1 cup salted butter (or your favorite alternative), room temperature
1-1/2 cups dark brown sugar
1-1/2 cups peanut butter
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
2-1/2 cups garbanzo flour
1 cup miniature semi-sweet chocolate chips
You wouldn’t even know that these peanut butter cookies contain no wheat products! Of course, you can always make them using regular flour and they are sooooo tender and delicious.
DIRECTIONS
Cream together butter and sugar until fluffy. Beat in peanut butter, followed by vanilla, taking care to scrape the bowl with a spatula occasionally. Add eggs one at a time and mix only to incorporate. In a small bowl, sift together garbanzo flour and baking soda. Slowly add in 1/2 cup portions to the peanut butter mixture. Refrigerate for at least one hour before baking, you can refrigerate for up to two days ahead of time, just make sure to cover the bowl tightly.
To bake: Preheat oven to 350°F . Line your baking sheet(s) with parchment paper. Roll dough in your hands into 2-inch balls. Dip one side of the ball firmly into the miniature chocolate chips, place on parchment lined baking sheet. Bake for about 5-6 minutes or until the edge is just starting to get golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
