Cheese Cookies

My kids came up with the name for these biscuits due to the speed we gooble them up... as fast as cookies!

1 cup Gluten Free Flour

2 tsp. baking powder

1/4 tsp. cream of tartar

1/4 tsp. salt

1/8 tsp. agave

4 Tbsp. Earth Balance Butter Spread 

1 cup vegan cheese (I prefer Trader Joe's brand)

1/3 cup rice or nut milk

Preheat oven to 450'. In a large mixing bowl, whisk together all the dry ingredients with the agave. Add the butter by cutting it into the dry with a pastry knife or two butter knives. You are looking for a pebble-looking texture. Next evenly distribute the cheese. Lastly, pour in the milk and stir with a big spoon until a dough is formed. If to dry, just continue adding 1 Tbsp of milk until it all sticks together but is not runny:)

Now, plop dough onto parchment paper. With both hands, form dough into a round flat disk about  1-1 /2 inches tall. With a 1/4 cup, cookie cut out the dough and place on a parchment paper-covered cookie sheet. Bake for 10 mins. Let cool on a rack for 5-10 mins.