It’s now that time of year when I start to think about what we can bake to give as gifts to friends and family for Christmas. It’s something that Granny has always done but I love how nowadays giving the gift of biscuits, cakes & mince pies at Christmas has become such a popular thing. Today we’ve got a lovely and amazingly simple Peanut Butter Cookie recipe to share from the lovely Lauren at Dilan and Me.
What I love about this Peanut Butter Cookie recipe is it’s simplicity but not only that the recipe is dairy, soya and gluten free (!!), making it the perfect gift for those with allergies and intolerance’s – after all, that’s no reason why anyone should be left out from the Christmas baking gift-giving!
Here’s what Lauren has to say about her Peanut Butter Cookies recipe:
This is probably my all time favourite recipe because it’s so simple (& great for baking with a kids!) and so tasty. Plus with a little extra effort these can look really gorgeous and make a lovely gift. They are also great for people with allergies as they are free from a lot of the top 14 allergens. If egg is an issue for you I would recommend using aqua faba (chickpea brine).
- 1 cup Peanut Butter crunchy or smooth
- 1 cup Caster Sugar
- 1 Egg
- Dark Chocolate Chunks optional
- Crushed Peanuts optional
- Line a baking tray with greaseproof paper and pre-heat your oven to 180°c.
- Place all the peanut butter, sugar, egg and chocolate chunks in a bowl and mix well.
- Transfer spoonfuls of the mixture onto your pre-lined baking tray and gently press down on each spoonful with a fork to flatten a little & create a cross pattern.
- Bake at 180°c in your preheated oven for 10-12 minutes. Remove from the oven once they start turning golden brown at the edges. The cookies will still be soft when you take them out but will harden as they cool.
- Transfer to a wire wrack when cool enough to touch and allow to cool completely.
- Once completely cool, melt some dark chocolate and drizzle over the cookies. Sprinkle with some crushed peanuts to finish.
All recipe and photo credit goes to Lauren at Dilan and Me. Thank you for sharing with us, Lauren!