“I need God’s grace and something baked with peanut butter and chocolate.” (Gloria Furman)
Its just one of those words when you utter, you feel like putting down all the shutter and devour on some addictive peanut butter! Like it or loathe it, peanut butter is here to stay until the end of time. But before that time runs out, you can always take out only 30 minutes of your time to prepare some mouth-watering gluten free peanut butter cookies. Gluten free means these are healthier and with peanut butter means full flavours are locked inside each piece. With just three ingredients, these simple cookies will please kids greatly and grown-ups alike.
Preparation Time: 15 Minutes Baking Time: 10-12 Minutes
Ingredients I Used:
200g peanut butter (crunchy or smooth is fine)
175g caster sugar
¼ tsp fine table salt
1 large egg
Lets Bake Now
Step one: Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
Step two: Measure the peanut butter and sugar into a bowl. Add ¼ teaspoon fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
Step three: Break off small sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little.
Top tip: The cookies can now be frozen for 2 months, bake from frozen adding an extra min or 2 to the cooking time.
Step four: Bake for 12 minutes, until golden around the edges and paler in the centre.
Step five: Cool on the trays for 10 mins, then transfer to a wire rack and cool completely.
Additional tip: Store in a cookie jar for up to 3 days.
Serve with cold milk or make it your tea time snacks.