Peanut Butter Cookies
I actually discovered these cookies via a comment someone left on my blog. You’ll be amazed at how easy (and delicious!) these simple gluten-free treats are.
makes about 12
takes: 20 minutes
250g (9oz) smooth peanut butter
200g (7oz) brown sugar
1 teaspoon baking powder
1. Preheat oven to 180C (350F).
2. In a bowl, stir together peanut butter, sugar and baking powder.
3. Stir in egg to form a wet dough.
4. Form into balls using heaped teaspoons and place on 2 trays lined with baking paper, allowing room to spread. Press on cookies to flatten slightly and sprinkle with a little sea salt.
5. Bake for 8-10 minutes or until cookies are golden at the edges. Cool on the tray.
Will keep for a few weeks in an airtight container. Just make sure they’re well sealed to they don’t pick up moisture and go stale.
chocolate chip – stir in a handful of chocolate chunks or chips.
almond butter cookies – replace peanut butter with almond or other nut butter.
super crunchy peanut butter cookies – stir in a large handful of roasted peanut halves.
nut-free – try with ‘sunbutter’ ie paste made from sunflower seeds.
paleo (gluten, grain + dairy-free) – use coconut sugar instead of brown sugar.
Waste Avoidance Strategy
peanut butter, sugar, baking powder – pantry.
egg – will keep in the fridge for about a month. Or use for another meal.
Problem Solving Guide
too soft – a sign of underbaked cookies – you could pop them back in the oven for a few minutes. It could be that your cookies are too large as well.
cookies falling apart – larger oookies are more likely to have problems in this department so next time use smaller scoops of dough with your teaspoon.
Needs an air tight container. Zip lock bags are great because you can get rid of the excess air and avoid them picking up moisture – the biggest contributor to ‘staleness’.
peanut butter, sugar, egg, baking powder
straight up – serve on their own.
with milk or tea – no explanation required 🙂
quick dessert – bash cookies into chunks and crumbs and serve atop scoops of vanilla ice cream.
peanut butter cheeseckae – use as a base for your favourite cheesecake.
sandwiches – spread the base of one cookie with cream cheese. Top with another cookie. Alternatively make sandwiches with softened vanilla icecream.