These are ridiculously good and they just happen to be gluten-free! Chewy, densely rich and very, very moreish. Perfect to make for Coeliac Awareness Week – 9-14th June 2025.  

Makes 12–15  

Ingredients 

• 3/4 cup sugar  
• 1 cup peanut butter  
• 1 large egg  
• 50g dark chocolate, roughly chopped   
• 1 teaspoon vanilla extract (optional)  

Method 

1. Preheat the oven to 180°C and line a baking tray with baking paper.  
2. With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly.  
3. Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm.   
4. Bake for 14–16 minutes, flattening again at the 8-minute mark.  
5. Cool on a rack. Store in an airtight container.  

Note: These cookies are very filling as the peanut butter adds plenty of protein.   

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