Gluten-free salted peanut butter chocolate cake cookies recipe

Gluten-free salted peanut butter chocolate cake cookies recipe

Flour-free, soft, cakey cookies, these are delicious with a glass of milk, cup of tea or hot chocolate. Or serve them with vanilla ice cream. They are as good warm as they are the next day when they get a little chewy. I prefer 60 per cent dark chocolate, but if you have a sweet tooth, go for 40 per cent.

Prep time: 10 minutes | Cooking time: 15 minutes

MAKES

12 big or 24 small cookies

INGREDIENTS

2 eggs

2 tsp baking powder

5 tbsp maple syrup

2 tsp vanilla extract

260g smooth peanut butter

100g chocolate/chocolate chips

¼ tsp sea-salt flakes

METHOD

Preheat the oven to 190C/170C fan/gas mark 5. Line two baking trays.

Whisk the eggs in a medium mixing bowl then whisk in the baking powder, maple syrup and vanilla extract.

Use a small wooden spoon or spatula to stir the peanut-butter jar well (to ensure you get a good mix of the oil and solid parts) then mix the peanut butter into the bowl.

Roughly chop the chocolate, then gently fold through. If using chips, stir straight in.

Use a spoon (or small ice-cream scoop) to measure out about 12 balls of batter (about one and a quarter tablespoons per ball, or two teaspoons if making 24 smaller cookies), spacing them out on