Okay, so here we go. A gluten free cookie that is still fudgy but remains crumbly.
It’s a mythical culinary unicorn.
I’ve seen many boxed GF cookies in my time (I am not intolerant, I just have access to people that are) and I’m not going to lie, the dusty, crumbly disks that masquerade as cookies just don’t cut the mustard.
To this day, this has upset me.
But after today, and after eating these cookies, my upset has subsided.
This recipe is jokes. I mean it’s literally so easy. There’s no gluten so you don’t need to mess about much with stirring, it’s just combining ingredients, chilling and baking.
They’re an architectural dream, with every crumbly morsels stuck together with the twin strands of creamy white chocolate and spiky sweet and gooey glace cherries.
If you don’t have bother sugars, just go for the caster and be done with it. It won’t have the same caramely touch to it, but the cookie will still be fantastic nontheless.
In a big bowl, spoon in 200g of peanut butter. Preferably smooth but if you only got the chunks, have at it.
Throw in 60g of soft brown sugar and 40g of caster sugar, half a teaspoon of gluten free baking powder and sprinkle in some salt.
Stir these to combine.
Crack in one egg, drizzle in some vanilla extract and mix.
Chop up 70g of white chocolate, I like to do it with a knife so that I get a nice rough mix of rubble and chunks as well as 30g of glace cherries. Mix these into the batter.
Lay out a sheet of cling film and spoon the batter into the centre. Fold over the cling film and using your hands, shape the batter into a cylinder. Chuck in the fridge to chill for a bit.
During this time, preheat your oven to 180c.
Line a baking sheet with some baking paper and take your cookie dough out of the fridge. Using a knife, slice the dough into disks roughly the thickness of a £1 coin, maybe even slightly bigger.
Using your hands, tidy up the edges of the slices into rounder shapes (as best as you can) and lay on the sheet.
I go 6 at a time on each sheet – I still have paranoia they will spread too much and touch each other.
Put in the oven for 10 – 12 minutes until they go slightly golden. When you take them out of the oven, they will seem too soft but don’t worry, allow them to rest and cool completely on the tray and they will firm up and be perfect.
MIKEY AND THE KITCHEN. 