Using just three ingredients, these gluten and dairy-free cookies are deliciously moreish and can be whipped up in under half an hour.
Preheat oven to 180 C / Gas 4. and line baking trays with greaseproof paper.
Combine the peanut butter, sugar and egg and mix until it forms a smooth dough. Add in chocolate chips or desiccated coconut flakes at this stage if you fancy. Drop spoonfuls of dough onto the prepared baking tray and place them a few inches apart on the sheet. Flatten them with a fork in a criss cross pattern.
Bake in a preheated oven for 6 to 8 minutes, until they are golden around the edges. Try not to over-bake, these cookies are best when they are still soft and barely brown on the bottom.Keep in an airtight container for 3-5 days or freeze them with baking parchment between layers for a treat at a later date.Makes approx. 24 - 26 cookies.
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