In a large mixing bowl, sift all dry ingredients through a fine-mesh strainer and then whisk the flour and mix well.
Use an electric mixer to beat the soft vegan butter and cream cheese together in a mixing bowl until fluffy. Combine the remaining wet ingredients.
Add half the amount of the flour mixture into the wet-ingredient mixture, use a spatula to mix until just combined. Add the remaining half amount of flour, mix again until smooth.
Fold the top of your pastry bag down, creating a collar. This way, there is no cookie dough in the way when you go to fold your pastry bag down. Fold down the top of the pastry bag about 2 to 3 inches to make a generous cuff. Place a tall glass beneath the cuff to hold the pastry bag. Fill the pastry bag with cookie dough.
Preheat oven to 350 ºF. Pipe the cookie dough onto the prepared baking sheet to desired size and shape. Bake for 8 minutes.
Remove the baking pan from the oven and let the cookies cool in the pan for 5 minutes before transferring onto wire cooling rack. The cookies will be very soft at this point. They will continue to stiffen while they are cooling.
Soft Cream Cheese Chocolate Cookies (Vegan/GF) https://lightorangebean.com/soft-cream-cheese-chocolate-cookies/