Peanut Butter Cookies with Cashews
Some people think that gluten-free cooking always tastes bad, or at least that it’s always worse than “gluten-y” food. They would be wrong.
No one wants poor imitations of good food. Gluten-free living should have wonderful food that is also gluten-free. No reason it shouldn’t also be nutritious…full of fiber, vitamins and minerals just like everyone should have. Even cookies can have some healthy ingredients along with their sweetness: whole grains, high protein flours, nuts and eggs, for example.
To prove the concept that gluten-free cooking is attractive to more people than just celiacs, consider the simple Peanut Butter Cookie. Sweet, tender, rich and a little crunchy, it’s a favorite of many who have no intention of eating anything gluten-free.
For example, my husband avoids gluten-free food as a rule. After tasting way too many tasteless, or off-flavor, or dry, or crumbly, or mushy substitutes, he’s suspicious of it unless I taste it first. I don’t blame him. You may have developed the same opinion of much gluten-free food yourself. But it’s not all bad.
Even my husband will agree that these little drop cookies (anything under a 4-inch diameter is a “small” cookie to him) are good!
You can use your favorite gluten-free flour mix for these. If you use a prepared mix, check to see if it has xanthan gum or guar gum in it. If that’s the case, do not add that gum ingredient as shown in the recipe.
- 1 Cup Peanut Butter, Chunky (like Jif or Skippy)
- 1 Cup Brown Sugar, Packed (I like dark brown, but light would work, too)
- 2 Large Eggs
- 1-1/2 Cups Gluten-Free Flour Mix (if using a prepared mix, check ingredients for baking soda, salt and xanthan or guar gum – if so, don’t add more)
- 1 Teaspoon Xanthan Gum
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Raw Cashews, coarsely chopped (optional)
Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
Measure the dry ingredients together in a small bowl and mix well.
Combine peanut butter and sugar in mixer bowl and beat well.
Beat in eggs.
Add the flour mixture, stirring until well-blended.
If using the cashews, stir them in.
Drop by teaspoonfuls on cookie sheet, several inches apart.
Bake for about 10 -12 minutes, until centers are done and edges slightly browned. They'll puff up some while baking, but will probably flatten when cooling.
Loosen the cookies on the pan, then let continue cool on pan for several minutes, then remove carefully to rack to finish cooling.
Makes about 24 cookies that are 2-1/2 inches in diameter.
These cookies are gluten-free (no wheat, barley or rye), casein-free, dairy-free and lactose-free.
Even though these ingredients are usually gluten-free, always be sure to check the ingredients list on every label before you start cooking.
-Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
-The Gluten-Free Homemaker’s Gluten-Free Wednesdays
- Miz Helen’s Country Cottage’s Full Plate Thursday
- The Nourishing Gourmet’s Pennywise Platter Thursday
- Frugal Follies’ Frugal Food Thursday
- Cybele Pascal’s Allergy Friendly Friday