Gluten-free peanut butter cookies

method:

• 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!