Gluten Free Peanut Butter & Choc Chip Cookies

Serves

20

Prep Time

10 mins

Cook Time

10 mins

Difficulty

Easy
  • Ingredients

  • 1 cup of almond meal

  • 1/4 cup of Whole Earth Sweetener Co Baking Blend (see comments)

  • 1 teaspoon of bicarbonate soda

  • 1 teaspoon of baking powder

  • 150 grams (5 oz) of smooth peanut butter

  • 1 egg

  • 1 teaspoon of vanilla extract

  • 50 grams (1.8 oz) dark chocolate nibs

Comments

Whole Earth Sweetener Co produces this wonderful Baking Blend which is a combination of raw sugar and organic stevia.  It’s a great sugar alternative and you only need a small amount to achieve a great flavour. You can substitute the Baking Blend with ½ cup of brown sugar.

Hints and Tips

Swap dark chocolate nibs for white or milk chocolate.

Pre heat fan-forced oven to 180C (360F) degrees.

Line 2 baking trays with greaseproof paper (baking parchment).

Combine the almond meal, baking blend, bicarb soda, baking powder and peanut butter and a large bowl and mix until well combined.

Add the egg, vanilla extract and chocolate nibs and combine until mixture forms a dough.

Wet your hands and roll a tablespoon full of mixture into a ball and place on baking trays 4 cm apart.

Bake for 10 minutes (the cookies may appear under cooked but they will be the perfect consistency once cooled).

Remove from the oven and allow to cool on baking tray for 5 minutes before moving them to a wire rack to cool completely.