When I posted about getting a KitchenAid mixer several people messaged me to say that I had to name it. You won’t be surprised to hear that I’ve named it “Nigella”. My fandom knows no bounds.

These cookies were the first thing I made with my new mixer and they really are the easiest thing ever. They are flourless which is great for coeliacs or those who have a wheat/gluten intolerance. Obviously if you need them to be 100% gluten free then make sure you check all the other ingredients, particularly the chocolate chips as a lot of chocolate contains barley malt extract.

Ingredients

• 225g Smooth Peanut Butter (I used M&S)
• 100g Soft Light Brown Sugar
• ½ teaspoon Bicarbonate of Soda
• A pinch of Fine Sea Salt
• 1 large free range egg
• 1 teaspoon of pure vanilla extract
• 50g dark chocolate chips

Method

1. Preheat the oven to 180°C (Gas Mark 4)
2. Beat together the peanut butter, sugar, bicarb and salt.
3. Gently beat in the egg and vanilla extract.
4. Fold in the chocolate chips (we kept them in the fridge beforehand)
5. Scoop out heaped tablespoons of the cookie dough onto lined baking sheet.
6. The original recipe says to bake for 10 minutes and maybe it’s because I made my cookies too big but they weren’t ready. They were totally raw. So I’d say 15 minutes but obviously it’s up to you. I whacked mine back in to cook through and golden up a bit.
7. The cookies will be soft when you remove them from the oven. Leave them on the baking sheets for a bit and transfer to wire rack when they’ve cooled.
8. Eat them! They’re completely addictive, don’t say I didn’t warn you.

Recipe adapted from Simply Nigella (of course).