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These are ridiculously good and they just happen to be gluten-free! Chewy, densely rich and very, very moreish. Perfect to make for Coeliac Awareness Week – 9-14th June 2025.
Makes 12–15
Ingredients
- 3/4 cup sugar
- 1 cup peanut butter
- 1 large egg
- 50g dark chocolate, roughly chopped
- 1 teaspoon vanilla extract (optional)
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly.
- Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm.
- Bake for 14–16 minutes, flattening again at the 8-minute mark.
- Cool on a rack. Store in an airtight container.
Note: These cookies are very filling as the peanut butter adds plenty of protein.
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