Gluten Free Cookies

I can't always be cutesy wootsey. I don't have kids, a dog, a husband, a huge kitchen, or a perfect life. And I'm sure not going to pretend I have a life all neatly packaged with a bow on top. Quite frankly, I'm tired of seeing that blogged about constantly. I'm not trying to be the next Betty Crocker or on the next cover of Good Housekeeping. Is there a Messy Housekeeping magazine I can be on instead?

Oh, and did I mention I'm in a bad mood today?

Well, I will try to look on the upside. At least I don't have to eat a gluten free diet. That means I couldn't enjoy this, this, or these. But, if you're a celiac like my friend from the opera I was in this past weekend, there's good news! Yummy gluten free cookies!

This is the first gluten free dessert I've made for a gluten-free eater and I was a little scared when the dough smelled like burnt peanuts after blending in a mixer. Do not fear, they turned out amazing!

Gluten Free Peanut Butter and Nutella Thumbprint Cookies (from bell'alimento)

Ingredients
1 cup creamy peanut butter
1 cup sugar
1 large egg – beaten
1 teaspoon salt
1 teaspoon baking soda
9 teaspoons Nutella

Instructions

1. Preheat oven to 350 degrees.

2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.

3. Measure approx 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 approx 1″ apart.

4. Bake for approx 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 cookies to a cooling rack and allow to cool before enjoying.

Bake well and prosper!