Chewy gluten free peanut butter cookies

Name: Chewy gluten free peanut butter cookies
Total time: 25 min
Cuisine: American
Ingredients: 250g smooth peanut butter; 150g light brown soft sugar; 1 egg; 0.5 tsp bicarbonate of soda; 1 tsp vanilla extract; 0.25 tsp salt

Crisp-edged, chewy cookies with a deep peanut flavour, made with only a handful of ingredients and no flour.

Time25 min
LevelEasy
Costabout £0.17 a head
Oven180°C (160°C fan)

14 cookies

Ingredients

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250 gsmooth peanut butter
150 glight brown soft sugar
1egg
½ tspbicarbonate of soda
1 tspvanilla extract
¼ tspsalt

Method

1
Heat the oven to 180°C (160°C fan). Line two baking trays with baking paper.
2
Beat the peanut butter, sugar, egg, bicarbonate of soda, vanilla and salt together until you have a thick, smooth dough.
3
Roll the dough into 14 balls and place them 5 cm apart on the trays. Press each one down with the back of a fork to make a criss-cross pattern.
4
Bake for 10 to 12 minutes, until the edges are set and the tops look dry. They will still be very soft.
11 min
5
Leave on the trays for 10 minutes to firm up, then move to a wire rack. Do not skip this, as they break if lifted hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.