This recipe was developed because, quite simply, I needed a bit of comfort food (as did the rest of the family) - well that's my excuse & I'm sticking with it. It was one of those weeks when unexpected things happen and I was a little emotionally spent (death of an Uncle, online store mysteriously disappearing, a bushfire on the scenic reserve 2 houses up from us). When I saw my husband eating some peanut butter off a spoon (& knowing that there were no bikkies in the house) I casually asked whether he would like some peanut butter & choc chip cookies - a chorus of YES! was the answer :). 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

Dry 

225 g Bakers' Magic Gluten free flour

1 tsp Baking powder

250 g Dark chocolate chips

150 g Dark brown sugar

Wet 

125 g Butter

175 g Super crunchy peanut butter

2 tsp Vanilla extract

1 Egg

 

Method

Heat oven to 170^o C (fan forced). Line 2 baking trays with baking paper.

Mix together the dry ingredients. 

Melt the butter. Add the peanut butter & vanilla to the melted butter. Stir to combine. Lightly whisk the egg & add to the peanut butter mixture. 

Mix the dry and wet ingredients together.  

The dough is easy to handle and can be rolled into balls between the hands. The size of the biscuits/cookies will depend on the amount of dough used. The choc chip pictured was ~ 20 g of dough and one batch will make approximately 48 (theoretically there should be a bit more but some of the dough always seems to disappear).

Place balls of the dough onto 2 baking trays lined with baking paper in a 6 x 4 configuration.  

Bake in the oven for approximately 15 - 18 mins. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking.

Simply enjoy!