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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (17g) Recipe makes 24 servings The following items or measurements are not included below: gluten-free margarine garbanzo flour tapioca flour |
||
| Calories 74 | ||
| Calories from Fat 26 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 32mg | 1% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 11.1g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 9.1g | ||
| Protein 1.7g | 3% | |
Absolutely the Best Gluten-Free Peanut Butter Cookies
SERVES 24 -36
Ingredients
- 1/2 cup gluten-free margarine
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup salted natural-style peanut butter
- 1/2 teaspoon baking soda
- 1 cup garbanzo flour (chickpea)
- 1/4 cup potato starch
- 1/4 cup tapioca flour
Directions
1
Preheat oven to 375.2
Make sure you have beaters that can handle thick batter.3
In a medium bowl, cream margarine and sugars.4
Beat in egg and peanut butter.5
In a separate bowl, mix flours and baking soda evenly.6
Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.7
Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.8
You can press them with a fork if desired, but not necessary.9
Bake 8-10 minutes.10
Let cool 5 minutes before removing from baking sheet.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Preparation > Time to Make > < 30 mins
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- Dietary > Kid Pleaser > Toddlers
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: The Real Cake Baker
On Sep 22, 2009
My customers loved these cookies. I did substitute the garbanzo flour with rice flour and I added 1/2 teaspoon of vanilla extract as I do with my regular peanut butter cookies. The next time I will make them vegan by replacing the egg with an egg replacement.
From: Lisa in Canada
On Jan 26, 2009
These turned out really great - my DH, who has no issues with gluten - said he could not tell at ALL that they were gluten free! I made a few small changes to the recipe: I used 1/2 cup potato starch, 1/2 cup rice flour & 1/2 cup tapioca flour (I did not have garbanzo flour). I also added a tbsp. of vanilla (just a personal preference) and 2 tbsp of organic whole milk to the batter with the wet ingredients, as well as mixing some dark chocolate chips in at the end (PB & chocolate need eachother IMHO) 
. I ended up making 30 BIG cookies, and cooked them for about 13 minutes.
Thanks for sharing an awesome recipe! 
From: Chef #572152
On Dec 12, 2008
Very good. I am not a big fan of bean flour so next time I might consider using a diffrent type of flour. Thanks for posting.
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