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Gluten-free, vegan cream cheese thumbprint cookies

Gluten-free, Vegan Cream Cheese Thumbprint Cookies

Vanessa @darcygirl.co
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Prep Time 1 hour 15 minutes
Cook Time 10 minutes

Ingredients
  

  • 8 oz Daiya Plain Cream Cheeze Style Spread room temperature
  • 4 oz Unsalted vegan butter room temperature, I used Earth Balance Unsalted Buttery Sticks
  • 1/2 cup White granulated sugar
  • 1/4 tsp almond extract
  • 1/2 tsp salt
  • 1 1/4 cup gluten-free flour I used Bob's Red Mill
  • 1/4 tsp Xanthan Gum I used Bob's Red Mill
  • 1/2 cup Jam, any flavor

Instructions
 

  • Cream together Daiya Plain Cream Cheeze Style Spread, vegan butter, and sugar until the mixture is light and fluffy, about 5 minutes. Scrape the sides of the mixing bowl at least once while mixing.
  • Add in almond extract, mix until combined.
  • In a separate bowl, combine salt, flour, and xanthan gum. Add dry ingredients into wet ingredients. Mix just until combined. Do not over mix. Refrigerate dough for 1 hour. Preheat oven to 350 degrees Fahrenheit 20 minutes before baking.
  • After the dough has been refrigerated, use a tablespoon-sized cookie scoop to scoop cookies onto a lined baking sheet, use parchment or a silicone baking mat. Do not flatten cookies. Using a 1 tsp measuring spoon, make an indent at the top of the cookies, do not push in too far. Use a 1 tsp measuring spoon to measure jam and place in the indent.
  • Bake cookies for 10 minutes or until the edges turn golden. Let cool for 10 minutes before transferring to a cooling rack. Cookies will be very soft. Enjoy!