Deliciously Chewy Gluten-Free Peanut Butter Bliss Cookies
Indulge in these irresistibly chewy gluten-free peanut butter cookies, a delightful treat for everyone, celiacs or not! These cookies are light and rich with a decadent peanut butter flavor that will leave you craving more. With a perfect balance of sweetness from brown and white sugars and a delightful texture that rivals traditional peanut butter cookies, they are sure to become a favorite in your household. Whip these up for a quick dessert, a snack with coffee, or to impress friends and family at gatherings. Trust me, they won't even know they're gluten-free! Adapted from Catherine's cherished recipe, these cookies bring together simple ingredients for extraordinary results.
30
Servings
N/A
Calories
9
Ingredients
Ingredients
Gluten-free margarine
1/2 cup (softened)
Brown sugar
1/2 cup (packed)
White sugar
1/2 cup (granulated)
Egg
1 (large, room temperature)
Salted natural-style peanut butter
1/2 cup (smooth or chunky)
Baking soda
1/2 teaspoon (none)
Garbanzo flour (chickpea)
1 cup (none)
Potato starch
1/4 cup (none)
Tapioca flour
1/4 cup (none)
Instructions
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2
In a medium-sized mixing bowl, cream together the softened margarine, brown sugar, and white sugar until light and fluffy. This should take about 2-3 minutes.
3
Beat in the egg and then the peanut butter, mixing well until fully combined and smooth.
4
In a separate bowl, whisk together the garbanzo flour, potato starch, tapioca flour, and baking soda until evenly blended.
5
Gradually add the dry mixture into the wet ingredients in two parts, beating on medium-high speed until everything is thoroughly combined and the dough comes together.
6
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
7
If desired, gently press each cookie ball with a fork to create a crisscross pattern, but this step is optional.
8
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these gluten-free peanut butter cookies chewy?
The combination of brown sugar, white sugar, and a specific blend of garbanzo flour, potato starch, and tapioca flour creates a chewy texture that rivals traditional recipes.
Are these cookies suitable for celiacs?
Yes, they are 100% gluten-free and designed specifically for everyone to enjoy, including those with celiac disease.
How many cookies does this recipe make?
This recipe yields approximately 30 cookies.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C) for the best results.
How long should I bake the cookies?
Bake the cookies for 8 to 10 minutes, or until the edges are lightly golden.
Can I use chunky peanut butter in this recipe?
Yes, you can use either smooth or chunky salted natural-style peanut butter.
What type of flour is used in these cookies?
This recipe uses a blend of garbanzo (chickpea) flour, potato starch, and tapioca flour.
Do I need to soften the margarine?
Yes, the gluten-free margarine should be softened to ensure it creams properly with the sugars.
Should the egg be at room temperature?
Yes, using a large, room-temperature egg helps the dough incorporate more smoothly.
How long should I cream the margarine and sugar?
Cream the margarine, brown sugar, and white sugar for about 2-3 minutes until light and fluffy.
Is it necessary to use parchment paper?
Using parchment paper is recommended for easy cleanup and to prevent sticking.
How do I create the crisscross pattern on the cookies?
Gently press each dough ball with a fork in two directions to create the classic crisscross look, though this is optional.
How big should I roll the dough balls?
Roll the dough into balls approximately 1 inch in size.
How far apart should I place the cookies on the baking sheet?
Space the dough balls about 2 inches apart to allow for slight spreading.
How long should the cookies cool on the baking sheet?
Allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack.
What is the purpose of the wire rack?
Transferring them to a wire rack allows air to circulate so they cool completely and maintain their texture.
Can I substitute the garbanzo flour?
This specific recipe is designed for garbanzo flour; substituting it may change the structural integrity and flavor of the cookie.
Does the peanut butter need to be natural style?
The recipe specifies salted natural-style peanut butter for the best flavor and consistency.
Is there added salt in this recipe?
No, the salt typically comes from the salted natural-style peanut butter.
What leavening agent is used?
The recipe uses 1/2 teaspoon of baking soda to help the cookies rise slightly.
In what order should I mix the ingredients?
Cream the fat and sugars, add the wet ingredients (egg and peanut butter), then gradually mix in the whisked dry ingredients.
Can these be served at parties?
Absolutely! They are a great crowd-pleaser for gatherings because they are rich and decadent.
What speed should I use on my mixer?
Beat on medium-high speed once the dry mixture is added until the dough comes together.
How should the brown sugar be measured?
The brown sugar should be packed into the measuring cup.
Are these cookies very sweet?
They have a perfect balance of sweetness from 1/2 cup of brown sugar and 1/2 cup of white sugar.
What is the category of this recipe?
This recipe is categorized as a Dessert.
Where did this recipe originate?
These cookies were adapted from Catherine's cherished recipe for peanut butter cookies.
Can I eat these with coffee?
Yes, they make an excellent snack when paired with coffee.
Is the potato starch necessary?
Yes, potato starch works with tapioca flour to give the gluten-free dough its proper elasticity and crumb.
Will people know they are gluten-free?
Most people won't even be able to tell they are gluten-free because of their excellent flavor and texture!