Flourless and gluten-free Peanut Butter Cookies – they’re virtually sinless if you don’t count the sugar and chocolate chips. A few days ago YUM YUM dropped off a fabulous gym kit for me (did you read this post about getting my BC body back?) and two boxes of peanut butter sachets for the kids. Inspired by the delivery, we decided to make a staple in our home – Peanut Butter Cookies!
These crumbly, decadent little cookies are a wonderful lunchbox treat, or teatime accompaniment, and literally melt in your mouth. It’s the simplest of recipes – even Soph could make it (with a little guidance) – so this is a fabulous bake to involve your kids with! Basic baking techniques like the measuring, beating and combining are such brilliant practice to strengthen the little muscles in fingers and hands – all important to help with fine motor skills and eventually, writing. The other benefits of baking with your children are that it helps with co-ordination, maths and planning!
Here’s what you need to bake these moreish cookies:
400g YUM YUM peanut butter
225 grams sugar
180 grams chocolate chips
- Preheat the oven to 160 degrees (320 degrees Fahrenheit) and line two baking sheets with baking paper.
- Combine the peanut butter, egg and sugar on low speed with an electric beater until well mixed. Mix in the chocolate chips until combined.
- Roll the dough into walnut-sized balls, place them at least 3 centimetres apart (they do spread slightly) and flatten with the back of a fork.
- Bake the cookies for 12 – 15 minutes, until firm to the touch and cool on wire racks. Stored in an airtight container, they should keep a week, but let’s be honest, these are not going to last!
Simple, right? These cookies hero a basic staple in most homes and are super quick to whip up. Let me know how you enjoy them!