Preheat oven to 180°C.
Whisk together peanut butter and maple syrup until uniform. Add baking powder, cinnamon, gluten-free oat flour and chickpea flour to the bowl. Stir until you get a uniform thick dough that’s rollable into balls.
Refrigerate dough for 10 minutes, then roll into balls and place on a prepared baking tray. Flatten by pressing down with a fork, creating a crisscross pattern.
Bake cookies for 12 minutes, until lightly browned on top. Remove and cool completely on a cooling rack. The cookies will harden as they cool. Best kept in an airtight container at room temperature.