Perfect Cashew and Peanut Butter Gluten-free Cookies Recipe

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. 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.

Reviews (17)

Bob in Las Vegas

Jul. 7, 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 c..." See moreashew 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)."

STOWNSE

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 rol..." See morel 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!"

HERMOSAURUS

Mar. 7, 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 th..." See moree 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!"

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