Gluten-Free Cheesecake Cookies
Submitted by: Sheila Rae
These cookies beat cream cheese with the butter for a tangy flavor. They use rice, potato, tapioca, and quinoa flours rather than wheat flour.
Ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1/2 cup potato flour
- 1/2 cup quinoa flour
- 1 Tablespoon flaxseeds
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Method
Preheat the oven to 375 degrees. Cream butter, cream cheese, sugars, and vanilla together and add flours and flaxseeds until combined. Drop onto a Silpat lined baking sheet. Bake for 12 to 13 minutes or until lightly browned. Cool before removing from the pan.
Notes: These are best cooled. The flavor actually improves over the next couple of days. I do not like cookies more than a few hours old except these.
Number of Servings: 24
Submitted by: Sheila Rae ( See all of Sheila Rae Recipes )
