Modified Peanut Butter & Choc Chip Cookies

Why another peanut butter & choc chip cookie recipe? Simply because :). 

225 g Bakers' Magic gluten free flour 
1 tsp Baking powder
75 g Crushed peanuts
250 g Dark chocolate chips
150 g Brown sugar
20 g Psyllium husk

100 g Butter
250 g Super crunchy peanut butter
2 tsp Vanilla extract
1 Egg

Heat oven to 170 C (fan forced). Line 2 baking trays with baking paper.
Mix together the dry ingredients. 
Melt the butter. Add the peanut butter & vanilla to the melted butter. Stir to combine. Lightly whisk the egg & add to the peanut butter mixture. 
Mix the dry and wet ingredients together. 
The dough is a little crumbly however you can easily squash it into balls. 
The size of the biscuits/cookies will depend on the amount of dough used - they don't spread a great deal when baking. Place balls of the dough on the baking tray in a 6 x 5 configuration.
I don't know how many cookies the batch makes as once again my daughter and I ate quite a lot of the dough ????

Bake in the oven for approximately 15 - 18 mins. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking.

Simply enjoy!