Nothing beats a warm cookie on a cold day, especially when you need something to go alongside your cuppa (or daily hot chocolate with marshmallows, as it the case in our house!)
One of my favourite recipes are these very easy Peanut Butter Cookies, adapted from one I originally spotted in Good Housekeeping magazine. As well as being quick and easy, they are also naturally gluten-free, dairy-free and vegan, so everyone can enjoy them!
You mix together 125g peanut butter (crunchy or smooth, either works well), 100g light brown sugar (or caster sugar, whatever you have to hand) and 1 egg – it's that simple! Then roll into blobs or put tablespoons of the mixture (depending on the consistency) onto a baking tray lined with greaseproof paper and pop into a preheated 180 degree oven (160 degrees if it's a fan oven) for 12 minutes. This recipe makes about 10 cookies, so you can double the quantities if you want more!
Leave to cool for 5 minutes (if you can wait that long!) then transfer to a wire rack to cool completely. They keep well in an airtight container for up to 3 days.
I have tweaked this recipe before by adding a handful of chocolate chips, a tablespoon of cocoa powder or small pieces of chopped fudge (be careful to check they are gluten-free or dairy-free if you're making them for us 'free-from' folk) or salted peanuts work well too. Just experiment and have fun!
Today we made them with smooth peanut butter. What I really enjoy about these is that they are soft and gooey – so many shop-bought gluten-free biscuits are not!