Although no mandatory quarantine had yet to occur, I received a phone call from my doctor’s office warning me to be EXTREMELY careful and cautious during these times. NO social contact. NO grocery shopping. NOTHING. This really freaked me out. In panic mode, I allowed my husband to go to the grocery store to stock up on what was left, with the impending quarantine just around the corner.
I’m a control freak. FREAK.
Especially when it comes to food.
This was one of the most difficult things I’ve done in the last few years.
I know that sounds crazy, but it’s true.
I like to control MY food. It’s one of the few things in life I (inaccurately) feel I can control.
In any case – the day following his magnificent, white in shining armor, grocery store trip for me, I baked a batch of both “anxiety” cookies and Quarantine Cookies for all my lovely neighbors: Gluten-Free Chocolate Nut Butter Buckwheat Cookies! Guess, what, these tasty morsels include BOTH Nutella AND Peanut Butter. What could be better when you’re stuck at home?
Gluten-Free Chocolate Nut Butter Buckwheat Cookies
8 Tbs. butter, room temperature
2 cups white sugar
3 large eggs
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups gluten-free buckwheat flour
1 cup Pamela’s Gluten Free Artisanal Baking Flour
1 1/2 cup smooth peanut butter
1 cup Nutella (chocolate hazelnut spread)
Preheat the oven to 375 degrees.
Cream together the butter, sugar, and eggs until light and fluffy. Add the baking soda and powder sea salt.
Once well combined, mix in the two gluten-free flours.
Again, after a good combination, mix in the nut butters, really well.
Let the dough sit for about 10 minutes.
Form into 1″ sized balls and place on parchment lined baking sheets.
Flatten with the back of a juice glass.
Bake for about 18 minutes.
Cool completely before transferring to a serving plate.
