June 6, 2025 • 6 mins
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.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks. A'd be so.
Speaker 2 (00:13):
Kevin Miller and his wife Linda are celebrating the fiftieth
anniversary of their first date. It's going to be another
couple of years before they celebrate the fiftieth wedding anniversary.
Their fiftieth wedding anniversary, but it's got us thinking about
which anniversaries you do and don't celebrate. How about this, Jack,
Good morning. I'm not a Star Wars fan, despite being
a guy in my early forties. However, the smartest thing
I ever did was get married on International Star Wars Day.
(00:36):
May the fourth be with you. Absolutely no excuse to
ever forget that anniversary day. Yeah, true, that it's a
good one, isn't it. My parents got married on New
Year's Day, which is a controversial, a very controversial call,
because I don't know if you've ever heard, but it
turns out that quite a few people party hard on
New Year's Eve. It meant that some of the wedding
(00:57):
day photos were just my May May might or might
not have been a few people feeling a little bit
dusty come the wedding day itself. Anyway, we need not
throw stones. Twelve minutes to ten on News Talks, V
Nicky Wicks Cook is here with us this morning. Galder Nikki,
I love those stories.
Speaker 3 (01:15):
How do people pick me?
Speaker 1 (01:16):
We David?
Speaker 3 (01:16):
Your parents?
Speaker 2 (01:18):
Well, I actually I've mislead people. So yeah, so they
had so my dad's best man was also getting married,
and so he and so he and my dad I think,
flipped a coin to see something ridiculous like this, to
see who would get married on what day, And so
the friend got married won the coin toss, and so
got married on the thirty first, and my parents lost
(01:38):
the coin toss. I got married the next day on
the first. It's like guys put two days in between, Like,
am I the only one?
Speaker 3 (01:46):
Not only that, as you say, there are other parties
going on at that time of the year. Everyone needs
a bit of a pick.
Speaker 2 (01:52):
For your years.
Speaker 3 (01:54):
Got married in the middle of Windster. Great idea, the sensible.
Speaker 2 (01:59):
Anyway, it is anyway, So I think what next week
is Celiac week, and so we want to talk about
gluten free baking this morning. But I think we want
to be really clear for anyone who hears gluten free
and goes gluten free food can and often is delicious
even if you're not gluten free totally totally.
Speaker 3 (02:21):
It's got a really bad rap because the early sort
of inventions I suppose of gluten free baking, for example,
were like cardboard. Yeah, I can attest to that, they
really were.
Speaker 2 (02:30):
But anything with almond meal, We've had this conversation, you've
almond meal and something, My goodness.
Speaker 3 (02:36):
So much fat in that arm and it's just beautiful
and it's a healthy fats as well. So I agree,
and I do think that this sort of this this week,
this coming upcoming week, I really wanted to, I suppose,
reassure people that it's not just a thing that people
dream up. It's an absolute condition. It's not an allergy
(02:57):
or intolerance. It's actually an autoimmune disease. And so if
you are predisposed and you have Celiac disease, it means
your body, your lovely six point seven meter long and
small intestine that does all the work about taking in
all nutrients for what goes into it, cannot and will
not process those nutrients if you've got gluten in there.
(03:19):
So it's a real problem for people. There are also
many allergies or intolerances where people feel a bit yuck,
get a bit inflamed, feel a bit bloated, irritable, bow all,
that sort of thing, and that deserves to be kind
of acknowledged as well. It's funny, isn't it, Jack, These
kind of us seene issues quite often, you know, just
produce an eye roll in people. Also because gluten intolerant
(03:42):
people celiacs need to be much more careful. But gluten
intolerant people like me sometimes I'll eat breads, so people go, oh, look,
she's eating bread. What I say to people is, you know,
if you're someone who gets a hangover, sometimes you still
get drunk, don't you. Then you you just suffer the
consequences because you wanted that. So it's a little bit
the same. So yeah, it's a thing, and it's really
(04:06):
work having a few fantastic little recipes up your.
Speaker 2 (04:09):
Sleeves and you have one for us this morning that
is not only delicious, but the good thing about this
is it like this is a this is a chocolate
biscuit that is really going to kind of satiate you. Right,
So you're not gonna eat fifty well no in one city, Yeah, no,
you're not going to.
Speaker 3 (04:25):
Eat fifty you're not going to eat eight like I
did with the beautiful gluten free gingernuts that I got
sent by ceagg for the Sea. I had six, and
then I had another two. I may have had more.
Judge them. Yeah, I know these ones. I could not
do that. These ones have got a cup of peanut
butter in them. And so for those of you who
have you know, been tempted to switch off because it
(04:46):
was gluten free, and now you go, oh hope, peanut
butter and baking. I don't love it either, but these
are the bomb I'm telling you. So here you go
oven on one eighty degrees line, a baking tray with
some baking paper, and all you do is in an
electric bet or a food process that you take about
three quarters of a cup of sugar, and I like
the large granulationship and not past to sugar yet regular sugar.
(05:09):
Three quarters of a cup. You could extend it to
a cup if you really love very very sweet things.
One cup of peanut butter, one cup of peanut butter
packed full of protein, one large egg, and you want
to just mix all of that until it's kind of
a nice paste if you like, and then throw in
your chopped chocolate, and you can use a teaspoon or
(05:30):
two of vanilla extract if you like. You could leave
that out as well. It's quite a clumpy dough jack.
It's sort of like, oh, this is all a bit weird,
because I like to keep that dark chocolate really nice
and big. Roll them into balls and it'll make about
twelve that's Roll it into balls and then flatten about
the size of a walnut or a golf ball. Flatten
(05:50):
them with you with the palm of your hand, and
then into the oven. They go fourteen to sixteen minutes.
I actually take them out at eight minutes and I
flatten them again because I like a cookie that's quite flat.
I don't like a puffed up cookie. Call them on
a rack, eat them, and they are delicious. And I
just recommend sometimes that when you're doing gluten free cooking
that you don't tell people their gluten.
Speaker 2 (06:11):
Free yes with that, yes, very very wide. Okay, all right, hey,
thank you so much. We'll make sure that recipe is
on the news Talk's 'DB website. And Nikki actually has
two more delicious gluten free recipes in this weekend's edition
of Canvas.
Speaker 1 (06:26):
For more from Saturday Morning with Jack Tame. Listen live
to news talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack team podcast
from News Talks. A'd be so.
Speaker 2 (00:13):
Kevin Miller and his wife Linda are celebrating the fiftieth
anniversary of their first date. It's going to be another
couple of years before they celebrate the fiftieth wedding anniversary.
Their fiftieth wedding anniversary, but it's got us thinking about
which anniversaries you do and don't celebrate. How about this, Jack,
Good morning. I'm not a Star Wars fan, despite being
a guy in my early forties. However, the smartest thing
I ever did was get married on International Star Wars Day.
(00:36):
May the fourth be with you. Absolutely no excuse to
ever forget that anniversary day. Yeah, true, that it's a
good one, isn't it. My parents got married on New
Year's Day, which is a controversial, a very controversial call,
because I don't know if you've ever heard, but it
turns out that quite a few people party hard on
New Year's Eve. It meant that some of the wedding
(00:57):
day photos were just my May May might or might
not have been a few people feeling a little bit
dusty come the wedding day itself. Anyway, we need not
throw stones. Twelve minutes to ten on News Talks, V
Nicky Wicks Cook is here with us this morning. Galder Nikki,
I love those stories.
Speaker 3 (01:15):
How do people pick me?
Speaker 1 (01:16):
We David?
Speaker 3 (01:16):
Your parents?
Speaker 2 (01:18):
Well, I actually I've mislead people. So yeah, so they
had so my dad's best man was also getting married,
and so he and so he and my dad I think,
flipped a coin to see something ridiculous like this, to
see who would get married on what day, And so
the friend got married won the coin toss, and so
got married on the thirty first, and my parents lost
(01:38):
the coin toss. I got married the next day on
the first. It's like guys put two days in between, Like,
am I the only one?
Speaker 3 (01:46):
Not only that, as you say, there are other parties
going on at that time of the year. Everyone needs
a bit of a pick.
Speaker 2 (01:52):
For your years.
Speaker 3 (01:54):
Got married in the middle of Windster. Great idea, the sensible.
Speaker 2 (01:59):
Anyway, it is anyway, So I think what next week
is Celiac week, and so we want to talk about
gluten free baking this morning. But I think we want
to be really clear for anyone who hears gluten free
and goes gluten free food can and often is delicious
even if you're not gluten free totally totally.
Speaker 3 (02:21):
It's got a really bad rap because the early sort
of inventions I suppose of gluten free baking, for example,
were like cardboard. Yeah, I can attest to that, they
really were.
Speaker 2 (02:30):
But anything with almond meal, We've had this conversation, you've
almond meal and something, My goodness.
Speaker 3 (02:36):
So much fat in that arm and it's just beautiful
and it's a healthy fats as well. So I agree,
and I do think that this sort of this this week,
this coming upcoming week, I really wanted to, I suppose,
reassure people that it's not just a thing that people
dream up. It's an absolute condition. It's not an allergy
(02:57):
or intolerance. It's actually an autoimmune disease. And so if
you are predisposed and you have Celiac disease, it means
your body, your lovely six point seven meter long and
small intestine that does all the work about taking in
all nutrients for what goes into it, cannot and will
not process those nutrients if you've got gluten in there.
(03:19):
So it's a real problem for people. There are also
many allergies or intolerances where people feel a bit yuck,
get a bit inflamed, feel a bit bloated, irritable, bow all,
that sort of thing, and that deserves to be kind
of acknowledged as well. It's funny, isn't it, Jack, These
kind of us seene issues quite often, you know, just
produce an eye roll in people. Also because gluten intolerant
(03:42):
people celiacs need to be much more careful. But gluten
intolerant people like me sometimes I'll eat breads, so people go, oh, look,
she's eating bread. What I say to people is, you know,
if you're someone who gets a hangover, sometimes you still
get drunk, don't you. Then you you just suffer the
consequences because you wanted that. So it's a little bit
the same. So yeah, it's a thing, and it's really
(04:06):
work having a few fantastic little recipes up your.
Speaker 2 (04:09):
Sleeves and you have one for us this morning that
is not only delicious, but the good thing about this
is it like this is a this is a chocolate
biscuit that is really going to kind of satiate you. Right,
So you're not gonna eat fifty well no in one city, Yeah, no,
you're not going to.
Speaker 3 (04:25):
Eat fifty you're not going to eat eight like I
did with the beautiful gluten free gingernuts that I got
sent by ceagg for the Sea. I had six, and
then I had another two. I may have had more.
Judge them. Yeah, I know these ones. I could not
do that. These ones have got a cup of peanut
butter in them. And so for those of you who
have you know, been tempted to switch off because it
(04:46):
was gluten free, and now you go, oh hope, peanut
butter and baking. I don't love it either, but these
are the bomb I'm telling you. So here you go
oven on one eighty degrees line, a baking tray with
some baking paper, and all you do is in an
electric bet or a food process that you take about
three quarters of a cup of sugar, and I like
the large granulationship and not past to sugar yet regular sugar.
(05:09):
Three quarters of a cup. You could extend it to
a cup if you really love very very sweet things.
One cup of peanut butter, one cup of peanut butter
packed full of protein, one large egg, and you want
to just mix all of that until it's kind of
a nice paste if you like, and then throw in
your chopped chocolate, and you can use a teaspoon or
(05:30):
two of vanilla extract if you like. You could leave
that out as well. It's quite a clumpy dough jack.
It's sort of like, oh, this is all a bit weird,
because I like to keep that dark chocolate really nice
and big. Roll them into balls and it'll make about
twelve that's Roll it into balls and then flatten about
the size of a walnut or a golf ball. Flatten
(05:50):
them with you with the palm of your hand, and
then into the oven. They go fourteen to sixteen minutes.
I actually take them out at eight minutes and I
flatten them again because I like a cookie that's quite flat.
I don't like a puffed up cookie. Call them on
a rack, eat them, and they are delicious. And I
just recommend sometimes that when you're doing gluten free cooking
that you don't tell people their gluten.
Speaker 2 (06:11):
Free yes with that, yes, very very wide. Okay, all right, hey,
thank you so much. We'll make sure that recipe is
on the news Talk's 'DB website. And Nikki actually has
two more delicious gluten free recipes in this weekend's edition
of Canvas.
Speaker 1 (06:26):
For more from Saturday Morning with Jack Tame. Listen live
to news talks that'd be from nine am Saturday, or
follow the podcast on iHeartRadio
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