{Gluten Free} Peanut Butter and Nutella Thumbprint Cookies

It seems I have been falling down on posting Nutella recipes. I know, I know, *GASP* what is wrong with me? It’s not {I promise} for lack of consumption. You all know by now that I am a Nutella-holic and it goes without saying that there is ALWAYS Nutella in our house ; ) It just seems it’s being consumed far too quickly and when I have an idea for a recipe there simply isn’t enough to work with *sigh* but I did manage to reserve a little and wanted to share one of our favorite cookie recipes.

I had been searching for a cookie recipe that was GLUTEN FREE for my middle man who is gluten intolerant and decided to play around with peanut butter {one of his favorites} He would eat it out of the jar if I’d let him {like mamma eats Nutella out of the jar LOL}  This recipe is perfect because it’s FLOURLESS, that’s right, I didn’t have to use any high dollar gluten free flour, which is a big plus ; ) Among other things, that means more gfree flour for our Pancake Saturdays!

I can remember that my Mom used to make a version of these cookies when we were growing up and would put the hashtag design on the top using a fork {I thought that was SO fancy ; )} They’re delicious sandwiched between a BIG dollop of Nutella as well ; ) Can’t help myself I know LOL

Thanks to my trust mixer, Marta, these are a snap to pull together and take about 10 minutes to bake. Easy Peasy. The dough is going to be sticky, that’s just the way it is. I have a little trick that works every time. I put the dough into a sheet of parchment paper and shape it into a log. I roll it up like a piece of candy and pop it into the freezer for 3-4 minutes, take it out and slice it. Works likes a charm. Just DON’T leave it in there too long or the dough will fall apart {trust me, I know LOL}

Gluten Free Peanut Butter & Nutella Thumbprint Cookies

If you don’t want to do that, no worries, you simply shape the dough into one large ball and using a tablespoon scoop out one tablespoon of dough, roll it into a ball in your hands and put  it onto your cookie sheet. You’ll need to press it down GENTLY with your palm. Either method, they’ll still be delicious. One just more rustic than the other ; ) But hey that’s what makes things unique right!

And for the piece de resistance NUTELLA. To get the THUMBPRINT, at about 8 minutes I take the cookies out of the oven, using a 1/2 teaspoon measuring spoon {you DON’T want to use your finger, hello burn} GENTLY press down and then place your dollop of Nutty Nutella into the well. Voila! Thumbprint cookies that have been kissed with Nutella *swoon* ; )

On a side note, you’ll probably want to have some milk close by…


{Gluten Free} Peanut Butter and Nutella Thumbprint Cookies

Total Time 0:00


  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 large egg – beaten
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 9 teaspoons Nutella


  1. Preheat oven to 350 degrees.
  2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.
  3. Measure approx 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approx 1" apart.
  4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.
  5. Transfer cookies to a cooling rack and allow to cool before enjoying.


0.0 rating


  1. 1

    GORGEOUS! i love these simple, beautiful cookies…and i love that they have Nutella in them more than anything! that stuff is what makes the world go ’round 🙂

  2. 2

    What a perfect little cookie!! Peanut butter and nutella is one of my favorite combinations, bellissimo!!

  3. 3

    What pretty cookies! The Nutella center really got me. SO much better than the standard Hershey’s kiss.

  4. 4

    This looks just perfect! A much better idea then using hershey’s kisses!

  5. 5

    I’m going to get some Nutella right now!!!

  6. 6

    I love flour-less peanut butter cookies! I bet they’re even better with Nutella in the middle! 🙂

  7. 7

    Oh dear oh dear oh dear oh dear.

  8. 8

    Peanut butter cookies are my favorite! And topped with vanilla? I’m doomed.

  9. 9

    If all goes well I will be eating these tomorrow!

  10. 10

    PAULA!! Why are you & Fuji Mama trying to do everything you can to kill my diet??? 🙁

    i MUST make this!!! or avoid food blogs for ever and ever and ever…

  11. 11

    Ooh, those look delicious! Aren’t the naturally gluten-free things just the best?

  12. 12

    Those look delicious! With a sister, a friend, and two nieces all afflicted with celiac these will definitely be made soon! Thanks for the recipe.

  13. 13
    Debra /

    Wow, these sound easy enough for even me to make! YUM!! I’ll have to make them and take them to work so I won’t be tempted to eat more than one! 🙂

  14. 14

    Yum! I’ve made something similar before with Hershey Kisses in the center, but the Nutella instead would be over the top. Awesome substitution! PS, I have a giveaway on my blog right now that I think you might be interested in! Stop by to check it out 🙂

  15. 15

    Yum! I HEART Nutella and peanut butter! 🙂

  16. 16

    ciao Paula-those look amazing!I will try those when I get more nutella. I am having a little problem too and can’t stop eating mine out of the jar;0)buon weekend! xxx

  17. 17

    I love these!! Chocolate and PB mmmm 🙂

  18. 18

    More nutella the better!

  19. 19

    Such lovely cookies:)

  20. 20

    *drool* This looks delicious!! Love Nutella too, was waiting for another Nutella recipe 🙂

  21. 21

    Thanks so much Paula! I have just been diagnozed with Celiac Disease and was feeling a bit forlorn about all the yummy things I would miss out on and this made my day .. Lisa xx

  22. 22

    Thank you, thank you for an awesome easy gluten free recipe! I’m definitely giving these a go. 🙂

  23. 23
    Juliana /

    i just made these today! they are very tasty! thanks for sharing!

  24. 24

    Hooray for a new Nutella recipe! These cookies remind me very much of the peanut butter cookies my great grandmother used to make, which also happen to be gluten free. Love the addition of Nutella!

  25. 25

    Peanut cookie has always been my favorite food.

  26. 26
    queenp /

    i came across this website and recipe two or three months ago and have made these i bet 9 or 10 times. they are delicious!!!

  27. 27

    Yum! Another recipe I can make for my friend with celiac’s. Awesome!

  28. 28

    I made your recipe and they came out so unbelievable!
    Thank you thank you thank you!!

  29. 29

    Oh my gosh! Peanut butter and nutella? Sounds like a mtach made in heaven! BOOKMARKED 🙂
    You are seeing this on my blog very soon! Hope u don’t mind 🙂

  30. 30
    Loramir /

    Mine came out pretty thin – thinner than the picture, anyway. Also, I couldn’t do anything CLOSE to freezing and slicing – my dough was WAY too sticky, even after 5 or 6 minutes in the freezer. The first batch seemed a bit drier, and I was at least able to roll them into balls and flatten.

    The second batch was VERY runny/sticky and I ended up just spooning them on like drop cookies. Both batches spread out quite a bit more than yours, so I gave up on the thumbprint idea and just drizzled them with Nutella using a plastic bag with a hole in the corner (better Nutella coverage anyway!).

    Still, they’ve gotten raves from my family and are as good as any peanut butter cookie I’ve ever had, and certainly quick and easy! This just might become my go-to PB cookie recipe!

  31. 31

    Approximately how many cookies would you say this recipe makes? I want to make as a thank you gift! 🙂

  32. 32
    mina /

    is it baking soda or baking powder?

  33. 33
    Beth /

    I make these~(close:1 c chunky PB, 1/2tsp b soda, 1 c BROWN sugar & 1 large egg, no extra salt ). So much better with the brown sugar. I also put the dough into a mini cupcake pan with a liner and push a small peanut butter cup in (GF from Trader Joe’s) when I take them out of the oven. makes 24 cookies Must try the Nutella.

  34. 34

    I wanted a more blood sugar level friendly cookie so I made the following changes:

    I replaced the 1 cup of white sugar with 1/2 cup agave nectar and 1/4 cup brown sugar.

    The result was a very liquid dough, so I scraped it back into my Wonder Cup Measuring Cup and stuck it in the freezer for 15 minutes.

    I reduced the oven temperature to 300 degrees and cooked for 12-13 minutes (not stopping to make the indentations.)

    I them added the nutella after they baking while the cookies were still hot and let them sit on the cookie sheet (out of the oven) to set up.

  35. 35

    Made these last night for my boyfriend and I to enjoy…They were so simple to make and were delicious! Thanks for posting this recipe, I can definitely see myself making these again and again!!!

  36. 36

    I can not wait to make these!

  37. 37
    Leanna /

    I just made these, they’re amazing! And super easy. Thank you!


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