Gluten Free Peanut Butter Cookies Recipe2014-06-27
- Yield : 24 cookies
- Servings : 24
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
Peanut butter fans will be absolutely delighted with this sweet and chewy gluten free peanut butter cookie recipe that is a twist on the classic favorite! Make them with crunchy peanut butter and add some coarsely ground peanuts for a deeper “peanuty” flavor and extra crunch.
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 3 tablespoons raw honey
- 1 cup peanut butter
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 3/4 cup gluten free oatmeal
- ½ cup brown sugar
- ½ teaspoon baking soda
- 2 tablespoons ground golden flaxseeds
- 1 ½ teaspoons baking powder
Preheat oven to 350°F, line two baking sheets with parchment paper and set aside.
In a food processor, combine chickpeas, honey, peanut butter and vanilla extract and blend until smooth.
In a large bowl, whisk together egg and brown sugar, add oatmeal, flaxseeds, baking soda and baking powder and add the chickpeas and peanut butter mixture.
Scoop out about a tablespoon of the mixture and shape into balls. Place dough balls onto the lined baking sheets, spacing them about 1 ½ -2 inches apart.
Flatten the cookies by pressing them lightly with a fork and bake for 10-12 minutes or until golden brown. Let cookies cool in the sheets for about 5 minutes before transferring to a wire rack.