"Peanut butter cookies have to be up there with some of the most favourite foods in the world. I mean, the nutty flavours, the sweetness and the slight stickiness makes for a real treat. Combine that with some dark chocolate and, well, what can I say, you´ll have to stop me from eating one after the other without even noticing. Since I wanted to really, truly make these cookies from scratch, I thought it´d be a great idea to start with the peanut butter. So, you will either have a batch of peanut butter to spread on your toast or you can go all the way and make the cookies. Two recipes in one. And of course they´re gluten free, which is great news if you are intolerant."
Put all of the raw peanuts onto a baking tray. Put them into the oven and roast for 10 minutes or until golden.
Transfer into a cold dish to prevent them roasting further and leave to cool.
Now pour the peanuts and the honey into the Nutribullet and blend for a couple of minutes.
When needed, scrape the sides before continuing to blend.
The peanuts will first turn "flour-y", but continue blending. Once the oils are released, the peanuts will turn into a paste. Continue blending until smooth.
Leave the peanut butter to cool and line a baking tray with baking paper.
In a bowl, mix the cooled peanut butter, sugar and salt together with a wooden spoon.
Add the egg and mix until you have a smooth dough.
Now you can divide the dough into 16 (roughly) equal pieces.
Roll the pieces between your hands into balls, then place onto the tray pressing down just a tiny bit (to keep them gooey in the middle).
You can now add some chocolate chips if you wish to do so.
Put into the oven and bake for around 13 minutes until golden. Leave to cool before serving, then enjoy!