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Add a photoA 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
- Preheat the oven to 350 degrees.
- Lightly grease 2 baking sheets or line them with parchment paper.
- 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.
- Add the eggs one at a time, incorporating well after each addition.
- 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.
- 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.
- 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.
- Transfer the cookies to a wire rack to cool completely before storing.
- Adapted from âThe King Arthur Flour Cookie Companionâ (Countryman Press, 2004).
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Comments
May 9, 2010This is my recipe and I want to make it clear that this is not a flourless recipe. That was my error.- March 14, 2010Chaya, these look excellent. I'm going to make these for me as they must have lots of cashew flavor.
- February 3, 2010I 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.
January 22, 2010Your recipe sounds tasty. Which kind of gluten-free flour do you use in it? White rice flour or something else?
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