Peanut Butter and Raspberry Cookies
Peanut butter cookies with fresh raspberries
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Servings: 8 cookies
Ingredients
- 100 g caster sugar
- 125 g peanut butter
- 50 g dairy free spread
- 90 g gluten free plain flour
- 1 tablespoon dairy free milk
- 8 raspberries
Instructions
- Preheat the oven to 180 oC
- Line a baking sheet with parchment paper
- Whisk together the caster sugar, peanut butter and dairy free spread
- Stir in the gluten free flour and dairy free milk until you have a cookie dough ball
- Divide into 8 balls and place on the baking sheet
- Flatten into round cookies, I do this using the base of a tumbler
- Gently press a raspberry into the top of each cookie
- Bake in the oven for 15 minutes
- Allow to cool on the baking sheet
