Ingredients

170g (6oz) PeaNOT Butter
100g (3.5oz) butter
65g (2.3oz) light brown sugar
65g (2.3oz) caster sugar
2 teaspoons vanilla extract
1 egg
190g (6.7oz) all purpose flour
½ teaspoon baking powder
¾ cup dairy free chocolate chips

Method

1. Preheat oven to 175 degrees (350F) and line 2 baking trays with parchment paper

2. Beat together the butter and PeaNOT Butter until creamy. Add in both sugars and vanilla and beat again until smooth. Beat in egg.

3. Fold in the flour and baking powder until a smooth cookie dough forms

4. Fold in the chocolate chips

5. Roll into about 20 balls and arrange on the lined baking trays

6. Bake for about 10 minutes until tops are golden – do not overbake or they will dry out

7. Allow to cool on the rack for about 15 minutes

8. Store in airtight container