Nothing beats a cuppa tea and a biscuit moment, which is why we love this Peanut Butter Cookie recipe from Amelia Freer's book Simply Good For You. You can pop on your favourite Sophie Allport apron, take out your mixing bowl and bake, and then most importantly sit down afterwards and enjoy!
I have a bit of a thing for biscuits and so tend to avoid buying them otherwise I’d easily eat a whole packet in one go. But going to the effort of making these (admittedly they don’t really require much effort) does slow me down as I want to savour them. I use coconut sugar as I love the flavour and it has slightly healthier properties than refined white sugar, but use whatever sugar you wish. I make these when I have lots of mouths to feed and there are never any leftover.
- 250g peanut butter (I use chunky)*
- 150g sugar of choice (I use coconut)
- 1 large egg, lightly beaten
- ¼ teaspoon vanilla powder
- 2 tablespoons chocolate chips (optional)
- Preheat the oven to 200°C/180°C fan. Line two baking sheets with baking parchment.
- Put all the ingredients into a bowl and stir well to combine.
- Spoon tablespoons of the mixture on to the lined baking sheets, leaving space for the cookies to spread. Bake in the oven for 8 to 10 minutes.
- Leave to cool on the trays, then move to a rack to cool completely. They will keep in an airtight tin for up to 3 days.
*Tip: When buying peanut (or any nut) butter, I always opt for ones that don’t include palm oil and have the fewest ingredients.
Recipes extracted from Simply Good For You by Amelia Freer (Michael Joseph, £22) Photography credit: Susan Bell.