Chewy Gluten-Free Peanut Butter Cookies

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.

• Ready In: 20 mins
• 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.