Gluten-free peanut butter cookies
Ready in: 30 to 60 mins
These more-ish peanut butter cookies are made from homemade peanut butter. If you can resist spreading it on toast, you can use it to make the most delicious cookies that also happen to be gluten-free!
Ingredients:300g raw peanuts
2-3tbsp runny honey
120g golden caster sugar
1 large free-range egg
chocolate chips (optional)
- Preheat the oven to 220C/425F/Gas 7. Put all of the raw peanuts onto a baking tray, and place in the preheated oven to roast for 10 minutes, or until golden.
- Transfer the peanuts to a cold dish to prevent them from roasting further, and leave to cool. Turn the oven temperature down to 180C/350F/Gas 4.
- Next, pour the peanuts and honey into a Nutribullet (or blender), and blend for a couple of minutes. When needed, scrape the sides before continuing to blend. The peanuts will first turn 'floury', but keep at it, as once the oils are released, the peanuts will turn into a paste. Continue blending until smooth.
- Leave the peanut butter to cool, and line a baking tray with baking paper. In a bowl, mix the cooled peanut butter, sugar and salt together with a wooden spoon.
- Add the egg and mix until you have a smooth dough. Divide the dough into 16 (roughly) equal pieces. Roll the pieces between your hands into balls, then place them onto the tray, pressing down a bit (to keep them gooey in the middle). Add the chocolate chips at this stage, if you'd like.
- Put the baking tray into the oven and bake for around 13 minutes, until golden. Leave to cool before serving, then enjoy!