Best Gluten Free Cashew Butter Cookies Recipes

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

Ingredients

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

Ingredients

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