Gluten Free Kolachi Cookies
Kolachi are a traditional Polish cookie. This version is made completely gluten and dairy free, filled with a sweet walnut filling. These are a favorite holiday cookie in my family and I hope you love them too!
Servings 16 cookies
Ingredients
Dough
- 3 oz vegan cream cheese, softened I use the Miyoko's brand
- 4 oz vegan unsalted butter, softened I use the Miyoko's brand
- 1 cup Plus 2 tablespoon 1:1 Gluten Free Flour
- 1 tablespoon coconut sugar
Filling
- 2 egg whites
- ½ teaspoon vanilla extract
- ⅓ cup coconut sugar you can increase this to ½ cup sugar if desired
- 2 cups ground walnuts measure the walnuts after grinding them
- Powdered sugar
Instructions
- Cream together the butter and cream cheese on medium until light and fluffy.
- Add the coconut sugar and half the flour at a time and beat on low to combine.
- Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
- While dough is in the fridge, make the filling.
- Beat the egg whites and vanilla on medium high until fluffy and frothy. Add the sugar 1 tablespoon at a time and beat until combined after each addition.
- Mix in your walnuts until well combined.
- Preheat oven to 350F.
- Let dough sit at room temperature for 5-10 minutes. You'll know it's ready because you can work it without it immediately cracking. If it starts cracking, wait a few more minutes.
- Lightly dust a work surface with a mix of powdered sugar and flour. Roll out your dough to about ⅛-1/4 inch thick.
- Trim dough then cut into 2inch squares. Roll scraps of dough back into a ball and place in the fridge.
- Place about 1-2 Tbsp. of walnut filling diagonally along one square. Overlap the opposite corners of the dough over the filling, sealing tightly. Place cookies 2 inches apart on a parchment lined baking sheet. Repeat with remaining dough on a second baking sheet.
- Bake cookies for 18-22 minutes (start checking at 15 minutes), rotating the cookie sheets halfway through, until the bottoms are golden, the tops are lightly golden, and cookies are firm.
- Let cool for 10 minutes on the tray before transferring to a wire rack to finish cooling.
- Once cooled, dust with powdered sugar and enjoy!