Perfect Cashew and Peanut Butter Gluten Free Cookies
"I found this on all recipes.com submitted by Catherine. To quote what she wrote about them "A healthy, gluten-free, slightly crunchy, PB style cookie. Not distinguishable from gluten-containing cookies at all!!!" My husband who is a gluten casien lover loved these cookies he couldn't tell the difference and he even asked me why I was allowing our son to eat them."
- Ready In:
- 18mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1 egg
- 1⁄4 cup salted natural-style peanut butter
- 1⁄4 cup smooth cashew butter
- 1⁄2 cup gluten-free margarine (casein free)
- 1⁄2 teaspoon baking soda
- 1⁄2 cup cornflour
- 1⁄2 cup tapioca flour
- 1⁄4 cup potato flour
directions
- 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.
- In a small bowl combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the peanut butter mixture 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 before removing to wire racks to cool completely.
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Reviews
-
Can't say more than the first reviewer - awsome cookies!! Easy to put together and no way anybody could tell they're gluten and casein free. I used 1/4 cup arrowroot instead of the potato flour because I can't have potato flour, but that works just the same. Also I used erythritol instead of the white sugar to have less sugar. Thanks for posting!<br/>Made for PAC Spring 2011. -
OMG! These are just awsome! They baked up just perfect and were just devoured. Thanks for a great cookie recipe which is gluten free and casein free.
Tweaks
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Can't say more than the first reviewer - awsome cookies!! Easy to put together and no way anybody could tell they're gluten and casein free. I used 1/4 cup arrowroot instead of the potato flour because I can't have potato flour, but that works just the same. Also I used erythritol instead of the white sugar to have less sugar. Thanks for posting!<br/>Made for PAC Spring 2011.
RECIPE SUBMITTED BY
I am a stay at home mother of 2 wonderful children, one beautiful free spirited little girl and one very handsome happy go lucky little boy.
My son Hayden is autistic and he can not have any foods that contain Dairy, Casein, Soy, Gluten just to name a few. It has been so interesting using totally different products then what I was used to cooking with and so far I am still experimenting. I have found some things can be easily converted but others just cant be converted at all.
My family is on the Gluten-Free Casein-Free no soy diet so I am out to look for anything that will accommodate our needs and still come out wonderful.
