Prep 10 mins
Cook 8 mins
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.
- 118.29 ml brown sugar
- 118.29 ml white sugar
- 1 egg
- 59.14 ml salted natural-style peanut butter
- 59.14 ml smooth cashew butter
- 118.29 ml gluten-free margarine (casein free)
- 2.46 ml baking soda
- 118.29 ml cornflour
- 118.29 ml tapioca flour
- 59.14 ml potato flour
- 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.
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.
OMG! These are just awsome! They baked up just perfect and were just devoured. Thanks for a great cookie recipe which is gluten free and casein free.