Cashew Cream Cheese Cutout Cookies


Ingredients for Cookies:

3oz dairy free cashew cream cheese (follow link for recipe)

¾ cup coconut oil + 1Tbs

¼ cup palm oil (I use Navitas Naturals)

1 cup of sugar

1 egg yolk

½ tsp vanilla

2 ½ cups gluten free flour (I use Bob’s Red Mill all-purpose gluten free flour)

½ cup water as needed to make mixture into a dough

Ingredients for Icing:

1 cup confectioner’s sugar

1-2Tbs water

½ tsp fresh lemon juice


Cream coconut oil, palm oil and cashew cream cheese; beat in sugar. Add egg yolk and vanilla until mixed in, then stir in flour. Add up to ½ cup of water as needed to make mixture into dough which may be gathered into a ball. Wrap ball of dough in parchment paper and chill several hours or overnight. Preheat oven to 350 degrees F. Remove dough from refrigerator and allow to soften slightly. Working in batches, slice off a chunk of dough and roll between two sheets of lightly floured parchment paper to about 3/16”-1/4”thick. Cut out dough with desired cookie cutters.  Place on parchment paper lined baking sheets. Bake 8-10 minutes or until lightly golden on the bottom. Do not overbake as they will continue cooking as they sit on the baking sheet for a minute or two. Transfer to wire rack to cool completely.

Prepare icing by combining confectioner’s sugar, water and lemon juice and mixing until smooth. Spread icing on cooled cookies and decorate as desired. Place cookies on parchment lined, rimmed baking sheets and allow to cool completely before storing in an airtight container. These cookies freeze very well!

*Note, my recipes typically are not made with granulated sugar as I typically don’t use processed sweeteners in my recipes; however the original recipe used granulated sugar and in order to keep the integrity of the cookies I wanted to keep the recipe as close to the original as possible. I believe in balance in all things, including enjoying a cookie with granulated sugar over the holidays.


This recipe is gluten-free, dairy-free, soy-free, vegetarian

Originally posted on Happy Healthy Belly's Blog on 1/31/17