Peanut butter, chocolate chip and oat cookies. Simple, tasty and gluten free!

These cookies are one for those who love peanut butter and want a gluten free cookie recipe. If you would like to make them a little healthier, you can substitute raisins for the chocolate chips.

Ingredients (makes approx. 12 peanut butter, choc chip and oat cookies):

• 200 g / 7 oz crunchy peanut butter
• 75 g / 2.7 oz honey
• 1 egg (medium or large)
• 0.25 tsp bicarbonate of soda
• 75 g / 2.7 oz chocolate chips (whatever type of chocolate is your favourite)
• 50 g / 1.8 oz oats

Method:

Pre-heat the oven to 180 degrees C (160 fan)/ 356 degrees F/ Gas Mark 4. Grease and line two baking trays with greaseproof baking paper.

Put the peanut butter and honey in a bowl and stir together. Add the egg and beat the ingredients together until combined. Add the bicarbonate of soda and give the cookie mixture another stir. Finally, add the chocolate chips and oats and mix again until you have a soft, sticky cookie dough.

As the mixture is rather sticky, I used an ice cream scoop to help me pick up and put scoops of the dough onto the baking sheets. You can just use two dessertspoons – one to scoop up the mixture and the other to push it off onto the tray. The mixture will only spread out a little in the oven, so if you want flatter cookies you should flatten the scoops of dough before putting the tray in the oven.

Bake for 10-15 minutes. I checked mine after 10 minutes and they were still a little soft. I turned the oven off and left them in the oven for another 5 minutes. Remove from the oven and transfer to a cooling rack to finish cooling completely.

Store your peanut butter, choc chip and oat cookies in an airtight container in a cool, dry place and they will keep for up to four days.

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If you’re looking for other cookie recipes, you could try:

 

Quick golden syrup cookies

 

 

 

 

Butter and jam thumbprint biscuits

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© Claire Huston / Art and Soul