Gluten-free peanut butter & chocolate chip cookies

Dairy-free, too

Gluten-free peanut butter & chocolate chip cookies

Gluten-free peanut butter & chocolate chip cookies

Serves Makes 25
Time Cooks In35 minutes plus cooling
DifficultySuper easy
Nutrition per serving Plus
  • Calories 184 9%
  • Fat 13.4g 19%
  • Saturates 3.1g 16%
  • Sugars 11.1g 12%
  • Protein 4g 8%
  • Carbs 11.8g 5%
Of an adult's reference intake
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  • 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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  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease two large baking trays with a little margarine and line with greaseproof paper.
  2. 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.
  3. 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.