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    You are in: Home / Recipes / Absolutely the Best Gluten-Free Peanut Butter Cookies Recipe
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    Absolutely the Best Gluten-Free Peanut Butter Cookies

    Absolutely the Best Gluten-Free Peanut Butter Cookies. Photo by Chef #1169095

    1/1 Photo of Absolutely the Best Gluten-Free Peanut Butter Cookies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    BigFatMomma's Note:

    Not just for the celiacs! I was skeptical, since the last recipe I tried was gritty, heavy and nasty. These are light, rich and absolutely perfect. I actually like these better than "regular" peanut butter cookies, and from a big fat Momma, that's saying something! Adapted from Catherine's recipe.

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    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 2
      Make sure you have beaters that can handle thick batter.
    3. 3
      In a medium bowl, cream margarine and sugars.
    4. 4
      Beat in egg and peanut butter.
    5. 5
      In a separate bowl, mix flours and baking soda evenly.
    6. 6
      Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
    7. 7
      Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
    8. 8
      You can press them with a fork if desired, but not necessary.
    9. 9
      Bake 8-10 minutes.
    10. 10
      Let cool 5 minutes before removing from baking sheet.

    Ratings & Reviews:

    • on December 09, 2010


      I'm sorry, but we could not get over the bean taste. Maybe different brands of garbanzo bean flour have different taste, but for us, it was too bean-y. Even on day two. Note that many of the good reviews below substituted rice or other flours for the bean flour, and I may give that a try, because they LOOKED fantastic, but they tasted like peanut butter and beans.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 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! :)

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    • on September 26, 2011


      These cookies are soft and wonderful. Just remember to bake them until barely browned. To cover the "beany" taste some complain of, I add 1 teaspoon of vanilla and 1/4 teaspoon of cinnamon to the recipe. Perfection. Thanks so much for posting this recipe!

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    Read All Reviews (30)


    Nutritional Facts for Absolutely the Best Gluten-Free Peanut Butter Cookies

    Serving Size: 1 (11 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 74.0
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.6 g
    Cholesterol 7.7 mg
    Sodium 32.3 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 0.4 g
    Sugars 9.1 g
    Protein 1.7 g

    The following items or measurements are not included:

    gluten-free margarine

    garbanzo flour

    tapioca flour

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