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Cashew cookies

Low chemical, contains nuts, free of egg, dairy, gluten and soy.

One in four children with a peanut allergy will also have an allergy to another type of nut. Children who ore allergic to peanuts should be screened for allergy to other nuts as well, as they are the most highly allergenic foods.

Image of Cashew cookies

Makes 15 cookies

135 g (1 cup) brown rice flour
teaspoon bicarbonate of soda (baking soda)
55 g ( cup) soft brown sugar
60 g ( cup) ground raw cashews
60 ml ( cup) water
teaspoon vanilla essence

Prep time: 10 minutes
Cooking time: 15 minutes


Makes: 15


Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with sheets of baking paper.

Sift the rice flour and bicarbonate of soda into a bowl. Add the sugar and cashews. Stir well to combine ingredients.

Make a well in the centre, then add the water and vanilla essence. Stir and mix to a firm dough.

Roll into walnut-sized balls using rice-floured hands. Place on the prepared trays. Flatten each cookie with the back of a spoon. Bake for about 10-12 minutes, until lightly browned.

HINT: These biscuits soften on storage so they are best eaten on the same day that they are baked.

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