Preheat oven to 350°F/180°C.
In a bowl, cream butter and brown sugar. Add peanut butter, beating until smooth.
Mix in egg.
In another bowl, mix dry ingredients and hazelnuts.
Gradually beat flour mixture into creamed mixture.
Drop by big tablespoonfuls (almost double) on a lightly greased cookie sheet. Flatten with a fork.
Bake 15 min. or until brown around the edges.
Remove cookies to a cooling rack and cool 5 min.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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