Pretzel Peanut Butter Cookies

• 100g salted butter
• 50g peanut butter
• 1/2 cup brown sugar
• 1/4 cup caster sugar
• 1 egg
• dash vanilla
• 1.75 cups low FODMAP plain flour
• 1/2 tsp baking powder
• pinch salt
• 1.5 cups crushed gluten free pretzels

Makes 12 cookies

1. In a large, microwave safe bowl, melt the butter and peanut butter together.
2. Add the sugars, egg and vanilla and whisk vigorously until smooth and combined.
3. Sift in the flour and add the baking powder and salt. Stir until a batter forms.
4. Add the crushed pretzels and fold through the batter until evenly distributed.
5. Refrigerate the batter for 40-60 minutes.
6. Preheat the oven to 180C and line a baking sheet.
7. Using a standard cookie scoop, scoop out 6 cookies at a time and spread them evenly on the lined tray.
8. Bake for 8 and then cool completely on the tray before removing.