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
(15 votes)
Cook: 20 Mins
Serves: 12
Price: 13p per serving
Nutritional Information
Each 39g serving contains
Energy
548kj
131kcal
548kj
131kcal
7%
Fat
5.9g
5.9g
Med
8%
8%
Saturates
1.3g
1.3g
Low
7%
7%
Sugars
3.3g
3.3g
Low
4%
4%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1406kj/336kcal
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.