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There is nothing worse that being in the mood for baking only to find that you don’t have the right ingredients in your cupboard and it’s either raining outside or you’re incredibly hungover and the idea of going to a supermarket is just too much to bear. I’ve found myself in both of these situations quite a few times, so over the years I have developed a few recipes which save the day. Recipes that only use a few ingredients, all of which are already waiting for you in your cupboards. This peanut butter cookie recipe is an ultimate favourite of mine. What’s even better is that they are gluten and dairy free! Which somehow makes them feel healthy (if you ignore the hoards of sugar you are putting in them of course!).
This recipe couldn’t be easier. The best way to make them is to get your hands dirty, get in there and roll them in your hands yourself. A recipe that takes 5 minutes to make and 15 minutes to cook means freshly baked cookies on your plate in less than half an hour. It’s a win win situation!
- 1 cup Peanut Butter (I find that crunchy works best)
- 1 cup sugar
- 1 egg
- 1 tsp baking powder
Preheat your oven to 170 Celsius.
Measure out all of the ingredients and put them into a mixing bowl at the same time. Mix well with a wooden spoon.
Roll into 10p size balls and pop on a lined baking tray.
Just before you pop them in the oven use the back of a spoon to push down onto the mixture balls to press them out slightly.
Bake for 10/15 mins
Done – all you need to do is enjoy them!
This recipe is by Claire Culley, founder and editor of The W Review – a positive, honest community for women.
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