Chocolate and peanut is a brilliant combination and this gluten and dairy free cookie is a great recipe to have up your sleeve. If you want to make them double chocolate then add the chips listed as an optional ingredient.
These can be prepared ahead of time, and the dough left to chill in the fridge, or indeed the freezer! Prefect for unexpected guests!
If you have no need to make these dairy and/or gluten free, use butter and regular plain flour (and omit the xanthan gum).
- 100g dairy free baking block, softened
- 100g caster sugar
- 100g light soft brown sugar
- 1 large egg
- 150g gluten free plain flour
- 2 tsp baking powder
- 1/4 tsp xanthan gum
- 30g cocoa powder
- 1/4 tsp fine salt
- 100g chunky peanut butter
- Optional: 50g dark chocolate chips (gluten and dairy free)
Step 1: Cream together the fat and sugar
Step 2: Beat in the egg followed by the dry ingredients
Step 3: Warm the peanut butter in the microwave for 30 seconds and then fold through the mix (along with the chocolate chips if using)
Step 4: Roll into a fat sausage and wrap in greaseproof paper and then chill for 30 minutes (or longer).
Step 5: Divide into 12 discs and arrange on two lined baking trays, spaced to allow them to spread.
Step 6: Bake in a preheated oven at 160c (fan) for 11 minutes.
Step 7: Remove and allow to cool (they will firm up on cooling)