When it comes to gluten-free baking, it can be hard to find recipes to make that are equally as delicious as their original counterparts; but this recipe does just that.
The major downside to gluten-free baking is the expensive list of flour alternatives that are usually required in most recipes. That’s what makes these cookies so unique; they can be made using ingredients that you probably already have ready to go in your fridge and pantry.
If you are choc chip cookie lover (who isn’t) then this recipe is definitely worth a try. Filled with your delicious chocolate of choice – milk, dark or white (or all 3), and smooth peanut butter, this is a creamy, chocolatey cookie, best served warm with a big scoop of ice cream.
Takes 20 min
Makes 12 cookies
What you will need
- 1 cup of brown sugar
- 1 cup of smooth peanut butter
- 1 large egg
- 1 teaspoon baking soda (stops cookies form spreading too much)
- 1 cup of dark or milk chocolate chips
- ½ cup of white choc chips (optional)
- Large mixing bowl
- Baking tray
- Preheat oven to 180 degrees.
- Line large baking tray with parchment paper or butter.
- Place all ingredients into large mixing bowl and stir well.
- Divide mixture in 12 and place onto baking tray.
- Bake at 180 degrees for 10-12 mins or until slightly puffed and lightly browned.
- Let cool for 5 minutes.
- Transfer to wire rack to cool for a further 10min or serve with ice cream while warm.
- Pinch of salt (brings out the sweetness).
- Oats (to form a flour-like consistency).
- ¼ cup of almond meal, ½ banana, pinch of nutmeg and ¼ tsp cinnamon to reduce sweetness and bring out the spices.