My Chewy Gluten Free Peanut Butter Choc Chip Cookies (vegan, dairy free)
Say hello to my gluten free peanut butter choc chip cookies recipe! It's 100% vegan, dairy free and low FODMAP too, plus it's easy to make at home!
Ingredients
- 205g crunchy peanut butter
- 95g dairy free spread / margarine
- 105g maple syrup
- 65g caster sugar
- 50g brown sugar
- 3/4 tbsp vanilla extract
- 180g gluten free plain flour
- 115g dairy free chocolate chips
Instructions
- Preheat your oven to 160C and grease two baking trays.
- Place all your ingredients in a bowl except your flour and chocolate chips. Mix together until full combined and smooth. I used my electric hand whisk for this, but you can do it by hand too.
- Gradually add the flour and mix until combined. Then add in your chocolate chips and mix once more so they are evenly within the mix.
- At this point your mixture should be quite an oily dough. Using your hands or a spoon form round balls of the dough and place them on the baking sheet. Leave plenty of space between each ball as they will spread. I wanted large cookies so my balls were slightly larger than a golf ball. But you can go even bigger or smaller!
- Press each ball down with the back of a fork slightly.
- Place in the oven for around 15-17 minutes.
- Remove from the oven and leave for a few minutes of the trays to cool and harden a little. Then transfer to a cooling rack to finish cooling.
- Enjoy!