Sunday, February 10, 2013

Gluten-Free Cream Cheese Cookies

Nothing says be my valentine like homemade gluten-free cookies.

This Valentine's Day, treat your loved ones to something tastier than a Hallmark card.

Buttery, melt-in-your-mouth Cream Cheese Cookies.

Who could ask for anything more?

Gluten-Free Cream Cheese Cookies Print-Me 
My grandma's cream cheese cookies have never tasted so good. It's been years since I've eaten her gluten-containing cookies, but my mom tells me these are just as good, and perhaps just the teensiest bit better. All I know is I no longer feel like I'm missing out. If you want a dairy-free version, click here

1/2 cup cream cheese
1/2 cup butter or Spectrum Organic Palm Shortening
1/2 cup granulated sugar*
1 teaspoon pure vanilla extract
2 tablespoons whole psyllium husks
1/3 cup coconut flour (40 grams)
1/3 cup white rice flour (52 grams)
1/3 cup tapioca starch (40 grams)
1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda

  1. Preheat the oven to 350 degrees F. Set out 2 cookie sheets. 
  2. Using your food processor or an electric beater, beat together the cream cheese, butter, sugar, vanilla and psyllium husks. 
  3. In a medium sized bowl, whisk together the coconut flour, white rice flour, tapioca starch, salt, and baking soda. Once well mixed, beat into the cream cheese mix until a ball forms. 
  4. Roll the dough out (to about 1/4 inch thick) between two pieces of parchment paper, sprinkling some extra rice flour on both sides of the dough if necessary. Cut into whatever shapes your heart desires. Bake for 10-12 minutes.
*The above photos were made with regular cane sugar, but you can also use coconut palm sugar or another granulated sugar. The flavor and color will be different, but they will still be delicious!

Yield: This batch made 17 cookies of varying shapes and sizes.  

Don't forget to tune in Monday for another week of 5-Ingredient Mondays. Come to share your gluten-free recipe with 5 ingredients or less (read the directions...there's some leniency to that rule) or come to find an easy recipe. I'll be sharing my recipe for gluten-free, oat-free granola wafers. 

This post is linked to Inspire Me Mondays.


gfe--gluten free easily said...

Yay! You finally shared these stunning cookies! Like I said before, that little chocolate chip in the corner is adorable. I can only imagine how scrumptious these are. I've got cream cheese softening for another recipe. If I wasn't sure one ingredient for these cookies, I'd be making them right now. ;-) I'm thinking these cookies will have to be shared immediately on All Gluten-Free Desserts ... All the Time!


Rochelle @ said...

Those look so light and fluffy! Thanks for sharing the recipe. I've pinned it to try later. :) said...

Those look delicious!

Nantawan Bennett said...

Happy Monday.
I'm your follower,
Visit from Inspire Me Monday Blog Hop,
Would be great if you can visit and link up.
Have a nice day.

glutenfreespinner said...

Simply.....yummy! I will be making these, thanks for sharing your recipe. Nothing better than a melt in your mouth buttery cookie.


Anonymous said...

I bet the Tofutti cream cheese can be used here. Thanks

laurelvb said...

Well, I'm off. 4 oz. of homemade cashew cream cheese and 4 oz. of that weird coconut/olive oil shortening plus some coconut sugar plus the juice of half a lemon plus a tsp of Konjac powder, plus a rounded Tbsp ground chia, oh and plus the zest of half a lemon. What I'll end up with only heaven knows but I bet it'll be really good. :-)

laurelvb said...

Oh heavenly gods of yum!


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