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These, these, these! For the holiday, or everyday!

I adapted this recipe by to be gluten-free & changed a few other items too, because of what I had on hand – from their “Soft Goat Cheese Sugar Cookies”! Although, I must say, that gluten consumer or not, the gluten-free version will be gobbled up by all (& the gluten, probably never even missed)!

These Cookies can be stored at room temperature, in an airtight container for up to 1 week. I’m also anxious to see how well these freeze.


  • 2 ½ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • ½ teaspoon Bob’s Redmill Xanthan Gum
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups sugar
  • ⅓ cup (3 oz.) of Mackenzie Creamery Plain Chèvre, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • ¼ cup un-refined coconut oil, melted
  • 1 large egg
  • 2 tablespoon unsweetened coconut almond milk (or milk substitute, or regular milk of choice)
  • 1 teaspoon vanilla extract
  • Sanding sugar or nonpareil sprinkles (both optional)


  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. Mix together flour, baking powder, baking soda & salt in a bowl. Set aside.
  3. Combine sugar, goat cheese & melted butter in a large bowl & whisk until mixture forms a smooth paste. Add in coconut oil. Add egg, milk & vanilla extract. Stir until smooth. Fold in flour mixture until al is mixed tother well.
  4. Pour sprinkles or sugar into a small bowl. Use a small cookie scoop to portion out about 1 tblsp of dough, then roll in sprinkles/sugar to coat. Place cookies on the parchment lined baking sheet with about 2 inches of space between. (Note:Dough will be soft, but should still be workable when rolling into balls, if not refrigerate for 10 to 15 minutes.)
  5. Bake for 10 to 12 minutes, until cookies are just set & slightly cracked. Cool on baking sheet for 3 minutes, then transfer to a wire rack to finish cooling. & then Enjoy!