Gluten Free Cookies
1 Review
Peanut butter and chocolate is always a winning combination for fussy eaters. These gluten free cookies taste so good you will never know that they are made without flour.
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Gluten Free Cookies
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Ingredients235 g (8 1/4 oz) smooth peanut butter, at room temperature
MethodPre-heat the oven to 180°C/350°F/Gas 4. Put the peanut butter, sugar, egg, bicarbonate of soda and salt in a large bowl and mix with a wooden spoon until thoroughly combined. Mix in the chocolate chips. Take rounded tablespoons of the mixture and roll into balls. It helps to dip the spoon in water every couple of cookies. Put the balls on baking sheets, spaced 5 cm (2 in) apart. Flatten the balls slightly with your fingers and bake for 12–15 minutes. The cookies should have spread out to around 1/2 cm (1/6 in) thick and have a slightly cracked surface. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack, using a spatula or palette knife. Cool thoroughly and store in an airtight tin for up to 3 days or freeze. If frozen, defrost by spreading out on a baking sheet or plate at room temperature for 30 minutes.
Information Suitable for freezing. |
Curly Fry
wrote on 2 Jan, 2012.
wrote on 2 Jan, 2012.
The cookies turned out nothing like the recipe said - the mixture was crumbly and had far too many choc chips in, so I had to squeeze it into balls. And they didn't spread at all...but nevertheless, they went down a treat at Christmas and people have been asking for the recipe! They were delicious, so moreish and I will definitely make them again. They also freeze really well. It was great to find something I could easily bake for my Coeliac cousin, using just store-cupboard ingredients. I used white choc chips instead of milk choc chips as my cousin can't have milk chocolate. Perhaps different brands of peanut butter affect the results?
