zoom Martha's peanut butter gluten-free cookies

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    Martha Collison's chewy gluten-free peanut butter cookies

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    Martha Collison's chewy gluten-free peanut butter cookies

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 20 minutes to 22 minutes 25 minutes

    Makes: 16 large cookies


    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


    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  

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


    Average user rating

    5 stars