MENU
 
 
  • Flourless Cashew Cookies

    1 vote
    Flourless Cashew Cookies
    Prep: 10 min Cook: 15 min Servings: 1
    by Comfy Cook
    86 recipes
    >
    A cookie without flour thus without gluten. As much as the ingredients do not sound like it will hold as a cookie, that is exactly what it does. Nut lovers - this is for you and anyone else who eats.

    Ingredients

    • 1/2 cup margarine, at room temperature
    • 8 tablespoons canola oil
    • 1 cup cashew butter
    • 1 1/4 cups packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 cups flour
    • 1 cup roasted unsalted cashews, chopped, plus 48 cashew halves (optional)

    Directions

    1. Preheat the oven to 350 degrees.
    2. Lightly grease 2 baking sheets or line them with parchment paper.
    3. Combine the margarine, oils and brown sugar in the bowl of a stand mixer or a hand-held mixer; beat on medium-high speed for about 4 minutes, until fluffy.
    4. Add the eggs one at a time, incorporating well after each addition.
    5. Add the vanilla extract, baking powder, baking soda and salt; mix well. Stop the motor and use a spoon to stir in the flour and chopped cashews.
    6. Scoop out the dough by heaping tablespoonfuls, roll into 1 1/2-inch balls and place 1 inch apart on the baking sheets (the cookies do not spread). Flatten slightly with the tines of a fork and press a cashew half on the top of each cookie, if desired.
    7. Bake for 6 minutes, then rotate the sheets front to back and top to bottom; bake for 6 to 8 minutes or until the cookies start to brown.
    8. Transfer the cookies to a wire rack to cool completely before storing.
    9. Adapted from “The King Arthur Flour Cookie Companion” (Countryman Press, 2004).

    Comments

    • Comfy Cook
      Comfy Cook
      This is my recipe and I want to make it clear that this is not a flourless recipe. That was my error.
      • Kathi Shields
        Chaya, these look excellent. I'm going to make these for me as they must have lots of cashew flavor.
        • Comfy Cook
          Comfy Cook
          I am sorry, I didn't answer you. I make my own mixture by using brown rice flour, tapioca flour and potato starch. Brown rice is predominant. If you prefer white rice flour, that can be used also.
          • The Crispy Cook
            The Crispy Cook
            Your recipe sounds tasty. Which kind of gluten-free flour do you use in it? White rice flour or something else?

            Leave a review or comment