Irresistible Cashew and Peanut Butter Gluten-Free Cookies
Welcome to my kitchen, where I create delicious and healthy recipes that are organic, dairy-free and gluten-free. Today, I’m thrilled to share with you my recipe for Perfect Cashew and Peanut Butter Gluten Free Cookies.
If you’re a fan of buttery cookies that are thick, chewy and full of flavor, then this recipe is perfect for you. You won’t have to sacrifice taste or texture just because you’re avoiding gluten or dairy. My recipe uses a combination of potato flour, tapioca flour and cornflour that will leave your cookies perfectly soft on the inside and slightly crispy on the outside.
The star of this recipe is the luxurious cashew butter combined with creamy peanut butter. You’ll love how they blend together to create an irresistible nutty flavor that is neither too sweet nor too savory.
Each bite will take you on a satisfying journey of smooth and comforting textures complemented by the gentlest hint of brown sugar. Apart from being a great snack or dessert option, these buttery treats are perfect for bringing out your inner child!
So, put on your apron and step into my kitchen as we create magic together with this easy-to-follow Perfect Cashew and Peanut Butter Gluten Free Cookies Recipe!
Why You’ll Love This Recipe
Are you craving for some delicious cookies but worried about gluten and dairy allergies? Worry no more because I have the perfect solution for you – the Cashew and Peanut Butter Gluten Free Cookies Recipe. Trust me; this recipe will make your taste buds dance with delight!
Firstly, these cookies are gluten-free, ensuring that anyone with celiac disease or gluten intolerance can enjoy them too. Secondly, they are dairy-free, making them a great way to fulfill your cookie cravings without worrying about lactose intolerance.
But these cookies aren’t just good because of what they don’t have in them. They are also incredibly delicious! The combination of smooth cashew butter and creamy peanut butter results in a rich and irresistible flavor profile that will leave you wanting more.
Moreover, these cookies are easy to make with simple ingredients such as potato flour, tapioca flour, and cornflour. You don’t need to spend hours in the kitchen to enjoy a tasty cookie – just whip up the dough, bake it for a few minutes, and indulge in soft and chewy cookies in no time!
Whether you’re vegan or not, these cookies will definitely be a delightful treat for everyone. Even if you’re watching your sugar intake, the recipe allows for sugar substitutions such as coconut sugar or even sugar-free options to keep things healthier while still satisfying that sweet tooth craving.
Overall, whether you have dietary restrictions or just love trying new cookie recipes, this cashew and peanut butter gluten free cookie recipe is going to be a home run. So what are you waiting for? Grab your apron and get baking!
Ingredient List
Here’s a list of the ingredients you’ll need for these perfect cashew and peanut butter gluten-free cookies:
Dry ingredients:
- 1 cup of potato flour
- 1 cup of tapioca flour
- 1 cup of cornflour
- 1 teaspoon of baking soda
Wet ingredients:
- 1 cup of smooth cashew butter
- 1/2 cup of peanut butter
- 1/2 cup of butter
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 1 egg
- 1 teaspoon of vanilla extract
If you have dietary restrictions, don’t worry, we’ve got you covered: this cookie recipe is both vegan and gluten-free! You can substitute the egg with a flax egg to make it completely vegan. Additionally, you can substitute the butter with a dairy-free alternative to make it dairy-free too!
The Recipe How-To
Now, let’s dive into the heart of this recipe – how to make the perfect Cashew and Peanut Butter Gluten Free Cookies.
Step 1: Preheat Your Oven
The first step is to preheat your oven to 350°F (180°C). This will ensure that your cookies bake evenly and come out perfectly golden brown.
Step 2: Combine Your Dry Ingredients
In a mixing bowl, whisk together 1 cup of potato flour, 1 cup of tapioca flour, 1 cup of cornflour, 1 tsp of baking soda until fully combined.
Step 3: Mix in Your Wet Ingredients
In another mixing bowl, mix together ½ a cup of smooth cashew butter, ½ a cup of peanut butter, ½ a cup of white sugar, and ½ a cup of brown sugar until creamy. Then mix in one egg until it’s well combined.
Step 4: Combine Both Mixtures Together
Add the dry mixture into the wet mixture slowly until it forms a dough. The dough should not be too wet or too dry. If it seems too wet or sticky, add more cornflour. If it seems too dry, add little water or milk until properly moist.
Step 5: Chill the Dough
Cover and chill the cookie dough for about an hour to firm up.
Step 6: Form Your Cookies and Bake
After chilling the dough for about an hour, use a cookie scoop to measure out even-sized dough balls onto your parchment-lined baking sheet; flatten with a fork in a criss-cross pattern. Bake at 350°F (180°C) for about 10-15 minutes until golden brown.
Step 7: Let Cool and Serve
Let your cookies cool down on the baking tray for about three minutes before moving them to a cooling rack. Once cool enough, serve these thick and chewy Cashew and Peanut Butter Gluten-Free Cookies with a glass of almond milk or any other beverage of your choice.
These cookies freeze well, allowing you to make them ahead of time for special occasions. With this recipe, you can indulge in some guilt-free snacking with your family and friends!
Substitutions and Variations
As a nutritionist and food blogger, I will provide you some exciting substitutions and variations you can make with the recipe. You can add a twist to the traditional cashew and peanut butter gluten-free cookies recipe by trying out these variations.
Firstly, if you’re looking for a healthier alternative, try swapping white sugar with coconut sugar. Coconut sugar is less processed and has higher mineral content than white sugar, making it an ideal substitute for a natural sweetener.
Secondly, to make vegan gluten-free cookies, replace egg with flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a binder. It’s an easy swap, and you won’t even notice the difference in texture or taste.
Thirdly, for those who are allergic to peanuts or cashews, you can make nut butter cookies with almond butter or any other nut butter of your choice. Almond flour makes overall perfect cashew and peanut butter gluten-free cookies as an alternative in case cashew flour is unavailable.
Fourthly, for low-carb or sugar-free options, use oat flour. Oat flour gives the cookies a dense, chewy texture and is a perfect choice to swap for white flour without altering the flavor.
Lastly, to add some variety to your cookie recipe’s flavor profile, try mixing in some chocolate chips or adding cocoa powder. This way, you have your perfect cashew and peanut butter gluten-free flavored cookie recipe made richer by chocolate.
These substitutions provide you endless possibilities to put your unique spin on this classic favorite clear delicious nutty flavored cookies perfect for every occasion!
Serving and Pairing
Now that we have our delicious cashew and peanut butter gluten-free cookies ready, let’s talk about how to serve them and pair them for maximum enjoyment.
These cookies are versatile enough to be enjoyed as a dessert or a snack, in the morning or afternoon. I recommend pairing them with a cup of tea, coffee or a glass of almond milk for a well-balanced treat.
For an elevated dessert, try making cookie sandwiches by putting a scoop or two of your favorite ice cream between two cookies. You can also crumble them over yogurt to add texture and flavor.
If you’re serving these cookies at a party, consider pairing them with other sweet treats like brownies, muffins or cupcakes. You can also offer them alongside fresh fruit and nuts for a healthier option.
No matter how you choose to serve them, these delicious cashew and peanut butter gluten-free cookies are sure to be a crowd-pleaser. Enjoy!
Make-Ahead, Storing and Reheating
Now that you’ve mastered the recipe for perfect cashew and peanut butter gluten-free cookies, it’s time to talk about how to make them ahead of time, store them, and reheat them.
Make-ahead: These cookies can be made ahead of time if you’re trying to plan ahead for a party or event. Prepare the cookie dough in advance and leave it in an airtight container in the refrigerator for up to 3 days. Bring it back to room temperature before baking for best results.
Storing: These cookies can last up to a week when stored properly. Make sure they are cooled completely before storing them in an airtight container at room temperature. The cookies can also be stored in the freezer for up to one month.
Reheating: To reheat your already baked cookies, warm them up in the microwave for 10-15 seconds. Alternatively, heat them up in the oven for 3-5 minutes at 350°F (180°C) until they become warm and chewy again.
Note that if you freeze the baked cookies, it’s important to thaw them at room temperature before reheating them. Enjoy these delicious cookies warm or cold with your favorite beverage as they make great snacks and treats throughout the day!
Tips for Perfect Results
When it comes to baking, even the slightest variation in ingredient measurements or method of preparation can be the difference between a perfect batch of cookies and a less-than-stellar one. Here are some tips and tricks to ensure that your Perfect Cashew and Peanut Butter Gluten-Free Cookies turn out exactly as you envision them.
1. Follow The Instructions Precisely
It might seem like an obvious tip, but it is important to carefully measure and follow the instructions for each ingredient. Even small deviations can cause large problems with the final results. Remember that baking involves precise science, and therefore requires particular attention to detail.
2. Check Your Oven Temperature
It’s critical that your oven is warmed appropriately, otherwise your cookies may not cook evenly. Don’t rely entirely on your oven’s temperature gauge either; It’s worth investing in an oven thermometer to check for accuracy.
3. Get The Technique Right
All baking requires specific techniques that can be mastered with time and practice. When making these cashew peanut butter gluten-free cookies, use soft rather than melted butter to create a softer consistency, handle the dough gently to avoid deflating it, and keep a close eye on the timing to prevent over or under cooking.
4. Choose High-Quality Ingredients
The quality of each ingredient used in this recipe will affect the results exponentially, so don’t skimp on your ingredients if you want the perfect taste and texture outcomes. Opt for organic products where possible, as they are likely to produce tastier and high-quality cookie dough.
Follow these simple tips and before you know it you’ll have deliciously thick chewy gluten-free cashew chocolate chip cookies coming right out of your oven!
Bottom Line
In conclusion, this Perfect Cashew and Peanut Butter Gluten Free Cookies Recipe is a delicious and nutritious treat that you won’t want to miss out on. Its combination of smooth cashew butter, wholesome almond flour and tasty chocolate chips make it an irresistible snack for everyone. Moreover, with its gluten-free, dairy-free and vegan-friendly ingredients, it’s a healthy option that is suitable for all types of diets.
Not only are these cookies incredibly easy to make, they are also versatile as you can swap out the nut butters or flours to suit your preferences or dietary restrictions. You can enjoy them as a sweet afternoon snack with some tea or coffee or serve them up as a dessert at your next dinner party.
So why not give this recipe a go? With its simple steps and delicious results, it’s sure to become a favorite in your kitchen. Don’t forget to share your cookies on social media with the hashtag #perfectcashewpeanutbuttercookies to spread the love and inspire others to try this recipe too!
Perfect Cashew and Peanut Butter Gluten Free Cookies Recipe
Ingredients
- 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
Instructions
- 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.