I was drooling over the Hazelnut Butter Cookies I made but I had no hazelnut butter left. Instead my husband brought back a huge jar of Nutella. Oh dear. My sugarcoated brain started working and I came up with the following recipe.
Beware, it is just as addictive, sigh. I had to put them away otherwise I would have stuffed my face with them. Compared to my original recipe I find this dough much easier to cut because there are no chocolate chips to cut through. Though I do love the Callebaut chocolate chips.
Peanut Butter and Nutella Cookies
1/2 cup soft margarine
1/3 cup peanut butter
1/3 cup Nutella (try not to lick the spoon every time you measure it, ok?)
1/2 tsp vanilla extract
1 cup all purpose flour
1/4 cup chickpea flour
Scant 1/4 cup sugar
scant 1/2 tsp salt
Cream the margarine, Nutella and the peanut butter until smooth and then add the vanilla. Whisk the dry ingredients together and add to the butter mixture.
Form a log and wrap in baking paper or foil and let it cool in the fridge for a couple of hours. This way it is much easier to cut slices of the log. I kept the cookies on the thicker side and then baked them at 180C for 10-12min.
You need to give them time to cool down before you inhale them like I did. I am weak.
Ernussbutter und Nutella Kekse
1/2 cup weiche Margarine
1/3 cup Erdnussbutter
1/3 cup Nutella
1/2 TL Vanille
1 cup Mehl
1/4 cup Kichererbsenmehl
Nicht ganz 1/4 cup Zucker
Nicht ganz 1/2 TL Salz
Margarine, Nutella und Erdnussbutter cremig ruehren und Vanille dazugeben. Alle trockenen Zutaten mischen und langsam zu der Buttermischung hinzufuegen.
Aus der Masse eine Rolle formen und im Kuehlschrank mehrere Stunden abkuehlen lassen. Es ist dann einfacher Scheiben abzuschneiden.
Kekse bei 180C ca. 10-12min backen.
Schoen die Finger von den Keksen lassen bis sie Zeit hatten abzukuehlen.