These simple peanut butter cookies will delight kids and grown-ups alike – and they’re gluten and dairy-free, too. The ideal salty-sweet combination works so well in the form of a crunchy and delicious cookie.
There is no smell more welcoming than that of freshly baked biscuits or cookies. Whether it’s for morning tea with a cuppa or for the school cake stall, these won’t last long.
If you want to go that extra mile you could ditch the store-bought version that is often laden with preservatives and sugars, and go for our homemade version of everyone’s favourite spread – peanut butter.
Complete your baking experience by grabbing a personalised copperbanded mixing bowl, your personalised baking kitchen apron and set of spring blossom oven gloves.
These and other delicious gluten-free recipes are available in our book Gluten Free Favourites.
Looking for more gluten-free treats and baked goods?
Ingredients
Method
Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
Using a fork, mix peanut butter, sugar, egg, baking powder and vanilla in a
medium bowl until well combined.
Shape level tablespoons of mixture into balls; place on trays 3cm apart. Flatten slightly with a fork; sprinkle with lightly crumbled salt.
Bake cookies for 10 minutes or until golden. Cool on trays.
You need to use a good quality peanut butter without added sugar
or salt to get the best results.
For an even more intense peanut taste, use a dark roast natural crunchy peanut butter.
Cookies will keep in an airtight container for up to 1 week.
Note
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