I love biscuits, maybe too much, but they are all absolutely full of Gluten and the Gluten free alternatives available in supermarkets in the UK are very expensive and frankly, not all that. These Gluten Free biscuits, made with peanut butter, are delicious and easy to make in less time than it would take you to go to the shops to buy a packet of ginger nuts. The recipe is super adaptable and its easy to add things and change it to your liking without it going wrong.
There is a good chance you’ll already have all of the ingredients, if not all of them are readily available in any decent corner shop in the UK. Stored in Tupperware and kept in a cupboard they will stay fresh for at least a week.
If you bake them for the time suggested below you will end up with a chewy, moist “cookie”, you can increase the baking time if you want them a bit firmer. Be careful not to cook them for too long or they will end up like dog biscuits.
These amounts will make about 12 cookies, you’ll probably need to do them in two batches as the average baking tray has enough room for about 6.
1 jar of 500g of peanut butter (I use the healthier no sugar peanut butter, if you’re using one with added sugar adjust the amount of sugar you add accordingly).
140g Stevia (double this if you’re using regular sugar).
4 beaten eggs
Preheat the oven to 180 degrees c and line the baking tray with greaseproof paper.
Mix peanut butter, eggs and sugar together until smooth.
Roll the mixture with your hands into the shape and size of a golf ball.
- Put rolled up ball on the baking tray about one inch apart, they will spread out during the cooking and you don’t want them to become one huge weird cookie.
Gently press the top of each biscuit with a fork.
Bake for 15 minutes then take out of the oven and leave them to cool a bit before removing them from the baking tray to wire rack to finish cooling off.
These are Tahini cookies, to make these replace half of the Peanut Butter with Tahini and sprinkle Sesame seeds on them before putting them in the oven. Other variations that work well are putting Cashews, Pecans (or your preferred nut of choice) or chocolate chips in the mixture.