Recipes
Recipes

Gluten-free peanut butter cookies

Baking these delicious biscuits from Briony Williams is so easy, using flour made from rice and maize

Baking these delicious biscuits from Briony Williams is so easy, using flour made from rice and maize

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(15 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 13p per serving

Nutritional Information

Each 39g serving contains

Energy
548kj
131kcal
7%
Fat
5.9g
Med
8%
Saturates
1.3g
Low
7%
Sugars
3.3g
Low
4%
Salt
0.20g
Low
3%
of your reference intake.
Typical energy values per 100g:
1406kj/336kcal

Ingredients

30g dairy-free soya spread, softened

3tbsp maple syrup

2 medium eggs

75g Sun Pat No Added Sugar Crunchy Peanut Butter

50g gluten-free porridge oats

130g Asda Free From Plain Flour

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray.
2
Beat the spread then stir in the syrup and the eggs. Mix in the peanut butter then the oats and flour. Add a little more flour if needed.
3
Divide the dough into 12 balls. Arrange on the tray with space between them and flatten with a fork.
4
Bake for 15-18 mins until golden. Cool on the tray.