Peanut Butter Chocolate Chip Cookie
These are soooo incredibly easy to make and completely gluten free which is a huge bonus. You get a fantastic biscuity crumble despite using no flour. My whole family is completely addicted to their taste. They contain no refined sugar as I have used maple syrup as the source of sweetness. Children love chocolate and most are more than happy with dark chocolate, a less sweet alternative rich in healthy antioxidants. Peanuts are a fantastic source of protein and these biscuits will provide a welcome energy boost when eaten as a snack.
Makes approx 8-10 cookies
230g smooth peanut butter
80ml maple syrup
30g chocolate chips
1 egg
1/2 teaspoon baking powder
Method
Pre heat the oven to 180
Simply combine everything in a bowl and mix well together - it starts off quite runny but the more you mix the thicker the mix gets.
Dollop tablespoon amounts of the mix onto a lined baking sheet and bake for 10-12 minutes until starting to golden.
Half way through baking I squash mine slightly with my hand to get that characteristic cookie effect (however do be careful not to burn yourself)
These taste best on the day they are made.
If stored they can go slighly chewy - if you want to re-crisp them back up just place in a preheated oven (180) and refresh for a few minutes.
