Gluten-free peanut butter cookies
Gluten-free peanut butter cookies
Ingredients
For the cookies
- 200g gluten-free all-rounder flour blend
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 175g unsalted butter, softened
- 150g light muscovado sugar
- 50g golden syrup
- 1 large egg
- 1 tsp vanilla extract
- 200g smooth peanut butter
- 150g dark chocolate chips
Instructions
- 1
Preheat the oven to 180°C/350°F/gas mark 4.
- 2
In a large bowl, whisk together the gluten-free flour, baking powder, bicarbonate of soda and salt.
- 3
In a separate bowl, cream together the softened butter and muscovado sugar until light and fluffy.
- 4
Beat in the golden syrup, egg and vanilla extract.
- 5
Add the peanut butter and beat until well combined.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7
Stir in the chocolate chips.
- 8
Roll the dough into 16 equal-sized balls and place them on a baking tray lined with baking paper.
- 9
Flatten the cookies slightly with the back of a fork.
- 10
Bake for 10-12 minutes, or until golden brown.
10 min - 11
Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Per serving (based on 16 servings)


