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Nadege Preston

Nadege Preston


Total Article : 82

About Me:Hi I’m Nadege and I study French at the University of Leeds, and I have just completed my third year abroad in Montpellier studying literature and enjoying the sunshine! I love art; painting and being creative, as well as photography and baking. Travelling is my favourite hobby at the moment; experiencing the French language and culture. I hope you enjoy reading some of my articles!

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Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies

This flourless recipe means that those of you who are gluten intolerant can still enjoy these scrumptious cookies! Cooking gluten free often means that by subsidising normal plain flour to gluten free flour, the taste is unfortunately different and the texture of the cookies is often very crumbly. Therefore, this means that the look of your bake will not be as eye-catching as it is hard for the cookies to not crumble!


It is therefore a lot easier and tastier to simply deduct the flour completely from your bake! There are many cookie recipes which do not use flour and in my opinion produce amazing, soft, cookie-dough-like cookies that will melt in your mouth!  


For all you peanut butter lovers out there, this is the perfect recipe which combines peanut butter with chocolate to give the ultimate taste. To begin you will need the following ingredients:


1 large egg

1 teaspoon vanilla extract

250g peanut butter smooth

90g golden caster sugar

1 teaspoon bicarbonate of soda

190g chocolate chips (or simply cut up bars of chocolate as this will mean you can have chunkier chocolate chips – and you will have better quality chocolate)


Firstly, preheat you oven to 150 degrees for a fan oven, or 170 degrees for a conventional oven.


Then, simply place baking sheets over two large baking trays.


For the mix, firstly whisk the egg, then add the peanut butter and mix together until a dough is formed (this will be a work-out in itself!). Then add the sugar, bicarbonate of soda and vanilla extract and mix well. Then, fold in the chocolate chips.


Take 1 ½ tablespoons of the dough for each cookie. I find that using your hand to roll the dough into the shape of a cookie works best, for the dough to stick together. Then, with the back of your spoon pat the cookie down gently onto the baking paper.


Once all the cookies are added onto the baking sheets, simply put them in the oven to bake for approximately 10 minutes, or a couple extra minutes for crispier cookies depending on preference.


Leave to cool for 10 minutes before removing them from the baking paper, and leave on a wire rack to cool completely.





IMAGE URL: Own image.

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