Recipe by ADAMSGRL
"A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
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.