Gluten-Free Nutter Butter Cookie #diet #healthy #food #keto #bars

You all are going to cherish this nostalgic treat. These sans gluten nutter spread treats make certain to satisfy any sense of taste grown-ups and youngsters. These are brimming with that rich nut rich flavor. The crunchy outside with smooth inside are the ideal blend.

We have looked into Nicole's books previously, including Gluten-Free on a Shoestring Bakes Bread (Spoiler alert: It was loaded up with yummy breads!). So when requested to survey, Gluten-Free Classic Snacks, we energetically said yes! I was particularly energized when I saw this sans gluten nutter spread treat.

Nicole has a fabulous blog, you may have found out about it, Gluten-Free on a Shoestring, that is overflowing with great plans. She is a staggeringly capable cook/dough puncher that has really aced the craft of without gluten cooking and preparing. She transforms your preferred plans into a sans gluten perfect work of art that can be delighted in by all.

This book is the same. It has astonishing plans from our youth that make you need to slobber on the pages. I particularly like that this most recent book had a greater number of pictures than her past books.

Also try our recipe : SMASHED BLACKBERRY & GOAT CHEESE TOASTS #desserts #diet #blackberry #food #yummysssss

INGREDIENTS

Cookies

• 1 cup 256 g no-stir natural peanut butter
• 8 tablespoons 112 g unsalted butter
• 2 cups 280 g high-quality all-purpose gluten-free flour
• 1 teaspoon xanthan gum omit if your blend already contains it
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup 100 g granulated sugar
• 1/2 cup 109 g packed light brown sugar
• 1 extra-large egg 60 g at room temperature, beaten
• 1 teaspoon pure vanilla extract
• Filling
• 4 tablespoons 56 g unsalted butter
• 3/4 cup 192 g no-stir natural peanut butter
• 1/8 teaspoon kosher salt
• 1 cup 115 g confectioners’ sugar
• 1 to 2 tablespoons heavy whipping cream

INSTRUCTIONS

1. Make the cookie dough
2. Preheat your oven to 325°F
3. Line rimmed baking sheets with unbleached parchment paper and set them aside
4. In a small, heavy-bottom saucepan, place 1 cup peanut butter and 8 tablespoons butter
5. Melt, stirring frequently, over medium heat
6. Once the mixture is melted and smooth, remove from the heat and set aside to cool briefly
7. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar and brown sugar, whisking to combine well and working out any lumps in the brown sugar
8. Add the melted peanut butter and butter mixture, and stir to combine
9. Add the egg and vanilla, and mix until the dough comes together
10. Knead until smooth and flatten into a disk

Source : bit.ly/3aNaSL4

Read more our recipe : INSTANT POT CHICKEN POT PIE SOUP #diet #spinach #soup #paleo #keto