Waitrose

Martha Collison's chewy gluten-free peanut butter cookies

  • Vegetarian

Ingredients

250g crunchy peanut butter
200g smooth peanut butter
125g soft light brown sugar
225g caster sugar
1 tsp vanilla extract
2 medium Waitrose British Blacktail Free Range Eggs
75g gluten-free flour
1 tsp gluten-free baking powder
 

Method

1. Preheat the oven to 180°C, gas mark 4, and line 2 baking trays with baking parchment.

2. Beat together both peanut butters and the 2 sugars with the vanilla extract until well combined. Add the eggs and mix until completely incorporated.

3. Combine the flour and baking powder in a small bowl, then stir this into the wet mixture. Keep mixing until a thick dough forms.

4. Use an ice-cream scoop or dessert spoon to form 16 small balls and place them on the baking trays. Gently flatten each ball with the back of your hand to help them spread in the oven.

5. Bake for 10-12 minutes until lightly golden around the edges and still soft in the middle. Allow the cookies to firm up slightly before eating  

Cook's tip
These are best eaten warm with ice cream and will keep for up to 1 week in an airtight container. 

Martha's peanut butter gluten-free cookies
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes to 12 minutes
  • Total time: 20 minutes to 22 minutes 25 minutes

Makes: 16 large cookies

Nutritional Info

Typical values per serving:

Energy 1,203kJ
288kcals
Fat 15.1g
Saturated Fat 3.2g
Carbohydrate 29.6g
Sugars 24.5g
Protein 8.3g
Salt 0.4g
Fibre 1.8g

Per cookie

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu May 12 12:26:39 BST 2016.