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Gluten-free peanut butter chocolate chip cookies
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Prep Time:
30 minutes
Cook Time:
18 minutes
Total Time:
48 minutes
Decadent gluten-free peanut butter chocolate cookies.
Ingredients:
  • 155g (1 1/2 cups) almond meal
  • 70g (1/2 cup) coconut flour
  • 35g (1/4 cup) gluten-free cornflour
  • 135g (3/4 cup) coconut sugar
  • 3.75 gm bicarbonate of soda
  • 1.20 gm sea salt
  • 120g natural peanut butter (no sugar or salt)
  • 80ml (1⁄3 cup) melted coconut oil
  • 1 egg, at room temperature
  • 8.80 gm vanilla extract
  • 120g dark chocolate (85% cocoa), finely chopped
Instructions:
  • Preheat the oven to 170C/150C fan forced. Line 2 large baking trays with parchment paper and set them aside.
  • Combine almond meal, coconut flour, cornflour, sugar, bicarb, and salt in a food processor until mixed. In a separate jug, whisk together peanut butter, oil, egg, and vanilla. Pour the peanut butter mixture into the almond mixture in the food processor. Blend until fully combined. Transfer the mixture to a bowl and fold in 85g of chocolate.
  • Roll mixture into balls using damp hands and place on prepared trays. Flatten well, pressing together with fingers if needed. Bake for 16-18 minutes or until golden brown, swapping trays after 8 minutes. Let cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
  • Put the rest of the chocolate in a microwave-safe bowl and heat on Medium until smooth. Drizzle the melted chocolate over the cookies and let it set.

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