


Now the hard part...which one will you make first?




GF Not Nutella Chocolate, Swirled Peanut Butter Cookies              
Makes 2 dozen cookies (I made larger cookies, ending up with about 14)

Preheat oven to 325.
1 cup  peanut butter, creamy or chunky. I used chunky in mine.
1 cup sugar, or other dry sweetener
1 egg, or egg replacer. Ener-G Egg Replacer works well with this recipe.
1 tsp vanilla extract
3 Tbsp chocolate peanut butter, I used a dark chocolate flavor.
optional - 1/4 cup chocolate or peanut butter chips to add on top.

In a medium bowl, combine all ingredients except dark chocolate peanut butter. Mix well.
Stir in dark chocolate peanut butter with a spoon to give a marbling effect.
Shape dough into 1" or a little larger balls.
Place on an ungreased baking sheet or cover with parchment paper.
With a large tined fork, flatten each cookie to give a crisscross pattern on top.
Bake 8 minutes for smaller cookies and 13 minutes or larger cookies. After baking slightly press in a few peanut butter or chocolate chips on top.
Cool on a wire rack.         Cookies will become stable after cooling.
Store in an air tight container or freeze leftovers.























GF Very Chocolate - Peanut Butter Cookies
Makes 2 dozen cookies (I made larger cookies, ending up with about 14)

Preheat oven to 325.
3/4 cup  chocolate flavored peanut butter. I used dark chocolate in mine.
1/4 peanut butter
1 cup sugar, or other dry sweetener
1 egg, or egg replacer. Ener-G Egg Replacer works well with this recipe.
1 tsp vanilla extract
optional - 1/3 cup chocolate or peanut butter chips.

In a medium bowl, combine all ingredients except flavored chips.  Mix well.
Stir in flavored chips if desired.
Shape dough into 1" or a little larger balls.
Place on an ungreased baking sheet or cover with parchment paper.
With a large tined fork, flatten each cookie to give a crisscross pattern on top.
Bake 8 minutes for smaller cookies and 13 minutes for larger cookies.  Remove from oven and press  a few chips or candies on top.
Cool on a wire rack.         Cookies will become stable after cooling.
Store in an air tight container or freeze leftovers.





















GF Half Chocolate - Half Peanut Butter w/Nuts & Chips
Makes 2 dozen cookies (I made larger cookies, ending up with about 14)

Preheat oven to 325.
1/2 cup chocolate flavored peanut butter
1/2 cup plus 2 Tbsp peanut butter, crunchy or creamy
1 cup sugar, or other dry sweetener
1 egg or egg replacer, Ener-G Egg Replacer works well with this recipe.
1 tsp vanilla extract
1/4 cup peanut butter chips
1/4 chocolate chips
1/4 cup chopped peanuts, not necessary if using crunchy peanut butter.

In a medium bowl, combine all ingredients except flavored chips and nuts. Mix well.
Stir in chips and nuts. Shape into 1" or a little larger balls.
Place on an ungreased baking sheet or cover with parchment paper.
With a large tined fork, flatten each cookie to give a crisscross pattern on top.
Bake 8 minutes for smaller cookies, and 13 minutes for larger cookies.
Remove from oven and press a few more chips on top gently pressing down.
Cool on a wire rack. Cookies will become stable after cooling.

Store in an air tight container or freeze for longer storage.

Enjoy!

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