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.