Gluten-Free Peanut Butter Cookies
RACHEL MORROW
Did you know you could create gluten-free cookies with just 3 ingredients? We are all about simplifying things in the Food Matters Kitchen, which is why we created these little beauties for you! So simple - and great for getting the kids in the kitchen with you!
PEANUT BUTTER INGREDIENTS
- 1 cup 100% crunchy peanut butter
- 1/3 cup coconut sugar
- 1 large free range egg
RAW CHOCOLATE FOR DIPPING
- 1/4 cup raw cacao powder
- 1/4 cup melted coconut oil
- 3 tbsp pure maple syrup
Method
Mix all cookie ingredients together in a bowl.
Scoop out small portions of the cookie dough, roll in balls and press down on a lined baking tray.
Bake in the oven at 350°F (180°C) oven for around 12 minutes, or until golden brown.
Allow to cool on wire rack while you mix together raw chocolate ingredients.
Whisk together raw cacao, melted coconut oil and maple syrup in a small bowl.
Once cookies are cooled, dip half of the cookie in raw chocolate and place back on the wire rack to set.
You may need to place dipped cookies into the fridge or freezer for the raw chocolate to set.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.