I’ve already mentioned here that I’m gluten-free curious, and Silvana Nardone, mother of two, cook book author and the founding Editor-in-Chief of Everyday with Rachael Ray, has been a big inspiration. Her recent gluten- and dairy-free cookbook, Cooking for Isaiah, was a revelation to me. The recipes are fun, delicious and satisfying for ANY family, not just ones on gluten- and dairy-free diets. So I was honored when Silvana asked me to participate in her Holiday Cookie Countdown among some truly awesome and seriously well-regarded bakers.
Though I’m truly humbled in their presence, I’ve gotta say, my flourless Peanut Butter-Nutella Thumbprint Cookies hold their own. And then some! They are outrageously delicious and as easy as baking gets.
My first instinct when I got Silvana’s invite was to get serious about experimenting with gluten-free ingredients. But then it occurred to me that part of my curiosity about gluten-free cooking was how much I could do with ingredients that are naturally gluten-free. It doesn’t take a pantry stocked full of flours I’ve never used before and unfamiliar ingredients like xanthan gum to make delicious GF food. I realized that my cookies should be naturally gluten-free and something that any parent could — and would want to! — whip up on a moment’s notice.
And so my flourless Peanut Butter-Nutella Thumbprint Cookies were born.
A riff on the classic flourless peanut butter cookie, these delectable bites have a hint of vanilla and cinnamon that go perfectly with the dollop of chocolate-hazelnut spread. And you can have them made — from measuring the ingredients to pulling them out of the oven — in 15-20 minutes flat.
I’ve made these for many people now, all of whom gleefully enjoy gluten, and the verdict is unanimous: these are mind-boggling good. Oh yeah… and gluten-free, too. They also make a wonderful holiday cookie!
Get the recipe and, while you’re at it, enter to win a Bob’s Red Mill prize package: