Perfect Cashew and Peanut Butter Gluten-free Cookies Recipe

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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).

—Bob in Las Vegas

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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.

—Crystal Dawn

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19 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!

—STOWNSE

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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!

—HERMOSAURUS

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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.

—BECKRA297

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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.

—CROWLAND

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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!

—Rev. Micheala

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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.

—Roslyn Hazen

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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.

Nutritional Information

Perfect Cashew and Peanut Butter Gluten-free Cookies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 122
Calories from Fat: 60

% Daily Value *
Total Fat 6.7g 10 %
** Saturated Fat 1.2g 6 %
Cholesterol 9mg 3 %
Sodium 98mg 4 %
Potassium 61mg 2 %
Total Carbohydrates 14.5g 5 %
** Dietary Fiber 0.4g 2 %
Protein 1.7g 3 %
Sugars 7.6g
** Vitamin A 4 %
Vitamin C < 1 %
Calcium 1 %
Iron 3 %
** Thiamin 2 %
** Niacin 3 %
** Vitamin B6 2 %
Magnesium 5 %
** Folate 5 %

* 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.