These cookies always go like hotcakes in my house. They have no flour and yet the peanut butter makes them nice and chewy (a far cry from most dry, crumbly gluten-free cookies). A friend linked me the original recipe from Stuff, who gave credit to Ancient Grains bakery in Lower Hutt. It was originally called “chocolate brownies”, but I changed the name as I felt that “fudge cookies” best described the final product.
Note: If you’re making these for someone who is dairy-free, double-check both the peanut butter and the dark chocolate to make sure they’re safe, since some brands sneak milk powder or other lactose products in there.
• 1 egg
• 1 cup soft brown sugar
• 1 cup (8oz) peanut butter
• 1 teaspoon baking soda
• ½ cup (4oz) chopped chocolate (Whittaker’s dark)
• Preheat oven to 180°C/360°F.
• Break the chocolate and add with the peanut butter to a mixing bowl.
• Heat in the microwave in 20-second lots, stirring after each time, until the chocolate is melted.
• Mix in the egg, followed by the sugar and baking soda.
• Roll spoonfuls into balls in your hands, and place on a lined baking tray, flattening slightly with your hand or a fork.
• Bake for 10-15 minutes, until the cookies are starting to crack.
• Allow to cool on the tray for ten minutes, then transfer to a wire rack.
These cookies are really easy to make, you just have to be careful that you don’t over-bake them as they can burn easily on the bottom. It takes a bit of practice (and some hit-and-miss) to get the hang of knowing how long to bake them for, especially since every oven is different. They’re done when they start to crack, even though they won’t necessarily look done at that stage – let them cool on the tray for at 5-10 minutes before moving them to a cooling rack, and you’ll find that they harden as they cool.