Flourless Cashew Cookies Recipe

click to rate
1 vote | 1955 views

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.

Prep time:
Cook time:
 
Tags:

Ingredients

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).

Toolbox

Add the recipe to which day?
« Today - Jul 28 »
Today - Jul 28
Jul 29 - Aug 04
August 5 - 11
August 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Comments

  • Comfy Cook
    May 9, 2010
    This is my recipe and I want to make it clear that this is not a flourless recipe. That was my error.
    • March 14, 2010
      Chaya, these look excellent. I'm going to make these for me as they must have lots of cashew flavor.
      • Comfy Cook
        February 3, 2010
        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
          January 22, 2010
          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