Cream Cheese Cookies (Gluten-Free, Soy-Free, Vegan)
1 cup raw cashews, soaked 4 hours to overnight
2 teaspoons apple cider vinegar
2 teaspoons lemon juice
1/2 cup Spectrum Organic Palm Shortening
1/2 cup granulated sugar*
1 teaspoon pure vanilla extract
zest of one medium lemon
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
2 tablespoons psyllium whole husks**
6 tablespoons boiling water
Makes 24 cookies (or more depending on the size of your cookies)
*You can use any granulated sugar in this recipe, such as regular refined cane sugar or coconut palm sugar. Coconut palm sugar will darken the cookies to a caramel color, as shown in some of the photos above. The palm sugar also gives them a caramel undertone in flavor, much like brown sugar does. If you prefer the white color of traditional cream cheese cookies, you can use any white granulated sugar or sugar substitute, such as cane sugar or xylitol. Regular white table sugar will make them taste more like the cream cheese cookies you remember. Your choice...they're delicious both ways!
**Psyllium Whole Husks are different from psyllium husk powder. Make sure to purchase the whole husks, which can usually be found in your grocery store or drug store in the supplement aisle. The brand I buy is Yerba Prima. I would have tried these with ground chia seeds as well, but I ran out. I suspect that they would work fine with 2 tablespoons of GROUND chia seeds, but I can't say for sure. If you end up trying this, I would love it if you came back and left a comment letting me know how they turned out!
Find the original recipe at The Daily Dietribe.