These are ridiculously easy to make, yummy as, and they just happen to be gluten free! Chewy, densely rich and very moreish. 

Makes 12–15 cookies 

Ingredients:

1 cup sugar 

1 cup peanut butter 

1 large egg 

50g dark chocolate, roughly chopped 

1 teaspoon vanilla extract (optional) 

Method:

Preheat the oven to 180°C and line a baking tray with baking paper. 

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. 

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. 

Bake for 14–16 minutes, flattening again at the 8-minute mark. 

Cool on a rack. Store in an airtight container.