These cookies are gluten free without trying, no need for fancy flours. However, depending on the peanut butter you use, the dough may need a 2-3 tablespoons of your nearest starch (Cornflour should be hanging around in the back of your cupboard?). I used natural PB, which is a little oily, so I added 3 tbs of tapioca. Note that this is slightly runnier than most cookie doughs, but just scoop the sticky dough on a lined tray, keep calm and they'll turn out delish.
I wish I could afford hazelnut butter. I bet subbing that in would be heavenly. (Note: I tried it. The dough is delish, but the cookies rather failed. )
1 Cup Crunchy Peanut Butter
1/2 Cup Brown Sugar
1 Tsp Bi Carb Soda
1 Tsp Vanilla Essence
1/2 Cup Dark Choc Chips
50 ml Non dairy milk
1 TBS Flax
3 TBS Gluten free starch (corn, tapioca etc)
Beat milk and flax with the sugar, add the PB, vanilla and bi carb, beat until throughly mixed. If the dough is runny, start adding the some starch. Fold in the choc chips.
Spoon heaped tsps on mix on lined trays and Bake in a pre heated oven at 180C for 8-10 mins, or until just lightly browned. Cool on tray, but they taste perfect whilst still warm!