Modified Peanut Butter & Choc Chip Cookies


Why another peanut butter & choc chip cookie recipe? Simply because :). 

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. 

225 g Bakers' Magic gluten free flour 
1 tsp Baking powder
75 g Crushed peanuts
250 g Dark chocolate chips
150 g Brown sugar
20 g Psyllium husk

100 g Butter
250 g Super crunchy peanut butter
2 tsp Vanilla extract
1 Egg

Heat oven to 170 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 a little crumbly however you can easily squash it into balls. 
The size of the biscuits/cookies will depend on the amount of dough used - they don't spread a great deal when baking. Place balls of the dough on the baking tray in a 6 x 5 configuration.
I don't know how many cookies the batch makes as once again my daughter and I ate quite a lot of the dough ????

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!