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!

You can shape these butter cookies any way you like. Pipe the dough into pretty spirals using a piping bag with a large star tip or use a cookie press for perfect, uniform cookies. You can also shape them by hand or wrap and chill the dough in a log for sliced cookies. Enjoy them plain, or decorate them as desired!


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.