Perfect Cashew and Peanut Butter Gluten Free Cookies

READY IN: 18mins
Recipe by two happy children

I found this on all 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.

Top Review by Mia in Germany

Can't say more than the first reviewer - awsome cookies!! Easy to put together and no way anybody could tell they're gluten and casein free. I used 1/4 cup arrowroot instead of the potato flour because I can't have potato flour, but that works just the same. Also I used erythritol instead of the white sugar to have less sugar. Thanks for posting!
Made for PAC Spring 2011.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 Degrees C).
  2. In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter.
  3. 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.
  4. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
  5. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets before removing to wire racks to cool completely.

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