Prep time
MinutesCook time
MinutesServes
Adults
Easy
Difficulty
Easy - Med - HardGluten-free Peanut Butter Cookies
Love cookies, but hate gluten? This recipe for gluten-free peanut butter, cacao and molasses cookies will be ready for you in less than half an hour.
Ingredients
Dry ingredients:
- 3/4 cup gluten-free flour
- 1/2 cup almond meal
- 1/2 tsp bicarb soda
- 1/2 tsp baking powder
- 1/4 tsp good quality salt
- 50-100 g dark chocolate of your choice, chopped into small chunks
Wet ingredients:
- 1/3 cup peanut butter
- 1/2 cup rice malt syrup
- 1/4 cup coconut oil, melted
- 3 tbsp molasses (preferably un-sulphered)
- 1 tsp vanilla bean paste or powder
- 1 'chia seed egg' (1 tbsp chia seeds, 3 tbsp coconut water, thickened)
- 40 ml nut milk (or your preferred milk)
Method
- If you don't have chia seed eggs on hand, combine chia seeds and coconut water and set aside to thicken
- Preheat oven to 170°C. Grease and line a baking tray with non-stick baking paper
- Combine all dry ingredients in a bowl, and stir to combine evenly
- Add all wet ingredients in a separate bowl and mix thoroughly, until smooth and creamy
- Pour the wet mix into the dry, and mix together until combined
- Using wet hands, make 12 balls and place on prepared tray
- Bake for around 15 minutes (on the top rack), or until your desired crunchiness!
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