Recipe by two happy children
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.
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.
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1 egg
- 1⁄4 cup salted natural-style peanut butter
- 1⁄4 cup smooth cashew butter
- 1⁄2 cup gluten-free margarine (casein free)
- 1⁄2 teaspoon baking soda
- 1⁄2 cup cornflour
- 1⁄2 cup tapioca flour
- 1⁄4 cup potato flour
Directions See How It's Made
- 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.