Peanut Butter and Chocolate Cookies (gluten free)

11:30 am on 13 September 2010

These cookies seem really weird when you read the recipe (I’ve had a few readers email me and say “Is this a mistake? Where’s the flour?”) but it works beautifully, and makes the most delectable cookies; just perfect to end a casual meal.

Makes 20-24 cookies
Time to make: 20 minutes


  • 1 cup peanut butter (check it’s gluten-free)
  • 1 egg
  • ¾ cup brown or raw sugar
  • ½ teaspoon baking soda
  • 85g dark chocolate, chopped into chunks (check it’s gluten-free)


Preheat the oven to 180C. Combine peanut butter, egg, sugar and baking soda in a bowl and mix well. Add chocolate chunks and stir to combine.

Roll small teaspoonfuls of mixture and place on a tray lined with baking paper, about 5cm apart.

Bake for 10-12 minutes, until lightly browned on top. Cool on the tray for a few minutes before removing to cool. These cookies have a soft, chewy texture.

Stephen Morris’s wine recommendations

At the risk of sounding too elitist, sometimes I taste wines that are simply amazing. This is not an everyday wine for anybody - but after ten years in the cellar, the Chapoutier 2000 Hermitage Blanc (Vin de Paille) was incredible. Fortified raisins, treacle, mouthfilling yet fine and somehow light. Lasted forever in the mouth. $200 for 375ml.

Back in the real world - port! The best tawny you can buy. Simplistically, tawny ports are all about wood; ruby ports about fruit.

I recently tried Barros 20year Tawny - dark choc and great intensity.

Or The King's Tawny from Warres fruit and chocolate. Both of these will keep once opened - if you can resist.

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