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.
- 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
- Preheat the oven to 180°C (Gas Mark 4)
- Beat together the peanut butter, sugar, bicarb and salt.
- Gently beat in the egg and vanilla extract.
- Fold in the chocolate chips (we kept them in the fridge beforehand)
- Scoop out heaped tablespoons of the cookie dough onto lined baking sheet.
- 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.
- 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.
- Eat them! They’re completely addictive, don’t say I didn’t warn you.
Recipe adapted from Simply Nigella (of course).