I found this gluten free peanut butter cookie recipe in the Sunday Mail when I was a young girl. I recall it was the school holidays and I was doing the puzzles and reading the comics to amuse myself (I loved reading the paper from a very young age, which inspired me to study Journalism after finishing school, now I have deglutenous to put my writing to good use). At the time, I had shown my mother the recipe and she hadn't been sure it would work. As you will see the recipe is flourless. It was this conversation that spurred my memory many years later when craving a gluten free treat after being diagnosed with coeliac disease. They are they quickest and easiest cookies you will make, with only three naturally gluten free ingredients. So many of those who taste these biscuits ask for the recipe and all gasp in surprise to learn they are in fact flour free, hence wheat and gluten free. I will warn you though, if you have a peanut butter addiction like me, you will not be able to stop eating this moreish gluten free treat.
- Preparation time
- 10 minutes
- Cooking time
- 10 minutes
- 1 cup of peanut paste (crunchy or smooth, which ever takes your fancy)
- 1 cup of caster sugar
- 1 egg
Preheat the oven to 175°C and line a baking tray with baking paper.
- Mix all ingredients thoroughly in a bowl.
- Using a teaspoon, take a generous spoonful and roll into a ball, place on the tray with 3cm between all the biscuits, press down gently with a fork.
- Bake for 10 mins, allow to cool slightly before moving as they won't set as they cool.
Enjoy these yummy biscuits (also affectionately known as peanut butter cookies) with a warming latte on a chilly winter day.
- 95 calories per biscuit