Gluten-free peanut butter chocolate chip cookies

Gluten-free peanut butter chocolate chip cookies

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

The ingredient of Gluten-free peanut butter chocolate chip cookies

  1. 155g (1 1/2 cups) almond meal
  2. 70g (1/2 cup) coconut flour
  3. 35g (1/4 cup) gluten-free cornflour
  4. 135g (3/4 cup) coconut sugar
  5. 1 1/2 teaspoons bicarbonate of soda
  6. 1/2 teaspoon sea salt
  7. 120g natural peanut butter (no sugar or salt)
  8. 80ml (1u20443 cup) melted coconut oil
  9. 1 egg, at room temperature
  10. 2 teaspoons vanilla extract
  11. 120g dark chocolate (85% cocoa), finely chopped

The instruction how to make Gluten-free peanut butter chocolate chip cookies

  1. Preheat the oven to 170C/150C fan forced. Line 2 large baking trays with baking paper and set aside.
  2. 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.
  3. 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.
  4. Place the remaining chocolate in a microwave-safe bowl. Microwave on Medium until smooth. Drizzle melted chocolate over cookies. Set aside to set.

Nutritions of Gluten-free peanut butter chocolate chip cookies

fatContent: 178.772 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 4 grams protein
sodiumContent:

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