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Gluten-free salted peanut butter chocolate cake cookies recipe


Preheat the oven to 190C/170C fan/gas mark 5. Line two baking trays.
Whisk the eggs in a medium mixing bowl then whisk in the baking powder, maple syrup and vanilla extract.
Use a small wooden spoon or spatula to stir the peanut-butter jar well (to ensure you get a good mix of the oil and solid parts) then mix the peanut butter into the bowl.
Roughly chop the chocolate, then gently fold through. If using chips, stir straight in.
Use a spoon (or small ice-cream scoop) to measure out about 12 balls of batter (about one and a quarter tablespoons per ball, or two teaspoons if making 24 smaller cookies), spacing them out on the tray. Sprinkle a little sea salt over each. ....

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