I fancied a few cookies today so got my google on this morning. I found this recipe on the BBC good food website and adjusted it for gluten free as well as making some additions.

The cookies turned out lovely and crunchy with a slightly gooey middle to them. Mossy is currently in a state of self loathing after eating a rake of them.

What you need – Recipe makes 12-15 cookies

225g Gluten free self raising flour (I used the Odlums Tritamyl self raising)

150g Butter, softened

1 egg

80g Soft brown sugar

80g Caster sugar

1 tsp vanilla essence

1 tsp of Xanthum gum

Half a tsp of salt

Chocolate chips to your taste (I used three Moser Roth mini chocolate bars (25 g each) from aldi which I cut into small cubes)

Peanut butter to your taste (I put in four generous tablespoons)


This is how we do it

  1. Preheat the oven to 190c and line two baking trays with greaseproof paper
  2. Mix the butter and the sugar together until combined and fluffy
  3. Add the egg and the essence and stir in
  4. Sift the flour, Xanthum gum and salt in and mix that mother up
  5. Add the chocolate and peanut butter. Make sure it’s incorporated fully to the mix
  6. Using two teaspoons, spoon little balls of the mixture on to the trays. The cookies will expand so leave enough space for this. I had 12 per tray in four rows of 3.
  7. Bake for 8-10 minutes until brown. Make sure not to over cook, you don’t want them getting too brown. Keep an eye on them!
  8. Once out of the oven they will still be kind of squidgy and they will take a few minutes to cool a little and firm up. Don’t try and move them until you have left them harden for a few minutes.
  9. Move your cookies to a wire rack to cool fully.
  10. EAT. My advice is to  try to stop at 3, I started having a bit of remorse on the 4th.