We love peanut butter in our house and we love chocolate........ But the two together is twice the delight! They seem to be a perfect pair and there are so many ways to throw them together to feed the desire.....
These peanut chocolate-chip biscuits are the most incredibly simple biscuits to make. Originally I tried making a version with Reece's peanut butter cups, but for me they didn't quite work and it was a bit of a pfaff chopping them up. So I ditched that idea and went for straight peanut butter and chocolate chips. You pretty much throw everything in a bowl and mix it together with a spoon!
Because they are so easy to make, they are fab for cooking with kids. Line up the ingredients and leave them to it. Who cares about the mess? These really can't go wrong.......
They are crisp, very peanutty and interestingly, not too sweet. Despite the addition of the chocolate chips, they actually taste quite healthy........ for a sweet biscuit! And they don't spread like large cookies either. They keep their little fork marks and stay looking like, well............ proper biscuits.
There is no additional fat in the base mix and the high ratio of peanut butter means they are full of nutty protein and fibre and satisfyingly filling. Which also makes them a great fuel-filled snack. Just make sure you go for the natural peanut butter which doesn't have a load of added sugar.
Simple...... straight forward.......... delicious!
Peanut-Chocolate Chip Biscuits - gluten free
Ingredients (makes 24 cookies)
225g crunchy peanut butter (or smooth if you prefer)
175g caster sugar
1 teaspoon bicarbonate of soda
2 tablespoons gluten free plain flour
1 large egg - lightly beaten
80g milk or plain chocolate chips
- Pre-heat the oven to 180 C/350 F/Gas 4 and line 2 to 3 baking sheets with baking paper.
- Put the peanut butter, sugar, bicarbonate of soda, flour and egg in a large bowl and mix
- Add the chocolate chips and mix again until evenly distributed.
- Take small amounts of the mixture and using your hands roll into small balls.
- Place on the baking sheet with a little space between each.
- Use either your hands or a fork to gently flatten each dough-ball.
- Bake for 12 to 15 minutes.
- Remove from the oven and leave on the trays until they have hardened slightly. Then transfer to a wire rack to cool completely.
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