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Gluten-Free Peanut Butter Chocolate Chip Cookies
Gluten-Free Peanut Butter Chocolate Chip Cookies
- 155 g 1 1/2 cups almond meal
- 70 g 1/2 cup coconut flour
- 35 g 1/4 cup gluten-free cornflour
- 135 g 3/4 cup coconut sugar
- 1 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 120 g natural peanut butter (no sugar or salt)
- 80 ml 1⁄3 cup melted coconut oil
- 1 egg (at room temperature)
- 2 tsp vanilla extract
- 120 g dark chocolate (85% cocoa, finely chopped)
- 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. Set aside to set.
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