GLUTEN-FREE PEANUT BUTTER COOKIES
This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.
Provided by Jackie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g
CASHEW BUTTER COOKIES
These cashew butter cookies are on a more sophisticated level than peanut butter. They are vegan and gluten-free, so you'll be able to share with all your friends. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 19m
Yield 20 cookies
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CASHEW BUTTER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, baking soda, and salt together in a small bowl.
- Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
- Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
- Bake in preheated oven until golden brown, 12 to 14 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g
PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES
A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
Provided by ADAMSGRL
Categories Peanut Butter Cookies
Time 20m
Yield 24
Number Of Ingredients 10
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
PERFECT CASHEW AND PEANUT BUTTER GLUTEN FREE COOKIES
I found this on all recipes.com submitted by Catherine. To quote what she wrote about them "A healthy, gluten-free, slightly crunchy, PB style cookie. Not distinguishable from gluten-containing cookies at all!!!" My husband who is a gluten casien lover loved these cookies he couldn't tell the difference and he even asked me why I was allowing our son to eat them.
Provided by two happy children
Categories Dessert
Time 18m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 67.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 7.8, Sodium 32, Carbohydrate 12.5, Fiber 0.4, Sugar 8.9, Protein 1.2
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