Perfect Cashew and Peanut Butter Gluten-free Cookies Recipe - Allrecipes.com
Perfect Cashew and Peanut Butter Gluten-free Cookies Recipe
  • READY IN 20 mins

Perfect Cashew and Peanut Butter Gluten-free Cookies

Recipe by  

"A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    8 mins
  • READY IN

    20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2008

Living the gluten free life here. I substituted butter for margarine (of course), but otherwise followed the recipe. Interestingly, there is no cashew flavor while eating it, but there is a strong cashew aftertaste. Nice gluten free recipe with a perfect "cookie crumble" to it. In fact, I've substituted this mix of tapioca/corn/potato flour directly for wheat flour in other cookie recipes and they've turned out great (albeit with a slight corny flavor).

 
Most Helpful Critical Review
Jun 16, 2008

Ok, I'm sorry to say, these were not good at all. The corn flour is way too strong in flavor and texture. I wish I had substituted with corn starch.

 

20 Ratings

Oct 16, 2005

I substituted Soy Flour for Corn flour and extra peanut butter since I didn't have cashew butter. I also added Nestle's new Swirled chocolate chips and they were fantastic! I didn't have time to roll them into balls so I just dropped them by teaspoon fulls and they came out great. I'll definately make these again and try even more variations!

 
Mar 07, 2004

This is a really great recipe, my dad can't eat wheat so I'm always trying new recipes for him! I did change a few thigngs though: I omitted the cashew butter because we didn't have any, I replaced the corn flour with rice flour and the potato flour with sorghum flour. I also added about 3/4 cup of chopped walnuts and a cup of chocolate chips! They were great and chewy, you can't tell these are wheat free!

 
Jun 01, 2003

My kids are on a GFCF diet. This recipe is so easy!! Awesome cookies! I didn't have any corn flour but I used corn starch & they turned out great.

 
Jul 14, 2007

These are really yummy. My daughter is newly diagnosed with celiac and dairy sensitivity and these were a big hit with her. My son and all their friends (and, okay, me too :)) scarfed most of them down yesterday so I think I am going to make some more today! The cashew taste was very subtle - though I added chocolate chips which probably added to that. I think I may make these sometimes with all peanut butter for the nut butters and then another time with all cashew butter. I bet almond butter would be great too, and they'd be good with or without the chocolate chips.

 
Apr 08, 2009

I have just been diagnosed myself w/glc, so needless to say..I am experimenting. I was so amazed at how these tatsted after hearing all I have from others about having to eat the way we do from baking the way we do. This was a pleasure to bake and eat. I did substitute butter instead of margarine and used 1/2 the corn flour mixture and substituted it w/ rice flour instead for the remaining half. excellent thanks!

 
Mar 09, 2008

These are awesome!!! I didn't tell anyone they didn't have flour in them and no one noticed. I used butter instead of margarine, and all peanut butter. They are great and I will make them again.

 

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Nutrition

  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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