Found this new butter by Myoko’s in the store and thought I’d try making some cookies. The European Style Cultured Vegan Butter is made from coconut oil and cashew milk!
1 tbsp. rice flour (or flour of your choice)
1/2 tsp. baking powder
1 tbsp water
1 cup Mikoyos cultured butter
1/2 cup coconut sugar or sugar of your choice
1 tsp. vanilla extract
2 1/2 cups gluten free flour ( i used equal parts brown rice flour, sorghum and tapioca flour)
Preheat oven to 350F and line baking sheet with parchment paper.
In a small bowl combine rice flour, baking powder and water. Stir and set aside. (This is the egg replacer)
In a mixing bowl, add butter, sugar, vanilla and egg replacer.
Whip with hand mixer until fluffy.
Gradually add in flour until fully incorporated.
Place cocokie dough in a piping bag with a start tip.
Pipe cookies onto parchment lined cookie sheet.
Bake 13-15 minutes.
Cool completely before removing from baking sheet.
Enjoy as is or decorate with melted chocolate.