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Peanut Butter Cookies Printer Friendly Ingredients 1 c. crunchy natural peanut butter                              1 tsp. vanilla extract 1 c. sugar                                                                              ½ c. chickpea flour 2 large eggs                                                                             ¼ tsp. xanthan gum Dash of salt     Directions Place rack in the middle of the oven, preheat oven to 350 F degrees. Line a 13 x 9 inch nonstick baking sheet with parchment paper. In a medium bowl, beat the peanut butter, sugar, eggs and vanilla with an electric mixer on low speed until well blended. Add the chickpea flour, xanthan gum and salt and beat on low speed until well blended. Shape half of the dough into twelve 1 inch balls, and place 2 inches apart on the baking sheet. Flatten each ball to ½ inch thick by making criss-cross marks with the tines of a fork. Bake until the cookies are lightly browned and firm, about 12 to 15 minutes. Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to the wire rack to cool completely. Repeat with remaining dough.   When measuring flours, be sure to fluff the flour with a whisk or fork and then spoon it into the measuring cup. Doing so will lighten the flour and avoid having a dense dry baked good.     Nutrition Facts Serving Size  Servings Per Container 32 small cookies Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4