Gluten-free/dairy-free Cookie

[Lovey25]

This is a really yummy peanut butter cookie recipe that I've made before. I'm not eating sugar or nuts these days, but it's a really great recipe I wanted to share with you all. I love this recipe because it doesn't contain any "alternative" flours or ingredients and also, people who aren't gluten-free/dairy-free love them.

Ingredients: (makes about 6-8 cookies)

1 cup peanut butter

1 cup white sugar

1 egg

1 tsp. pure vanilla extract

1/2 tsp. baking soda

Drop by teaspoonful onto baking sheet. Bake for about 8 minutes at 350 degrees. Let cool.

Double the recipe, if need be, as this only makes a few cookies.

For a variation, use cashew butter instead of or in addition to the peanut butter. You could also add 1/8 cup cocoa powder or some gluten-free chocolate chips. Or, add a few dashes of cinnamon for spice cookies.

They are a bit crumbly because they don't use any flour or other starchy flour substitute. So, make sure to let them cool completely before removing from baking sheet.

[Lovey25]

Okay, I was just experimenting with the above recipe and came across a cool (and yummy) variation. I created a chocolate chip cookie that tasted just like "the real" thing, and it doesn't employ any of the alternative flours or alternative ingredients, which makes it really simple and convenient. And just like the above recipe, it's still gluten-free and dairy-free. (Yes, I broke down on my no nuts/no sugar thing and had ONE cookie!)

I made my own cashew butter (but certainly you can buy the stuff in the jar) and used the 1 cup of cashew butter instead of any peanut butter. Then I added 1 cup of natural sugar, one egg, one teaspoon vanilla, 1/2 teaspoon baking soda, and dark chocolate pieces and mixed it all together. Then cooked at 350 degrees for about 10 minutes on a greased cookie sheet.

I was thinking they would taste like cashew cookies with chocolate. Previously, I had used 1/2 cashew butter and 1/2 peanut butter so they still tasted peanut-buttery. Instead, this time... they tasted just like the chocolate chip cookies I grew up eating from my mother's kitchen. And the ingredients are things you all probably have in the house! And even the non-gluten/dairy-free people in my house loved them! They were raving about them!

[Jenny (AZ via TX)]

Lovey25,

These cookies sound too good! How do you make cashew butter. I'm not eating peanuts right now (they don't agree with me and also the salmonella scare turned me off).

I want to make these! I have a bunch of cashews ready to be made into butter.

[Lovey25]

Lovey25,

These cookies sound too good! How do you make cashew butter. I'm not eating peanuts right now (they don't agree with me and also the salmonella scare turned me off).

I want to make these! I have a bunch of cashews ready to be made into butter.

To make cashew butter, I just buy cashews (roasted and salted or whatever you can find is fine) and place a few handfuls in a food processor. Then, slowly stream in Canola oil (it's important to not use an oil like olive oil because it has a strong flavor), until the mixture starts coming together and has the consistency of peanut butter. And voila -- that's it. Very simple and cost effective. Much better than the $8.00 a jar that the grocery store is selling.

[Jenny (AZ via TX)]

Thanks. Should the cashew butter be smooth or crunchy?

[Lovey25]

Thanks. Should the cashew butter be smooth or crunchy?

For this recipe, I've done it both ways and either tastes good. Basically, I just let the food processor go for a while and let it get as smooth as possible, but there will inevitably still be a few chunks. But I guess what you're looking for is a more smooth texture, and if there are a few chunks left it's fine.

[Fiddle-Faddle]

I use pretty much the same recipe but use 2 eggs and brown sugar.

Yum!

[Lovey25]

Oh good.

And by the way everyone, you can use the cashew butter recipe as a blank batter (just omit the chocolate chips). So, you could try adding raisins or nuts or who knows what. The cashews don't taste like nuts in this recipe, they just taste buttery so they're a really great blank canvas.