No flour? No problem.
A handful of ingredients + one bowl and you'll have something home baked to dunk in your coffee in under half an hour.
Total time to make : 20 minutes Time to prep : 5 minutes
Time to bake : 14 minutes
Servings : 12 cookies
250g peanut butter - smooth or crunchy, I prefer cheaper own-store-brands to bake with
70g light brown sugar
70g white granulated sugar
75g white chocolate chips or chunks
1 tsp vanilla paste or essence
1/2 tsp salt (feel free to skip if your nut butter is already salty)
Preheat a fan oven to 175C and line a baking tray with non-stick baking paper
In one bowl, mix the peanut butter and sugar together until it becomes a thick paste, then add the egg in with the vanilla and salt if using, mix until just combined
Fold in the white chocolate chips so they're evenly distributed throughout the dough
Use an ice-cream scoop or heaped tablespoon to make golf-ball sized balls of dough and place them on the baking tray about an inch apart. Use a fork to 'cross' the top or use the heel of your hand to press the cookies flat. The cookies won't spread in the oven so you need to shape them whilst they're in a dough
Bake for about 14 minutes, they will look under-baked when you take them out the oven but once they've cooled they will firm up and keep a semi-soft centre, if you like them crunchier, bake them for 2 minutes longer
Wait until completely cooled before you pick them up - or they will crumble!
7g protein, 18g carbs, 13g fat
Good to know:
I like using a 50:50 ratio of brown and white sugar but this recipe will work with any sugar; golden caster, white granulated, light brown, dark brown, coconut... whatever you have
To store, keep at room temperature in an airtight container for up to 5 days
Gluten free, for dairy free use chopped nuts instead of chocolate chips