Vegan Cheese Noms

This is another one of my recipes from my dessert cookbook, "One For You & One For Me". Cheese Noms are paws-down one of Kipper's favorite treats. Also, yummy for us humans! Cheese Noms are crunchy like a cracker, but also hearty like a biscuit. They are particularly good with tomato soup.

Pre-heat oven to 425 degrees

Line a cookie sheet with unbleached parchment paper, set aside

Ingredients:

1 1/2 cups organic unbleached flour
1/4 teaspoon organic dry mustard
1/2 teaspoon organic paprika
1/2 cup non-dairy butter
1 cup non-dairy shredded cheddar cheese
1/2 teaspoon vegan worcestershire sauce
1/3 cup organic coconut milk

In a medium bowl, combine flour, dry mustard, and paprika. Cut in the butter and cheese using a fork until the mixture forms small crumbles.

In a small bowl, add the milk and worcestershire sauce. Mix until well combined. Add to the flour mixture and mix until the dough holds together. If the dough is too dry, you can add more milk if needed, 1 teaspoon at a time.

Use a tablespoon of dough for a good sized nom, or use a teaspoon for a snack size. Roll into a ball, and slightly flatten between both hands.

Place rounds onto the parchment lined cookie sheet. Bake for 10-12 minutes, flip the noms after 5-6 minutes.

Store in a tightly-sealed container.