These flourless, crunchy cashew cookies are both sweet and salty!
Recipe from Bake or Break, adapted to gluten free
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup sugar (brown sugar would give it a toffee like flavor)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
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1 large egg
2 cups gluten free old-fashioned rolled oats, ground for 30 seconds in a food processor (I used Bob's Red Mill)
2 cups salted cashew pieces or coarsely chopped cashews
extra fine salt for topping*
*sea salt can be used to be pronounced visually
Preparation:
Preheat oven to 350°.
In a medium bowl, beat butter, sugar, salt, baking powder, vanilla, and egg. Add oats and mix. Then, mix in cashews.
Drop dough by tablespoonfuls onto lightly greased or lined baking sheets. Sprinkle each cookie with salt. Flatten cookies to about 3/8-inch thick.
Bake 12-14 minutes, or until light golden brown. Remove from the oven and cool on the baking pans.
Makes about 2 & 1/2 dozen cookies.