March 24

Peanut Butter Cookies

A friend of mine shared this recipe with me quite a while ago, and like many of my recipes from the past year or so, it’s been sitting there waiting to be released to the wide world. She always goes that extra mile when we catch up or when Bella visits to ensure that we have delicious gluten free treats. It’s so delightful!

These cookies are great to bake when your limited for time, and especially when we want to impress visitors coming with warm freshly baked cookies. We love making them as after school snacks and as weekend treats.

Peanut Butter Cookies

Prep timeCook timeTotal time
3 mins12 mins15 mins

I like to use a size 70 ice cream scooper to form these biscuits. With this size scooper the recipe makes 34 biscuits.

Author: Essential Olie
Serves: 34

Ingredients

  • 1 cup Crunchy Peanut Butter*
  • 1 cup Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 egg

Method

  1. Preheat oven to 170°C (fan forced).
  2. Line 2 baking trays with greaseproof paper.
  3. In a mixing bowl mix all ingredients together.
  4. Using a small ice cream scooper or 2 teaspoons, scoop cookie dough onto a prepared baking tray leaving enough room for the cookies to spread.
  5. Bake for 12 minutes.
  6. Cool on a wire rack.

Notes

* I like to use the Sanitarium Natural Crunchy Peanut Butter.

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