Gluten Free Cookies with a Chocolate Peanut Butter Filling

Preheat oven to 175ºC (about 350ºF) and line a large baking tray with grease-proof paper.

Beat egg and then add agave syrup and honey.

In a separate bowl, combine flours and remaining dry ingredients. Add wet ingredients into the bowl and mix until a dough forms.

Roll out the dough (it rolls well, but you may need to use a touch of rice flour, or even roll it out between two sheets of grease-proof paper). Cut into fairly small circles; it doesn’t matter what size they are, but you will need to have an equal number of cookies so that they can be paired up.

Place on the prepared tray (they don’t spread out at all, so you don’t need a great deal of space between them), and bake for around 10–12 minutes, until edges have firmed up. Don’t over-bake, else the cookies will end up very dry. Remove from the oven and let the cookies sit for about 10 minutes before transferring to a wire rack.

For the filling. melt chocolate, peanut butter and honey together in a bain marie (hot water bath or use the double boiler method). Remove from the heat just as the chocolate is starting to melt and continue to stir until everything is well combined. You should be left with something that is thin enough to spread but thick enough to not run off the cookie. If yours is a little on the runnier side, you could put it in the fridge for a while to set more, bearing in mind that as the filling cools, it will naturally thicken up. If it’s too thick, just add a touch of milk a little at a time to reach the desired consistency.

Spread the filling on the bottoms of half of the cookies and then place a cookie on top of each one, gently pushing it down to set it in place. Enjoy!