Gluten-free peanut butter cookies

Preheat the oven to 180°C/350°F/gas mark 4.

In a large bowl, whisk together the gluten-free flour, baking powder, bicarbonate of soda and salt.

In a separate bowl, cream together the softened butter and muscovado sugar until light and fluffy.

Beat in the golden syrup, egg and vanilla extract.

Add the peanut butter and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips.

Roll the dough into 16 equal-sized balls and place them on a baking tray lined with baking paper.

Flatten the cookies slightly with the back of a fork.

Bake for 10-12 minutes, or until golden brown.

Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.