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Savory “Cheese” Cookies


Sigrid brought these cookies to the January, 2017 Portland Potluck.

These are surprisingly spicy, peppery non-sweet cookies to go with your meal.


4-5 oz EarthBalance vegan buttery spread (1/3 of the 13 oz container)
240 ml1 c Daiya Pepperjack-style dairy-free shreds
120 ml1/2 c almond meal
120 ml1/2 c rice flour
120 ml1/2 c coconut flour
2 ml1/2 tsp salt
pepper or cayenne or other spice mixture, to taste. The pepper jack “cheese” gives them a little bite, but you can increase it!


Stir together the vegan butter spread and dairy-free shreds.
Work in the rest of the ingredients by hand.
Dough will be on the crumbly side, but will hold together. If too crumbly, add another spoonful of buttery spread or a few drops of water.
In your hand squeeze together little walnut-size balls, flatten them in your palms, and place them on an oiled cookie sheet.
If you like them a little fancier-looking, flatten them a little more with a fork.
Bake them at 350 for 12 min. till delicately browned.
My batch yielded 36 cookies.

Major Ingredients: