Perfect Cashew And Peanut Butter Gluten Free Cookies Recipes

Steps:

• Preheat oven to 350.
• Cream the first four ingredients one adding one at a time in order given.
• Add egg and mix.
• Add sifted dry ingredients and mix until dough is smooth.
• If dough isn't hard enough, put in refrigerator for about 10 minutes to harden it back up.
• Drop by teaspoonfuls on a cookie sheet sprayed with oil.
• using a fork dipped in water, push down on dough once then cross ways.
• Bake 10 minutes.
• Refrigerate cookies after they cool for best taste.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Steps:

• 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. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter 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 for a few minutes before removing to wire racks to cool completely.

Steps:

• 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.