Gluten Free Peanut Butter Choc Chip Cookies

Recipes

Gluten Free Peanut Butter Choc Chip Cookies

Home / Biscuits & Cookies / Gluten Free Peanut Butter Choc Chip Cookies

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Prep Time
Preparation Time
10m
Cook Time
Cooking Time
12-13m
Serves
Serves
12

These chewy, chocolatey cookies are just like the instore bakery ones you remember, we like them with a big mug of tea!

  • Ingredients

  • 170g Glutafin Gluten Free Select Multipurpose White Mix
    115g unsalted butter at room temperature
    100g Caster sugar
    100g soft light brown sugar
    1 egg
    ½ tsp vanilla extract
    120g Crunchy peanut butter
    1 ½ tsp bicarbonate of soda
    ¼ tsp salt
    40g chopped dark chocolate (or chips)

  • Method

    1. Preheat the oven to 170°C/150°C/Gas 4
    2. Cream the butter and sugar until light and fluffy.
    3. Add the egg and combine, scraping from the sides of the bowl to ensure everything is included.
    4. Beat in the vanilla extract and peanut butter.
    5. Add the flour mix, bicarbonate of soda, and salt and mix well until a smooth dough is formed.
    6. Stir in the chocolate until evenly dispersed.
    7. Put 6 balls on each tray making sure there is plenty of space in between. Chill in the fridge for 30 minutes
    8. Bake for 12-13 minutes or until golden brown around the edges.
    9. Leave to cool on the trays for 10 minutes and leave to cool on a wire rack.
    10. Can be stored for 2-3 days in an airtight container. These are also suitable for freezing.

     

Preparation Time - 10m | Cooking Time - 12-13m | Serves - 12

Ingredients

170g Glutafin Gluten Free Select Multipurpose White Mix
115g unsalted butter at room temperature
100g Caster sugar
100g soft light brown sugar
1 egg
½ tsp vanilla extract
120g Crunchy peanut butter
1 ½ tsp bicarbonate of soda
¼ tsp salt
40g chopped dark chocolate (or chips)

Method

  1. Preheat the oven to 170°C/150°C/Gas 4
  2. Cream the butter and sugar until light and fluffy.
  3. Add the egg and combine, scraping from the sides of the bowl to ensure everything is included.
  4. Beat in the vanilla extract and peanut butter.
  5. Add the flour mix, bicarbonate of soda, and salt and mix well until a smooth dough is formed.
  6. Stir in the chocolate until evenly dispersed.
  7. Put 6 balls on each tray making sure there is plenty of space in between. Chill in the fridge for 30 minutes
  8. Bake for 12-13 minutes or until golden brown around the edges.
  9. Leave to cool on the trays for 10 minutes and leave to cool on a wire rack.
  10. Can be stored for 2-3 days in an airtight container. These are also suitable for freezing.

 

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA