Gluten Free and Dairy Free Peanut Butter Chocolate Chip Cookies

Guys! I'm so sorry I've been a bit slack on the blog front. A mix of settling into a new kindy routine and Jeremy teething has just got me wiped out. Anyway my insta-story game has been pretty good though, so if you want to keep up with our adventures, make sure you follow me on insta! 

I made these on my insta story yesterday and got such a good response I thought I should share the recipe here! I kind of freak out when it comes to gluten free and dairy free baking as I'm just not very experienced working with these substitutes and I often find the ingredients necessary like almond meal and gluten free flour can get a bit pricey. I loveeee these cookies because they are gluten free and dairy free, they are melt in your mouth delicious, they use ingredients most kiwis have in their cupboards and they literally take 2 minutes to whip up. 

This particular batch i have adapted to be breast milk boosting by adding some flaxseed and brewers yeast. If you are a breast feeding mum, soak 2t flaxseed in 2T warm water for like 5 mins and add that with 3T brewers yeast to the mixture at the end! 

Also one more thing to note is that these are just so incredibly soft and crumbly when they come out of the oven so make sure you are super careful when shifting them from the baking tray to the cooling rack 

These aren't on the weight watchers list as they are quite sugary, so I will be experimenting with a refined sugar free version soon but for now, just indulge xx

Peanut Butter Chocolate Chip Cookies (DF,GF) 

1 cup smooth peanut butter

1 cup white sugar

1 egg

1/3 cup dark chocolate chips

1. Pre-heat the oven to 180 degrees celcius

2. Soften peanut butter in the microwave for 30 seconds

3. Add sugar, egg and chocolate chips to the softened peanut butter and mix till combined

4. Portion out cookies using an ice-cream scoop

5. Bake for 15 mins

6. Transfer to a cooling rack very carefully so that the cookies harden