Baking / Deserts
GF Peanut butter & Chocolate Chip Cookies & Banana Milk Shake
100g crunchy peanut butter
200g golden caster sugar
200g gluten-free plain flour
200g ground almonds
2 large free-range eggs
125g milk chocolate
1 scoop vanilla ice cream
2 bananas, chopped
50ml double cream, whipped
Preheat the oven to 180ºC.
Grease two large baking trays with a little butter and line with greaseproof paper.
In a bowl, beat the margarine, peanut butter and sugar for around 5 minutes, or until light and fluffy. Beat the eggs in a separate bowl, then fold into the mixture with the flour and ground almonds. Roughly chop and fold through the chocolate.
Place heaped tsp of the mixture onto the prepared trays, leaving a rough 4cm gap between each. Lightly pat the mixture to flatten slightly, then pop in the hot oven for 12 to 15 minutes, or until golden. Leave to cool for 5 minutes, before transferring to a wire rack to cool completely.
Blend the milk, bananas, ice cream and cinnamon together until smooth, pour into a glass and top with whipped cream.
Serve with a glass of cold milkshake or a nice cup of tea