Jamie Oliver

Gluten-free peanut butter & chocolate chip cookies

Dairy-free, too

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Gluten-free peanut butter & chocolate chip cookies

Makes 25
Cooks In35 minutes plus cooling
DifficultySuper easy
Nutrition per serving
  • Calories
    184
    9%
  • Fat
    13.4g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    4g
    9%
  • Carbs
    11.8g
    5%
  • Sugar
    11.1g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    184
    9%
  • Fat
    13.4g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    4g
    9%
  • Carbs
    11.8g
    5%
  • Sugar
    11.1g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 200 g dairy-free margarine , (suitable for baking), plus extra for greasing
  • 100 g crunchy peanut butter
  • 200 g golden caster sugar
  • 200 g gluten-free plain flour
  • 200 g ground almonds
  • 2 large free-range eggs
  • 125 g dairy-free milk chocolate
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Method

Preheat the oven to 180ºC/350ºF/gas 4. Grease two large baking trays with a little margarine and line with greaseproof paper.

In a bowl, beat the margarine, peanut butter and sugar for around 5 minutes, or until light and fluffy. Beat the eggs in a separate bowl, then fold into the mixture with the flour and ground almonds. Roughly chop and fold through the chocolate.

Place heaped teaspoons of the mixture onto the prepared trays, leaving a rough 4cm gap between each. Lightly pat the mixture to flatten slightly, then pop in the hot oven for 12 to 15 minutes, or until golden. Leave to cool for 5 minutes, before transferring to a wire rack to cool completely. Serve with a glass of cold milk or a nice cup of tea.

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