Peanut butter cookies
Nutty, buttery and quick to make, these crisp peanut butter cookies are gluten-free and great for baking with kids. Have them ready in just under 30 mins.
- 1 egg
- 230g golden caster sugar
- ½ tsp vanilla extract
- 1 tsp sea saltplus extra to sprinkle on top
- 200g smooth peanut butter
- a handful roasted peanutschopped
Nutrition: per serving
- kcal218
- fat11.3g
- saturates2.7g
- carbs21.9g
- sugars20.5g
- fibre1.1g
- protein6.4g
- salt0.6g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4 and line 2 baking trays with baking paper or silicone baking mats.
step 2
In a large bowl, whisk the egg into the sugar until fully combined. Add the vanilla and salt, and stir to combine with a wooden spoon. Mix in the peanut butter until well combined and a dough forms. Leaveto stand for 5-10 minutes to firm up.
step 3
Form the dough into 12 balls and spread evenly across the baking trays. Press lightly to flatten them slightly and sprinkle over a little extra salt and chopped peanuts.
step 4
Bake for 10-13 minutes or until golden brown. Transfer to a wire rack to cool for 10 minutes before eating. These can be stored in a tin for up to 3 days or frozen for up to 2 months.
