Perfect Cashew And Peanut Butter Gluten Free Cookies Recipes

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PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES



Perfect Cashew and Peanut Butter Gluten-free Cookies image

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

Provided by ADAMSGRL

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 10

½ cup brown sugar
½ cup white sugar
1 egg
¼ cup salted natural peanut butter
¼ cup cashew butter
½ cup gluten free, casein free margarine
½ teaspoon baking soda
½ cup corn flour
½ cup tapioca flour
¼ cup potato flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 98.2 mg, Sugar 7.6 g

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES



Perfect Cashew and Peanut Butter Gluten-free Cookies image

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

Provided by ADAMSGRL

Categories     Peanut Butter Cookies

Time 20m

Yield 24

Number Of Ingredients 10

½ cup brown sugar
½ cup white sugar
1 egg
¼ cup salted natural peanut butter
¼ cup cashew butter
½ cup gluten free, casein free margarine
½ teaspoon baking soda
½ cup corn flour
½ cup tapioca flour
¼ cup potato flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 98.2 mg, Sugar 7.6 g

GLUTEN FREE CASHEW BUTTER COOKIES



Gluten Free Cashew Butter Cookies image

This is perfect for someone who has to stay away from dairy, wheat and gluten, and sugar. I would recommend staying away from nuts in the early stages of any diet because of digestion sensitivity.

Provided by carolinerenee

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup Smart Balance light butter spread
1/2 cup smooth cashew butter
8 teaspoons Stevia Truvia
1 tablespoon vegetable glycerine
1 egg
1 cup bob's red mill all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 350.
  • Cream the first four ingredients one adding one at a time in order given.
  • Add egg and mix.
  • Add sifted dry ingredients and mix until dough is smooth.
  • If dough isn't hard enough, put in refrigerator for about 10 minutes to harden it back up.
  • Drop by teaspoonfuls on a cookie sheet sprayed with oil.
  • using a fork dipped in water, push down on dough once then cross ways.
  • Bake 10 minutes.
  • Refrigerate cookies after they cool for best taste.

Nutrition Facts : Calories 151, Fat 8, SaturatedFat 2.3, Cholesterol 35.2, Sodium 535.1, Carbohydrate 16, Fiber 0.6, Sugar 0.1, Protein 3.2

CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES



Chewy Gluten-Free Peanut Butter Cookies image

Not just for the celiacs! I was skeptical, since the last recipe I tried was gritty, heavy and nasty. These are light, rich and absolutely perfect. I actually like these better than "regular" peanut butter cookies, and from a big fat Momma, that's saying something! Adapted from Catherine's recipe.

Provided by BigFatMomma

Categories     Dessert

Time 20m

Yield 24-36 serving(s)

Number Of Ingredients 9

1/2 cup gluten-free margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup salted natural-style peanut butter
1/2 teaspoon baking soda
1 cup garbanzo flour (chickpea)
1/4 cup potato starch
1/4 cup tapioca flour

Steps:

  • Preheat oven to 375.
  • Make sure you have beaters that can handle thick batter.
  • In a medium bowl, cream margarine and sugars.
  • Beat in egg and peanut butter.
  • In a separate bowl, mix flours and baking soda evenly.
  • Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
  • Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
  • You can press them with a fork if desired, but not necessary.
  • Bake 8-10 minutes.
  • Let cool 5 minutes before removing from baking sheet.

Nutrition Facts : Calories 74.1, Fat 2.9, SaturatedFat 0.6, Cholesterol 7.8, Sodium 32.3, Carbohydrate 11.1, Fiber 0.4, Sugar 9.2, Protein 1.7

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Top Asked Questions

How to bake cashew butter cookies?
Preheat oven to 325 degrees F, and line a cookie sheet with parchment paper or a silicone mat. In a mixing bowl, stir together the cashew butter, sugar, vanilla, salt, and cashews until thoroughly combined. Add the flour and baking powder, and mix well until no visible flour remains. The dough will be very dry and thick.
What is the best recipe for peanut butter cookies?
Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet. Bake for 10 to 12 minutes or until lightly browned.
What are the ingredients in cashew cookies?
Rich with the unique and nutty flavor of cashews, these 7-ingredient vegan cookies are a cinch to prepare and ready in minutes! They're dense, soft, and decadent, and free from added oil and refined sugar. ⅓ cup coconut sugar - Sub other granulated sweetener, if desired. ⅓ cup 1:1 gluten-free flour blend - I used Bob's Red Mill.
Can I use oat flour to make gluten-free cookies?
I tested these with a gluten-free 1:1 baking blend because I wanted to share a cookie specifically for the gluten-free folks out there. If you prefer to use oat flour or another whole-grain flour, I suspect they'll turn out just fine. I find most cookies to be fairly forgiving in that way.

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