Community Pick
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."
photo by mammaeve
- Ready In:
- 20mins
- Ingredients:
- 9
- 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
- Preheat oven to 375.
- Make sure you have beaters that can handle thick batter.
- In a medium bowl, cream margarine and sugars.
- Beat in egg and peanut butter.
- In a separate bowl, mix flours and baking soda evenly.
- Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
- Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
- You can press them with a fork if desired, but not necessary.
- Bake 8-10 minutes.
- Let cool 5 minutes before removing from baking sheet.
Questions & Replies
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Reviews
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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. -
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! :) -
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! -
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. -
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".
see 25 more reviews
Tweaks
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We used 1 T crushed flax seed + 3 T water in place of the egg and added 1/3 C. dark chocolate chips. Delicious! Our whole family, and friends, enjoy them - wheat eaters and gf folks, too. -
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. <br/>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..<br/>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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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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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. -
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!
see 1 more tweaks
RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>
