Gluten-free peanut butter & chocolate chip cookies
Dairy-free, too
35 mins plus cooling
Super easy
makes 25
Ingredients
200g dairy-free margarine (suitable for baking), plus extra for greasing
100g crunchy peanut butter
200g golden caster sugar
200g gluten-free plain flour
200g ground almonds
2 large free-range eggs
125g dairy-free milk chocolate
Method
These lovely, rustic gluten free chocolate chip cookies are perfect for dunking in tea or a cold glass of milk
- Preheat the oven to 180ºC/350ºF/gas 4. Grease two large baking trays with a little margarine and line with greaseproof paper.
- In a bowl, beat the margarine, peanut butter and sugar for around 5 minutes, or until light and fluffy. Beat the eggs in a separate bowl, then fold into the mixture with the flour and ground almonds. Roughly chop and fold through the chocolate.
- Place heaped teaspoons of the mixture onto the prepared trays, leaving a rough 4cm gap between each. Lightly pat the mixture to flatten slightly, then pop in the hot oven for 12 to 15 minutes, or until golden. Leave to cool for 5 minutes, before transferring to a wire rack to cool completely. Serve with a glass of cold milk or a nice cup of tea.
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