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

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Recipe Summary

prep:
10 mins
cook:
8 mins
additional:
2 mins
total:
20 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

122 calories; protein 1.7g 4% DV; carbohydrates 14.5g 5% DV; fat 6.7g 10% DV; cholesterol 7.8mg 3% DV; sodium 98.2mg 4% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2008
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 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). Read More
(42)

Most helpful critical review

Rating: 2 stars
06/16/2008
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. Read More
(12)
20 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/07/2008
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 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). Read More
(42)
Rating: 5 stars
10/16/2005
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 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! Read More
(38)
Rating: 5 stars
03/07/2004
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 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! Read More
(36)
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Rating: 5 stars
06/01/2003
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. Read More
(26)
Rating: 5 stars
07/14/2007
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. Read More
(15)
Rating: 5 stars
03/10/2008
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. Read More
(14)
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Rating: 5 stars
04/08/2009
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! Read More
(13)
Rating: 2 stars
06/16/2008
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. Read More
(12)
Rating: 4 stars
01/07/2010
Slight modifications made this DELICIOUS! Easy and tasty. I didn't have cashew butter. I used 1c of chunky peanut butter. Reduced corn flour to 1/4c used 1/4c corn starch to compensate. I used brown rice flour instead of potato flour. I made 2 batches: 1 with chocolate chips one without. cooking time was closer to 12-15 minutes that could be because I used more PB. With the chocolate chip batch I used parchment paper and cooked them until the edges began to brown. With or without chips they are very good. Read More
(9)
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