Gluten-free peanut butter cookies
- 375g jar crunchy peanut butter
- 1 cup caster sugar
- 1 egg, lightly beaten
- 1 cup macadamia nuts, chopped
- 1/2 cup milk choc bits
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.