A rick, thick, sweet, gluten-free cookie made with natural peanut butter and cashews.
Preheat oven to 350ºF. Line a baking sheet with parchment paper; set aside.
In a large bowl and using a wooden spoon, beat together the peanut butter and sugar until creamy. Beat in the egg. Mix until well combined. Fold in cashews.
Roll cookies into tight balls and place about 2″ apart on baking sheet. Gently flatten in crisscross pattern with a fork.
Bake for 7-10 minutes, until lightly golden. Once done, leave on cookie sheet to cool for 2 minutes and place on a cooling rack.
Recipe from It’s Yummy to My Tummy’s Blog.
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Very good cookies and a very simple recipe! My boyfriend and I were craving a peanut butter treat and didn’t have butter and baking soda to make regular cookies so we decided to try these. We used regular peanut butter (which already has some sugar in it) so we only used 1/2 cup of sugar. The only thing I would recommend is adding a 1/2 tsp of vanilla extract to make these cookies even tastier. 
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Lisa on 1.21.2013
Wanted to add – they were good straight out of the oven but even better after they’d sat overnight. I may try it next time with brown sugar (instead of white) and a 1/4 tsp of cinnamon.
adeline on 1.16.2013
Wow…protein cookie ! and gluten free…
Thanks