Gluten-Free Cream Cheese Cookies

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 teeniest 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.

*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.

An original recipe by Iris Higgins @The Daily Dietribe