These gluten-free chocolate chip cookies are only 152 calories and use less than 10 ingredients.
Our gluten-free chocolate chip cookies have the added bonus of peanut butter which gives them a lovely nutty flavour. They are easy to make with three steps in the method. Rolling the dough into logs and cutting with a knife is a simple way to ensure a consistent size cookie is achieved.
Ingredients
- 100g butter, softened
- 60g crunchy peanut butter
- 100g light brown soft sugar
- 1 egg
- 1/2tsp vanilla essence
- 200g medium oatmeal
- 50g gluten-free plain white flour
- 1/4tsp gluten free baking powder
- 100g dark or milk chocolate, cut into small chunks
Method
Cream the butter, peanut butter and sugars until light and fluffy. Mix in the egg and vanilla essence then the oatmeal, baking powder and chocolate chips. Chill the dough for 20 mins.
Divide the mixture onto two pieces of cling film. Shape two 15cm long logs. Chill in the fridge or freezer until firm.
Heat the oven to 200C. Cut each cookie dough sausage into 1.5 cm thick disks. Space out on a couple of lined baking trays.
Bake for 8 mins until golden. Cool on the tray a little before transferring to a cooling rack.
Top tips for making gluten-free chocolate chip cookies
Porridge oats ground in a food processor is a good alternative if you can’t find oatmeal. Senior Food Writer Jessica Ransom recommends using the best quality peanut butter you can afford so that you limit additives and unnecessary sugars and sweeteners. She recommends ManiLife Deep Roast Crunchy Peanut Butter.
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