Perfect Cashew and Peanut Butter Gluten-free Cookies

Perfect Cashew and Peanut Butter Gluten-free Cookies

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ADAMSGRL 0

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

20 m servings 122 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 20 Ratings

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Most helpful positive review

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 st...

Most helpful critical review

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.

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 st...

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 ...

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 repla...

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.

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 ...

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.

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...

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.

Slight modifications made this DELICIOUS! Easy and tasty. I didn't have cashew butter. I used 1c of chunky peanut butter. Reduced corn flour to 1/4c, used 1/4c corn starch to compensate. I used ...