Gluten Free Cashew Butter Cookies Recipes

4 INGREDIENT PALEO VEGAN CASHEW BUTTER COOKIES RECIPE (FLOURLESS, GLUTEN-FREE)

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a medium bowl, add all ingredients. Using a rubber spatula, stir and fold until thoroughly mixed.
• Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, press down on cookies to flatten. Repeat in the opposite direction, creating crisscross marks. Cookies will spread a bit.
• Bake for 10-14 minutes. Mine took 12 minutes. Transfer cookie sheet to cooling rack, and allow to cool for 20-30 minutes-do not remove from sheet for at least 20 minutes, as cookies are very soft and fragile. Then, if desired, transfer cookies directly onto the cooling rack to cool completely. After cooling, cookies will be firm, but still fragile and melt-in-your-mouth. Handle with care. Enjoy! Storing notes below.

GLUTEN FREE CASHEW BUTTER COOKIES

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.

GLUTEN FREE CASHEW COOKIES

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.

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES

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.