Dairy Free Cream Cheese Cookies

Dairy free tahini cream cheese cookies fresh from the oven!

These dairy free cream cheese cookies are also gluten free, low carb and nut free if you omit the pecans. While they stand on their own perfectly well, they make excellent bases for cookie sandwiches as well. I prefer to make them with tahini, but almost any other nut or seed butter will do as well if tahini is not your thing.

My Cookie-Related Star Wars Theory

I have a theory. My theory is that what the Jawa was really yelling at the speeder that sped by him was “Tahini!” Why? Because I like to think that there were two little enterprising Jawa’s that decided to branch out and separate from the droid-stealing business and earn an honest living in the Tahini cookie business. Of course they wouldn’t be able to sell their Tahini cookies from the Jawa crawler so they would have to just yell out to passing speeders to see if they would stop and buy their cookies.

I imagine that Tahini cookies would be quite popular in a galaxy far far away. Maybe almost as popular as they are in our local galaxy right here. But don’t just listen to me, bake them yourself and you be the judge. *Waves hand* You want to bake these cookies.

Taste and Texture

Seriously though, these are the perfect “base” cookies for customizing to your specific cookie requirements. Add in chocolate chips and pecans (as I prefer) or change out the chocolate chips for raisins (no judging) or change the pecans for walnuts or omit them all together. I also like to make coconut whipped cream and use it as a cream filler for cookie sandwiches using these cookies. Oh my so good.

They can be stored at room temp for a few days, or in the fridge for up to 2 weeks. Be warned that they will get softer in the fridge. To maintain crispiness, store in an airtight container at room temperature. That does mean you’ll have to eat them quicker, though. Oh bummer, right?

Dairy Free Cream Cheese Cookies? Can it be?

Yes! These cookies are made with plain vegan cream cheese. Pay attention to which brand you buy though, as not all are created equal. For a review on which is the best vegan cream cheese, see my post here. I tasted and tested several brands to see which one would be the best.

Do you have to use vegan cream cheese? Well, no. If you belong to the fortunate club that enjoys dairy-laden desserts then by all means, stick to your good ole dairy cream cheese.

To roll or not to roll…that is the question.

Many cream cheese cookie recipes call for rolling a log out of dough and then slicing them before baking them. This recipe is a simple “dollop on the cookie sheet” kind of cookie recipe. No log rolling necessary. This means that they will spread out and make thin “crispy on the outside, soft on the inside” cookies. Definitely let them cool completely before trying, as they will need to crisp up some once they’re out of the oven to avoid falling apart.

Nom nom nom. Crispy outside with chewy center.
Crispy on the outside, soft in the center

If you aren’t all that into the taste of tahini, then I suggest using peanut butter or your nut butter of choice. Tahini is more bitter than other nut or seed butters and some people may not like it much for that reason.

Enough of me blabbering on about the cookies. Let’s get to the recipe so you can make them yourself!

Dairy Free Tahini Cream Cheese Cookies

Melina
Low carb dairy free take on classic cream cheese cookies
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 15 cookies

Ingredients
  

  • 1 cup vegan cream cheese of choice Vil life brand works well in this recipe
  • 1 cup Tahini Make sure the tahini is well blended before you measure so that there are no dry clumps
  • 2 eggs
  • 1 cup low carb sweetener of choice Lakanto brand regular sweetener works well in this recipe
  • 1/3 cup pecan pieces
  • 1/3 cup dairy free low carb chocolate chips

Instructions
 

  • Preheat oven to 350º
  • Line a large cookie sheet with parchment paper or silicone baking mat
  • Mix all you ingredients together in a large bowl. Mix until well combined
  • Using a scoop or large spoon, place approximately 2 tbsp of cookie dough on your prepared cookie sheet leaving about 2 inches between cookies so they have room to spread out.
  • Bake @ 350º for 20 minutes or until the edges begin to brown
  • Remove from the oven and let cool before transferring them to a cookie rack or container.
  • If your cookie sheet is not big enough to accommodate all the dough place the extra dough in the refrigerator until the first batch is done.

Notes

This recipe produces thinnish cookies with a crispy outside and soft chewy center. If you want thicker cookies you might try subbing peanut butter for the tahini, or adding in a tad bit of almond flour. 
These cookies come out to roughly 2 net carbs each depending on the size you like to make your cookies. I usually make mine palm sized and this is the carb estimate for that size. That might be a good guideline for you too, unless you have bear paws. 
Keyword dairy free, Gluten Free, Lactose Free, Low Carb

Leave a Comment

Your email address will not be published.

Recipe Rating




12 + 14 =