I feel people are going to curse me for saying this, but I am not a fan of peanut butter!! The smell, texture and flavour doesn’t do it for me. However, I know many many people that will happily eat it by the jarful… on toast, off fingers, from the jar!! Therefore this recipe was a truly selfless venture and I dedicate it to all of the peanut butter addicts of the world!
I feel there is a lot of judgement toward gluten free recipes, usually because the texture or taste is compromised whether because of substitute flours or no four being included. I kid you not, every single person that tries these has to be told twice that they are gluten free. Anyone can make these, they are super easy and quick to make…give them a go and they will not disappoint!
125g Smooth Peanut Butter
1 Egg Yolk
1 tsp Vanilla Extract
90g Icing Sugar
45g Light Brown Sugar
1/2 tsp Bicarbonate of Soda
100g Dark Chocolate Chips
- In a mixing bowl, whisk together the peanut butter, egg yolk and vanilla extract until combined and set to one side.
- In a separate bowl, combine the icing sugar, brown sugar and bicarbonate of soda.
- Combine the sugar mixture with the peanut butter and mix. Your mixture will be a bit too dry to produce a dough (which will have a wet sand consistency.
- Add in your 10ml milk, this will bind your mixture together to form a dough.
- Add most of your chocolate chips but save some to add to dough balls for desired look (approx. 20 chips).
- Wrap your dough in cling film and place in the fridge to chill for approx. 30 minutes to 1 hour.
- 10 minutes before taking your dough out of the fridge, pre-heat your oven to 180 degrees (celcius) and line two baking trays with baking paper.
- Roll your dough into 25-30g balls and place on the baking tray, leaving space for spreading (I usually bake six per tray).
- Press your remaining chocolate chips into the top of the dough balls for the desired look.
- Bake in the centre of the oven for 7-9 minutes until the cookies are golden and look set.
- Place on a cooling rack to cool.