Saturday Morning With Jack Tame

These are ridiculously good and they just happen to be gluten-free! Chewy, densely rich and very, very moreish. Perfect to make for Coeliac Awareness Week – 9-14th June 2025.   Makes 12–15     Ingredients  3/4 cup sugar   1 cup peanut butter   1 large egg   50g dark chocolate, roughly chopped    1 teaspoon vanilla extract (optional)      Method  Preheat the oven to 180°C and line a baking tray with baking paper.   With an electric beater or a food processor, mix sugar, peanut butter and egg until combined. Add the chopped chocolate and vanilla and mix briefly.   Roll dough into balls about the size of a walnut or golf ball, depending on how big you like your cookie. Flatten with your palm.    Bake for 14–16 minutes, flattening again at the 8-minute mark.   Cool on a rack. Store in an airtight container.      Note: These cookies are very filling as the peanut butter adds plenty of protein.