This deeply satisfying, gluten-free take on the classic peanut butter cookie is amazingly toasty and nutty. Swapping rice flour in for all-purpose helps these cookies achieve a delightful textural balance between chewy and sandy.
Preheat oven to 350°F. Spread flour on a rimmed baking sheet. Bake in oven until toasty, 8 to 10 minutes. Let cool 5 minutes. Sift flour, salt, and baking soda together in a medium bowl.
Beat cashew butter, unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth. Add eggs and vanilla, and beat until blended, about 1 minute.
Add flour mixture to butter mixture, beating until blended. Stir in cashews. Cover and chill 30 minutes.
Shape 2 tablespoons dough at a time into balls, and place 3 inches apart on parchment paper-lined baking sheets. Bake in preheated oven until lightly browned, 11 to 13 minutes. Let cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely, about 30 minutes.