3 tablespoons Brighland lemon olive oil

½ teaspoon ground turmeric

¾ cup coconut sugar

2 tablespoons lemon zest (from about 2 lemons)

4 ounces vegan cream cheese, at room temperature

1 large egg, at room temperature

¾ teaspoon baking soda

2/3 cup gluten-free flour

1/3 cup almond flour

¾ cup sugar-free powdered sugar, for coating

Step 1

In a large bowl, whisk together Brighland lemon olive oil and turmeric until combined. Let sit for about 30 seconds to allow turmeric to dissolve. Add coconut sugar, lemon zest, vegan cream cheese, and egg. Vigorously whisk to combine and aerate the mixture, about 1 minute.

Step 2

Whisk in baking soda. Add gluten-free and almond flour blend, then switch to a spatula and stir until fully combined. Cover and refrigerate dough until firm enough to scoop—at least 30 minutes or longer.

Step 3

Heat the oven to 350°F. Line baking sheets with parchment paper. Using a 1½-tablespoon cookie scoop scoop out dough into 1½-inch rounds. Coat each ball in sugar-free powdered sugar. Place a few inches apart on the sheet. Bake until crinkled and dry on top, 15 to 17 minutes. Let cool fully on the pan before eating.