Peanut Butter Cookies | Made From ScratchOh, there really is something so perfect about peanut butter and chocolate - it really is such a delicious combination! I made these cookies for the Terrarium workshop at Studio 46 earlier this week and were gone before I knew it - and even better they’re gluten free I promise  you wouldn’t know if I didn’t tell you, they’re that good! Also here is a little sneak peek of the gorgeous Terrarium Workshop which was beautifully photographed by Gem from Blackbird - if you miss out on this workshop be sure to take a peek at our schedule, there are so many gorgeous workshops attend. x
Click read more for the recipe.

Gluten Free Peanut Butter & Chocolate Chip Cookies

1 cup crunchy peanut butter
3/4 cup brown sugar
1 egg, lightly beaten
1/2 teaspoon baking soda
pinch salt
3/4 cup chocolate chips
2 tablespoons vanilla essence
Preheat oven to 180°C, and line two baking trays with baking paper. In a large bowl, beat together the peanut butter, brown sugar, egg, baking soda, salt and vanilla until well combined - be sure not to over beat, as the oil from the peanut butter can separate.
Roll small golfball sizes balls of cookie dough and place on the lined baking trays, at least 2 cm apart. Bake for around 10-15 minutes, rotating the baking trays half way through baking. Allow to cool slightly on the trays before transferring to a wire rack to cool.
These cookies will keep in a airtight container at room temperature for around week.
For more delicious recipes to try click here.