White Rice Nutty Choc Chip Cookies

2 x baking trays and 2 x mixing bowls

175g Doves Farm Organic White Rice Flour
1 tsp Doves Farm Baking Powder
200g crunchy peanut butter
125g soft brown sugar
1 egg
4 tbsp water
50g plain chocolate chips
oil, for trays

1. Pre-heat the oven.
2. Rub some oil around the inside of two baking trays or insert a baking liner.
3. Measure the flour and baking powder into a bowl and stir to combine.
4. Put the peanut butter and sugar into another bowl and beat them together.
5. Beat in the egg and water.
6. Sieve the prepared flour into the bowl and stir to form a dough.
7. Add the chocolate chips and mix to combine.
8. Take teaspoons of dough to make 24 piles of dough then roll each into a small ball.
9. Place the dough balls on the prepared baking trays and flatten the dough slightly with the back of a fork.
10. Bake for 20-22 minutes until lightly golden.
11. Leave to cool on the trays for 5 minutes then transfer to a rack to cool. Store cold biscuits in an airtight tin.
12. Serve the cookies at room temperature or they can be gently warmed in a microwave on full power for 15 seconds.