"The belly rules the mind."--Spanish Proverb

PEANUT BUTTER-HAZELNUT COOKIE SANDWICHES Recipe

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This recipe for PEANUT BUTTER-HAZELNUT COOKIE SANDWICHES, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Emily Jacobs

Category:
Category:

Ingredients:  
Ingredients:  
¾ cup light brown sugar
½ cup all-natural peanut butter
1 large egg
1 tsp. pure vanilla extract
11⁄3 cups gluten-free all-purpose flour
(preferably Bob’s Red Mill®
All-Purpose Baking Flour, red label)
1½ tsp. baking powder, gluten-free
¼ tsp. sea salt (or Himalayan salt)

¼ cup + 2 Tbsp. Nutella®
SPECIAL EQUIPMENT: Parchment paper

Directions:
Directions:
1. Preheat oven to 400° F.
2. Line two baking sheets with parchment paper; set aside.
3. Add brown sugar, peanut butter, egg, and extract to a large mixing bowl; using a handheld beater,
whip mixture into a cream.
4. Add flour, baking powder, and salt; beat to combine.
5. Using clean hands, shape dough into 36 equal balls (about 1½ tsp. each). Place balls, a few inches apart,
on prepared baking sheets; lightly smash each ball flat with the back of a fork.
6. Bake for 8 to 10 minutes, or until cookies are set, but not hard. Let cool on sheets.
7. To make cookie sandwiches, spread 1 tsp. Nutella on each cookie; place another cookie on top.
Repeat with remaining cookies.

RECIPE NOTES:
• Dough will look dry, but will hold together once you squeeze it.
• If your dough is too dry and doesn’t hold together, you can beat in water, 1 tsp. at a time, until you reach the
desired consistency.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
prep 5 min/ cook 10 min
Personal Notes:
Personal Notes:
Calories: 155 Cholesterol: 12 mg Fiber: 1 g
Total Fat: 6 g Sodium: 50.5 mg Sugars: 12 g
Saturated Fat: 1 g Carbohydrates: 22 g Protein: 3 g

CONTAINERS:
1Y, 1.5 tsp

1 COOKIE PER SERVING

 

 

 

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