Name: How to make Peanut Butter and Dark Chocolate Chip Cookies - Gluten and Dairy Free
Prep time: 10 min
Cook time: 12 min
Ingredients: 225g smooth peanut butter; 80g soft brown sugar; ½ teaspoon bicarbonate of/baking soda; ⅛ teaspoon fine salt; 1 medium egg, beaten; 1 teaspoon vanilla paste or extract; 50g dark chocolate, chopped (70% cocoa solids); sea salt granules (optional)

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I only recently came across this wonderful Nigella recipe for Peanut Butter and Dark Chocolate Chip Cookies. And what a find it was! Bursting with peanut butter flavour, they have a light, soft, melt in the mouth texture, studded with delectable luscious lumps of chopped dark chocolate. It is not as sweet as many flourless peanut butter cookies and the addition of bicarbonate of soda ensures a wonderful airy biscuit. With no flour or dairy, you need only 6 ingredients to make these quick and easy delectable treats. You can even easily convert them to vegan cookies with no processed sugar. (See here.)

How to make Peanut Butter and Dark Chocolate Chip Cookies – Gluten and Dairy Free

Collect all your ingredients together:

smooth peanut butter
soft brown sugar
bicarbonate of/baking soda
fine salt
medium egg, beaten
vanilla paste or extract
dark chocolate, chopped (70% cocoa solids)
sea salt granules (optional)

Now make these fabulous cookies:

Weigh the peanut butter, sugar, bicarbonate of/baking soda and salt into a mixing bowl and beat to mix with a wooden spoon.
Stir in the beaten egg and vanilla until throughly mixed but do not over mix.
Chop the chocolate into small chunks and fold into the cookie dough. Again be careful not to over mix.
Scoop out 12 – 14 cookies, roughly 2 tablespoons in size. I use a small ice cream scoop.
Use your hands to roll the dough into neater balls and top with a small pinch of sea salt, if using.
Lay spread out on a baking parchment lined baking tray and cook in the centre of a preheated oven for 11 – 12 minutes, until very slightly browning on the edges. Remember, they will continue to cook when they come out of the oven. If you over-cook them, they will become dry.
Leave on the tray for 10 minutes and then transfer to a wire rack to cool.

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Photograph of Peanut Butter and Dark Chocolate Chip Cookies - gluten and dairy free

How to make Peanut Butter and Dark Chocolate Chip Cookies – Gluten and Dairy Free

Peanut Butter and Dark Chocolate Chip Cookies – bursting with peanut butter flavour, they have a light, soft, melt in the mouth texture, studded with delectable, luscious lumps of chopped dark chocolate.

Makes 12 – 14

Course afternoon tea, Morning Coffee, Snack, treat

Keyword dairy free, dark chocolate, gluten free, peanut butter

Prep Time 10 minutes

Cook Time 12 minutes

Ingredients

225g smooth peanut butter
80g soft brown sugar
½ teaspoon bicarbonate of/baking soda
⅛ teaspoon fine salt
1 medium egg, beaten
1 teaspoon vanilla paste or extract
50g dark chocolate, chopped (70% cocoa solids)
sea salt granules (optional)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 160°C/180°C/350°F/Gas 4.
Weigh the peanut butter, sugar, bicarbonate of/baking soda and salt into a mixing bowl and beat to mix with a wooden spoon.
Stir in the beaten egg and vanilla until throughly mixed, but do not over mix.
Chop the chocolate into small chunks and fold into the cookie dough. Again be careful not to over mix.
Scoop out 12 – 14 cookies, roughly 2 tablespoons in size. I use a small ice cream scoop.
Use your hands to roll the dough into neater balls and top with a small pinch of sea salt, if using.
Lay spread out on a baking parchment lined baking tray and cook in the centre of a preheated oven for 11 – 12 minutes, until very slightly browning on the edges. Remember, they will continue to cook when they come out of the oven. If you over-cook them, they will become dry.
NB Smaller 1 tablespoon size cookies will take around 8 minutes to cook
Leave on the tray for 10 minutes and then transfer to a wire rack to cool.