Gluten free treats! I bet you can’t just eat one.
makes about 6 dozen
adapted from tampa bay times
1/2 cup Nutella (or other chocolate hazelnut spread)
1/2 cup peanut butter
1 heaping tablespoon natural cocoa powder
1 cup sugar
1 large egg
1 tsp vanilla extract
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Combine all ingredients in a mixing bowl and mix thoroughly (about 2 minutes with a hand mixer). Scoop out dough with a melon baller or drop by teaspoonfuls onto baking sheet. Mash with fork to make criss-cross patterns. Bake 10-12 minutes (do not overbake). Cool slightly, then transfer to a wire rack.
When completely cool, store in a sealed container. The dough can be prepared a few days ahead and stored in a sealed container in the refrigerator. Add 1/2 cup flour if you want a more cakelike, puffy cookie.