These gluten-free chocolate peanut butter biscuits are rich, chewy, and packed with flavour. Made with simple ingredients, they’re an easy treat everyone can enjoy.
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I had a dilemma. It was a really big dilemma. The recipe I wanted to make looked mouthwatering but it called for one cup of peanut butter.
I only had one cup of the best peanut butter ever left in the jar. What did I want more - biscuits or peanut butter? What if the biscuits were no good and I wasted the peanut butter?
See what a problem I had? Eventually the biscuits won out and I reluctantly spooned the precious golden paste into the batter.
When it came time to roll the balls of dough to make gluten free chocolate peanut butter biscuits I was seriously dubious.
I just couldn't see how the ingredients were going to come together in the oven to make anything even remotely resembling a biscuit but I shoved the tray in the oven and hoped for the best.
Wow was I rewarded for my leap of faith (yes when really good peanut butter is being sacrificed it's a leap of faith).
What emerged from the oven was a golden disc of crunchy, peanutty, chocolatey goodness. They were a little bit crumbly but that is about the only negative thing I could say about them.
At last the cookie jar was re-stocked although it's now in need of another bake-up. If only I had more peanut butter. Enjoy!
What about you? Do you ever have dilemmas about using good ingredients in cooking for fear of wasting them?
Recipe
Gluten free chocolate peanut butter biscuits
Ingredients
- 1 cup smooth peanut butter mine was smooth/crunchy
- ¾ cup caster sugar
- 1 large free-range egg lightly beaten
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ¾ cup dark chocolate chips or dark chocolate chopped up
- ½ cup roasted salted peanuts
Instructions
- Pre-heat the oven to 160C (350F) fan-forced and line two baking trays with baking paper.
- In the bowl of an electric mixer, beat the peanut butter, sugar, egg, bicarbonate of soda and salt together until combined and then fold in the chocolate and peanuts.
- Roll level tablespoons of dough into balls and flatten them slightly then place on the trays leaving 3 cm between each one.
- Bake for approximately 14 minutes or until puffed.
- Leave to rest on the trays for 5 minutes before transferring to a wire rack to cool.
- They will firm up as they cool so don't worry if they're a bit soft straight out of the oven.
Nutrition
Maureen | Orgasmic Chef says
Yes, I am the same way, especially if there's just a little bit of the good stuff left. I had a recipe that called for my last cup of really good maple syrup and I thought for over an hour before using it. :)
I hope you and the bub are well and you're not too uncomfortable!
Claire says
Haha glad I'm not the only one. We are doing well :-)