Gluten Free Cashew Butter Cookie

I had a client ask me to create a reduced sugar gluten free cookie today. Game on!  I love a good excuse to get in the kitchen and play with ingredients.  These came out pretty good I think. It is shameful how much sugar people put in their cookies when it is not necessary. These are really pretty and a great cookie to bring to your holiday cookie exchange. 


    • 2 cups Bob’s Red Mill 1-1 flour mix
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 6 dates- pitted
    • 1 tsp honey
    • 1 ripe banana
    • 1 tsp vanilla
    • 1/2 cup cashew butter
    • 1/3 cup almond milk
    1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
    2. In measuring cup or medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
    3. In a blender combine dates, ripe banana, honey and vanilla extract. You want to make sure the dates are completly broken down. Next add your cashew butter and cashew milk into your food mixer, the add in your paste from the blender.
    4. Add dry ingredients to the wet mixture and mix well.
    5. Divide dough into 48 equal pieces. Roll into balls. Use a fork to create a criss-cross pattern.
    6. Bake for 6 minutes. Leave on baking sheet 10 minutes. Then transfer to wire racks to complete cooling.

Gluten Free Cashew Butter Cookies
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  1. Once cookies have completely cooled, melt chocolate in microwave safe bowl at 50 percent power in 30 second increments. Once melted, stir in coconut oil. Dip cookies in chocolate. Place cookies on a parchment or wax paper lined pan. Add whatever topping you like, make sure you do this while to chocolate is still wet. I used unsweetened coconut and unsweetened cranberries.  Place in refrigerator and allow cookies to set. I keep mine in the refrgeriator. These cookies are fragile but they are oh so good.
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Don’t judge. I know I am a dork

Original recipe posted by Megan Turner from My cooking spot, I changed it to make it low sugar and gluten free

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