A soft, cake-like cookie.
Preheat oven to 350’F.
In a large bowl sift together: 1 cup tapioca flour, 1/2 cup buckwheat flour, 1/2 cup coconut flour, 1 tsp baking soda, 1/2 tsp salt, 3/4 tsp ground cardamom, 3/4 tsp ground nutmeg.
In an electric mixer, using a beater attachment, combine 1 cup coconut sugar and 4 oz butter until blended. Add 4 oz creme fraiche and 2 oz soft white goat cheese. Blend until smooth, about 2 minutes.
Mix in 2 large eggs and blend until smooth, another minute.
Combine wet and dry ingredients. The mixture will be very soft.
Scoop rounded spoonfuls, about two teaspoonfuls of dough, onto a Silpat or baking parchment. Bake 10 minutes.