Absolutely the Best Gluten-Free Peanut Butter Cookies

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.

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These are great, DS and DH loved them. Next time I will use something other than the garbanzo bean flour as I do not care for the flavor quite as much. I used flax seed egg substitute in place of the egg. P.S. On day two we loved them more. There was no bean flour taste at all. DS and DH never tasted it to begin with. I would not change the recipe after eating them the second day.

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Loved this recipe!! we did not have garbanzo flour so I used rice flour. We make them so often that I bag all the dry ingredients and label it PB cookie mix so I don't have to drag all my flours out every time the kids want cookies. It makes us fill more "normal".

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Excellent recipe! I used 1/2 cup ground cashews, 1/2 cup white rice flour, 1/2 cup tapioca, 1/4 cup margarine, 3/4 cup peanut butter and added a cup of chocolate chips. The kid loved loved loved them. I'm going to cut the white sugar back to 1/4 cup next time I make them. And there will be a next time! Thanks!

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Just like she says, better than "regular" peanut butter cookies. I don't always like garbanzo flour; but it goes very well with the peanut butter and I wouldn't substitute for it. Also just like she says, this is a thick batter - plan on buying your mixer a drink afterward!

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I baked this recipe using the changes recommended by "Lisa in Canada," along w/ the addition of chocolate chips, and minus the addition of milk. These ARE absolutely the best gluten-free peanut butter cookies. They are chewy and taste scrumptious! I have to eat gluten-free and I am so glad I found this recipe. It is a keeper!

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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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Some of the best cookies I've ever made...and, I bake professionally. Perfect texture & crackled top. I used ! cup Cassava flour (tapioca) and 1/2 cup brown rice flour - I also substituted all og evaporated cane sugar for the two sweeteners. And, I added @ 1 cup of mini chocolate chips. I would have liked a little more peanut butter flavor, I may experiment with adding a bit more next time. Thanks!

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I substituted sunbutter (made from sunflower seeds) due to a nut allergy. I also used sorghum flour instead of garbanzo flour. Great texture, chewy and moist. I added chocolate chips to the second batch.

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All I can say is... WOW!!! Great cookies! Soft and a lovely peanutty flavor. I added 1 cup gluten free/dairy free chocolate chips, YUM!!! The beginning of the instructions say that you need to have beaters that can handle heavy batter... I just used a cheap electric hand beater, worked fine. i've only recently discovered my celiac disease, so I'm new at this thing. But I've had some AWFUL recipes, and this recipe is so good, my non-celiac bf ate more then I did! LOL!! So, needless to say- this recipe is a keeper!!!

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These are delicious! We smashed them down a bit and then put a piece of gluten free chocolate in the middle for the last two minutes of baking, and they tasted wonderfully like the peanut butter kiss cookies we ate as kids! Thanks so much for this excellent recipe.

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Totally impressed!! I used crunchy peanut butter, and for margarine I used soy garden. I also used 3/4 cup brown sugar and no white sugar. It was sweet enough for me. The texture came out soft and chewy. Next time, I may bake it a bit longer since I like cookies more crispy, but I will definitely make this again.

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Big Fat Mamma is right. This recipe is really good and doesn't have the horrible yeasty flavour of ameranth flour. I cook gluten free for my family but this is the first desert i can accually enjoy with them.

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One word here - Wow! These cookies were fantastic. I have used various different nut butters (peanut, hazelnut, almond, etc) in these cookies and have been thrilled with the results every time. I even used JanV's suggestion of the chocolate chips and found those cookies to be even more so delicious. I agree with BigFatMomma that these are even better than the ones made with wheat. Thanks for the outstanding recipe!

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Ok, I made this recipe ALMOST exactly as written. I do not have potato starch, nor can I afford it, so I won't. I replaced the potato starch with rice flour. That said, I also made sure to cook these for 10 minutes or MORE to make sure they were cooked all the way and crispy. Garbanzo (chick-pea) flour tends to be bitter and beany when it is not cooked all the way through, which is why I cooked these for 12 to 15 minutes. On the two lighter colored cookies in the center of the pan, they had the garbanzo bean flavor.
Next time I will try some different flours, but only 2 out of 9 of us in my family are GF, and nobody except my dd and I knew these were GF. The flours I will try next time will include coconut, white bean, millet and maybe buckwheat..
I was going to give these 4 stars, but when 9 out of 9 people loved them.. they deserve a 5. I was the only one that got "beany" cookies, and it really wasn't that bad.

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Yummy! I didn't have the flours in the recipe so I used 1c. brown rice flour and 1/2 c. Of soy flour. I also added 1tsp. Of xantham gum. Turned out great!

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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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I am very confused. I made this recipe today and I could not make it come to a "dough" state to be rolled. I started adding extra dry ingredients but at some point that is just a waste of more product. I threw it all out and made another recipe. Perhaps it is the peanut butter; ours is a bit less viscous than regular Skippy. Whatever the reason this did not work for me.

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These are great. I fed them to gluten eaters and they loved them. Can't say enough good things about this recipe. PERFECT!

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omg... these are soo yummy. light and crisp. You would never guess they are GF. I also added vanilla and choc chips. We didn't have a problem with bean taste. These are the best gluten free biscuits i've had. next time I'm also going to make them vegan by using linseed egg replacer. They really don't need pressing with a fork, they flattened out perfectly and I think they look way better without pressing. Thanks for posting UPDATE: made these with linseed egg mix. 1 tsbp ground linseeds- 1/2 cup water brought to the boil. It worked beautifully. No difference at all. I am now selling these at work.

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