dairy, egg, and gluten free, vegan
Makes 12-15 cookies
1 tablespoon flax seed, freshly ground
2 tablespoons warm water
1/3 cup coconut oil
1/3 cup dairy free cream cheese (non hydrogenated), softened
1/2 cup sugar (agave, coconut nectar, raw sugar)
1 cup gluten free all purpose flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
pinch salt
3/4 pint fresh raspberries
zest of 1/2 small lemon
2 tablespoons warm water
1/3 cup coconut oil
1/3 cup dairy free cream cheese (non hydrogenated), softened
1/2 cup sugar (agave, coconut nectar, raw sugar)
1 cup gluten free all purpose flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
pinch salt
3/4 pint fresh raspberries
zest of 1/2 small lemon
Preheat oven to 350 degrees.
Grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces one egg).
Cream together coconut oil, cream cheese, and sugar; stir in flax mixture. Add flour to the top of this mixture, do not stir. Add baking powder, xanthan gum and salt, stirring into the flour before combining flour with coconut cream cheese. Fold in raspberries and lemon zest. Drop cookies by spoonful onto prepared (silpat, parchment) baking sheet, bake at 350 for approximately 15 minutes.
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