10tablespoons (141g)unsalted butterroom temperature
⅔cup (134g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoonvanilla extract
1 ¾cup (259g)gluten free flour blend
½teaspoonbaking powder
¼teaspoonsalt
For the filling:
4ouncescream cheeseroom temperature
¼cup (30g)powdered sugar
2tablespoonsGreek yogurt
¼cup (85g)raspberry jam
Instructions
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar for 2-3 minutes, until smooth and light in color. Add the prepared egg replacer and vanilla extract and beat to combine.
10 tablespoons (141g) unsalted butter, ⅔ cup (134g) granulated sugar, 1 tablespoon Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
Add the flour, baking powder, and salt and mix on low speed until soft dough forms. Cover and chill in the refrigerator for at least 1 hour.
1 ¾ cup (259g) gluten free flour blend, ½ teaspoon baking powder, ¼ teaspoon salt
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small bowl, mix the cream cheese, powdered sugar, and Greek yogurt until smooth.
Scoop out pieces of dough and use your hands to roll into a ball, then flatten slightly into a round disc. Use your thumb to gently press an indentation into the center of each cookie. Scoop a heaping ½ teaspoon of cream cheese filling into each cookie. Arrange cookies on baking sheet, 2 inches apart. Bake for 12-14 minutes.
Immediately after removing cookies from the oven, scoop a dollop of raspberry jam onto the centers, right on top of the cream cheese filling. Allow cookies to cool completely before removing.
¼ cup (85g) raspberry jam
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
For best results, use full-fat block cream cheese and make sure it's softened at room temperature. Cold cream cheese will not only be hard to mix, it will result in a lumpy filling.
The cookies will spread slightly, be sure to space them out a couple of inches on the baking sheet. I typically bake these on two baking sheets.