Gluten Free Cashew Butter Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
• In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
• Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
• Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

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.

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.

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.

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.
• 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.

Steps:

• Preheat oven to 350 degrees F.
• Beat eggs.
• Mix together ground cashews, gluten free flour, fruit sugar, baking soda, and salt.
• In a separate bowl beat eggs, add olive oil, milk, vanilla essence.
• Gradually fold in the dry ingredients to above mixture.
• Drop walnut size balls onto non stick baking tray.
• Bake for 12 to 15 minutes until golden brown at 180 Celcius.