If you find yourself needing to bake for anyone on a gluten free diet (or for anyone who loves peanut butter!), then these cookies are easy, quick to make and very tasty.
Texturally, they are cookie like in that they are crispy on the outside, but have a slightly more crumbly inner than those made with wheat flour.
Using brown sugar helps them retain that cookie ‘chewiness’, but you could also use coconut sugar or sweetener. They’re a really versatile cookie – I love adding chocolate chips. Serves 12
Flourless peanut butter cookies
Ingredients
- 1 large egg, room temperature
- 260g crunchy peanut butter
- 115g brown sugar
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
Instructions
- Preheat the oven to 180c/Gas4. Line two baking sheets with baking paper.
- Whisk the egg in a large bowl, then stir in the peanut butter, sugar, vanilla and bicarb until completely combined.
- Roll into 12 balls. Place approx. 3 inches apart on the baking sheets and bake for 12 – 13 mins. They should be set on the sides, but still slightly under in the middle (they will firm up as they cool).
- Allow the cookies to cool on the baking sheets for 5 mins before moving onto a cooling rack.
Notes
These will keep in an airtight container for one week.
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