Wheat Free Peanut Butter Cookies

recipe from the Guardian/Observer

1 x 454g jar of peanut butter

1 large tin of sweetened condensed milk

100g of dark chocolate

A handful of raisins

Empty the jar of peanut butter into a bowl. Add the condensed milk, raisins and chocolate broken into chips, and mix together. Blob the mixture on to a tray lined with baking parchment, about 12 blobs to a tray (the mixture makes about 20). Bake in a medium oven at about 175C for 15 minutes. Remove and cool on a wire tray. The cookies should still be soft and chewy in the middle but firm on the outside. They are an easy treat for people who are gluten intolerant and a doddle to make.

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