Let’s talk about cravings that’ll satisfy a sweet tooth. There are so many things that you can pick up and grab to curb these cravings, but if you’re gluten intolerant, life gets a little tougher.

Okay, maybe not so much these days as there really are an incredible amount of options popping up on the market in every country I’ve travelled to, but if you’re like myself and are lactose intolerant as well, the options are narrowed down tenfold.

Of course, there are still so many things I can get to kick my sweet fix but as much as my sweet cravings present themselves, I am still health conscious and don’t want to be eating a cookie with 402584903753 ingredients. So, I want to talk about homemade goodness.

I posted my super quick vegan banana chocolate brownies that are one of my go-to’s as they’re so simple and so so so good. But to mix it up a little, I want to share my newly developed recipe for gluten free peanut butter cookies.

Yes, I bloody love peanut butter and I’m sorry if you are looking for a sweet fix and have a peanut allergy or don’t like the good stuff, it’s pretty much my best mate when it comes to baking.

These babies are something I’ve been working on for a while. I had a recipe a while back that I started out with that were good, but they weren’t perfect. I’ve tweaked and tweaked over the years and am finally happy with what I’m about to share. They don’t have the crunch of a “regular” cookie (they are gluten free after all) but they also don’t completely crumble just by looking at them like in the original recipe, so I feel we’re in a good place here.

So, here we go:

Makes 10 medium sized cookie

• 220g peanut butter – smooth, 100% peanut
• 100g coconut sugar
• 3 Tablespoons almond flour
• 1/2 teaspoon baking powder
• 1 egg
• 2 Tablespoons cacao powder
• 80g dark chocolate (I use 70% Lindt but any will do – the receipt also works fine without the added chocolate)
• Sea salt

Start by thoroughly mixing your peanut butter in a large bowl to combine the oils and smooth out any lumps. Add the sugar and mix. Stir in the almond flour, cacao & baking powder and mix.

Finally, stir in the egg until it all comes together.

Using your hands, take enough to roll into a ball about 1 inch and place on a baking sheet lined with Silpat or parchment. Continue until all of the mixture is used and place about two inches apart.

Using the back of a spoon, gently press in the middle of each ball, then, using your fingers press across to indent the top of the cookie.

Place into the centre of an oven at 170 C and bake for 12 minutes.

Once you remove them, sprinkle lightly with sea salt and allow to cool completely before attempting to eat them!… Trust me here, we’ve spent time getting this recipe so that these cookies don’t disintegrate at a touch so this time is crucial to allow them to set properly.

Try not to eat them all at once, and enjoy with a strong black coffee!

LL, xo