This recipe makes a rich shortbread style cookie.
2¼ cups white rice flour
1½ teaspoons xanthan gum or carrageenan
¼ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons flax meal in ¼ cup water
2 teaspoons vanilla
¾ cup sugar (evaporated cane juice)
1 package vegan nondairy cream cheese (8 ounces)
1/2 cup pecans
Preheat oven to 350oF. Line two cookie sheets with parchment paper or oil lightly with vegetable shortening or oil.
Mix flour, baking powder, baking soda and gum. Set aside. In a large bowl beat together flax seed and water. Stir in vanilla. Mix in sugar and vegan cream cheese and beat together until smooth. With mixer on low, slowly add in flour mixture. Mix until completely incorporated and dough is uniform.
Roll about 2 tablespoons of dough into a small ball and place on the cookie sheet. Repeat with remaining dough. Place a pecan in the center of each ball, pressing down slightly to flatten the dough a little.
Bake cookies 12 minutes, until lightly brown around the edges. Remove immediately and cool on wire racks.