These gluten-free peanut butter cookies are soft, chewy, and packed with flavor. Perfect for any occasion, they are sure to be a hit with everyone.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the light brown sugar and granulated white sugar.
Mixing the sugars first helps to evenly distribute sweetness.
Add the creamy peanut butter and large egg to the sugar mixture, and blend until smooth.
Ensure the peanut butter is at room temperature for easier mixing.
In a separate bowl, whisk together the garbanzo flour, potato starch, tapioca flour, and baking soda.
Whisking the dry ingredients prevents clumps and ensures even distribution.
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
Add the dry ingredients in portions to avoid overmixing.
Roll the dough into 1-inch balls and place them 2 inches apart on an ungreased baking sheet.
Using a cookie scoop can help ensure uniform sizes.
Optionally, press each ball lightly with a fork to create a crisscross pattern.
Dipping the fork in water prevents sticking.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Avoid overbaking to maintain a chewy texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies once cooled and enjoy!
Pair with your favorite beverage for a delightful treat.
Continue in our app for the best experience
