This post was originally posted on From Cass with Love on 20 November 2012
I used to be skeptical about flourless peanut butter cookies. How can it be so easy? Peanut butter, sugar, egg and vanilla – What?
I’ve baked a flourless PB cookie in Canada and got hooked. It’s like eating peanut butter from a jar, just that it’s in cookie form. When I came back to Singapore, nutella was again on sale in the local supermarket, and I found this recipe… I couldn’t resist.
The peanut butter and nutella came through really nicely in this crunchy cookie. I didn’t quite like the oats with it, just personally preference 😉 Perhaps it’s because I used instant oats instead of old fashioned oats that’s stated in the original recipe. The cocoa nibs added an interesting crunch. I’m thinking of trying it with mini chocolate chips the next round! 🙂
- 1/2 cup nutella
- 1/2 cup peanut butter (creamy or crunchy, your choice!)
- 1/4 cup brown sugar
- 1/4 tsp vanilla extract
- 1 egg
- 1/2 tsp baking soda
- pinch of salt
- 3/4 cup oats (optional)
- 1/4 cup cocoa nibs (optional)
1. Preheat oven to 175°C. Line your baking tray with parchment paper.
2. Beat together nutella, peanut butter, brown sugar, egg, vanilla extract, baking soda and salt until well combined. Add in the oats and cocoa nibs if using.
3. At this stage, you can drop them by teaspoons onto your lined baking tray, or put it into the fridge. Because of the humidity and heat in Singapore, I left mine to rest in the fridge overnight (you could probably just chill it for an hour if you don't want it to spread too much).
4.Once chilled, roll the dough into 1 inch balls and place on baking tray.
5. Bake for about 8-10 minutes.
6. Remove from oven and leave to cool on baking tray.