I always have a few gluten free recipes on hand and this recipe could not be simpler if you tried. These super delicious biscuits only use a handful of ingredients and are both gluten and dairy free. So if you love peanut butter, give these beauties a try!
INGREDIENTS
Makes about 18 cookies
250 grams peanut butter - room temperature
110 [½ cup] grams caster sugar
100 grams brown sugar
1 large egg - room temperature
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract or paste
CINNAMON SUGAR
3 tablespoons white sugar + 1 teaspoon cinnamon
METHOD
Preheat your oven to 180C (350F). Line a baking tray with parchment paper.
In a bowl, mix together all the ingredients until combined.
Take a tablespoon of the mixture and roll into balls. Roll the balls in the cinnamon sugar and place on the lined baking tray spaced evenly apart (approximately 4 cm). With a fork, press each ball to about ½ cm thickness - making a criss cross pattern on each biscuit. Refrigerate for at least 3 hours.
Bake for 10 minutes or until the biscuits are lightly coloured. Allow them to cool completely on the baking tray.
STORAGE
Store in an airtight container in the refrigerator for up to a week.
TIPS + TRICKS
If you want to be prepare in advance - you can always refrigerate the balls of biscuit dough for up to 5 days. Just make sure you store them in an airtight container.
You can always add some additional chopped peanuts for some extra crunch or white chocolate chips for some added sweetness!