Gluten Free Peanut Butter & Nutella Thumbprint Cookies – a delicious recipe with Sugar, Peanut Butter, Egg, Salt, Baking Soda, Nutella. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["1. Preheat oven to 350 degrees F", "2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.", "3. Measure approximately 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approximately 1"" apart.", "4. Bake for approximately 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.", "5. Transfer cookie to a cooling rack and allow to cool before enjoying."]
582
kcal
Calories
33
g
Fat
62
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Sugar, 1 cup Creamy Peanut Butter, 1 whole Egg, Beaten, 1 teaspoon Salt, and more.
Yes, Gluten Free Peanut Butter & Nutella Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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