Gluten-free peanut butter cookies

Serves:

Ingredients

• 375g jar crunchy peanut butter
• 1 cup caster sugar
• 1 egg, lightly beaten
• 1 cup macadamia nuts, chopped
• 1/2 cup milk choc bits

Method

Preheat oven to 180ºC and line trays with baking paper.

Place peanut butter, sugar and egg into a mixing bowl.

Stir with wooden spoon until mixture is no longer sticky. Stir in nuts and choc bits.

Roll mixture, 1 tablespoon at a time, into balls.

Place on baking trays, allowing room for spreading. Flatten slightly with fingertips.

Bake for 12-15 mins or until light golden. Cool on trays for 5 mins. Transfer to wire rack to cool completely.

Serving Suggestions

Note