"A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!" — ADAMSGRL
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salted natural peanut butter
gluten free, casein free margarine
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).
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.
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!
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!
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 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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Cashew and Peanut Butter Gluten-free Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 60
These 5-star cookies have big peanutty taste and zero gluten.
See how to make yummy gluten-free peanut butter cookies.
See how to make an incredibly easy peanut butter and chocolate cookie.