Gluten-free peanut butter chocolate chip cookies

THESE gluten-free cookies are rich and buttery thanks to the peanut butter, with just the right amount of chocolate.

Ingredients

155g (1 1⁄2 cups) almond meal 70g (1⁄2 cup) coconut flour 35g (1⁄4 cup) gluten-free cornflour

135g (3⁄4 cup) coconut sugar

1 1⁄2 tsp bicarbonate of soda

1⁄2 tsp sea salt

120g natural peanut butter (no sugar or salt)

80ml (1⁄3 cup) melted coconut oil

1 egg, at room temperature 2 tsp vanilla extract

120g dark chocolate (85% cocoa), finely chopped Method

Preheat the oven to 170C/150C fan-forced. Line 2 large baking trays with baking paper and set aside.

Process the almond meal, coconut flour, cornflour, sugar, bicarb and salt in a food processor until combined. Whisk the peanut butter, oil, egg and vanilla in a jug. Add the peanut butter mixture to the almond mixture. Process until well combined. Transfer to a bowl and stir in 85g chocolate.

Use damp hands to roll rounded tablespoonfuls of mixture into balls. Place on prepared trays.

Flatten well, pressing together with fingers if large cracks form.

Bake, swapping trays after 8 minutes, for 16–18 minutes or until golden brown.

Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

Place the remaining chocolate in a microwave-safe bowl. Microwave on medium until smooth. Drizzle melted chocolate over cookies. Put aside to set.

Recipe by Katrina Woodman

Photo by Jeremy Simons