One-bowl strawberry cheesecake cookies are a scrumptious method to benefit from summer time’s candy strawberries! They’re crispy on the skin, creamy and tender inside, and topped with a crunchy crumb topping.
Desk of Contents
These are a unbelievable summer time cookie with a base of almond flour and topped with thinly-sliced strawberries, cream cheese, and the identical cookie dough combination on prime to behave like crumb topping, together with brown sugar to crisp it up. Strawberry Cheesecake in cookie type!
It has a tremendous mixture of textures! The crispy edges of the cookie, the tender cookie within the center, the tender berries, some vegan cream cheese to stability out the flavour and the crunchy crumb topping.
You should utilize different contemporary or dried fruits on this cookie, as nicely. Use dried fruit for an extended shelf life, like dried mangoes or apricots, freeze dried berries and many others. omit the cream cheese for longer shelf life.
Why You’ll Love Strawberry Cheesecake Cookies
- crisp on the skin, tender on the within cookies with a creamy-crunchy cheesecake topping
- protein-packed cookies
- simple to make in below an hour
- naturally dairy-free, egg-free, soy-free, gluten-free, and grain-free!!
Extra Vegan Cookie Recipes
Recipe Card
Strawberry Cheesecake Cookies vegan gluten-free
One-bowl strawberry cheesecake cookies are a scrumptious method to benefit from summer time’s candy strawberries! They’re crispy on the skin, creamy and tender inside, and topped with a crunchy crumb topping.
Servings: 8
Energy: 184kcal
Elements
Dry Elements
- 1 1/4 cup (295.74 g) blanched almond flour
- 3 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Moist Elements
- 1/4 cup (59.15 ml) maple syrup
- 1 1/2 tablespoons coconut oil measured, then melted
- 1/2 to 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Toppings
- 1 tablespoon almond flour
- 2 tablespoons of the chilled cookie dough
- 3 or 4 strawberries thinly sliced
- 2 tablespoons non-dairy cream cheese
- 1 tablespoon brown sugar
Directions
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Preheat the oven to 340° F (171° C).
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In a bowl, add the almond flour, tapioca starch, baking soda, and salt, and blend rather well. Press and blend to interrupt up any almond flour lumps, then add within the maple syrup, melted coconut oil, vanilla, and lemon juice. Combine and press to make a tender, considerably sticky dough. If the combination is just too dry, add in 1 to 2 teaspoons of maple syrup. Whether it is too sticky, it’s okay. You’re going to sit back the dough, and it’ll be simple to deal with as soon as it has been chilled.
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Place the dough ball within the fridge for 15 to twenty minutes or the freezer for 7 to eight minutes.
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In the meantime, slice the strawberries into skinny slices, should you haven’t already, and measure out the cream cheese and the brown sugar. Line a baking sheet with parchment paper.
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Take away the chilled dough from the fridge or the freezer. Then, scoop out 2 tablespoons of the dough right into a small bowl to make the crumb topping. Add 1 tablespoon almond flour and blend in to make into right into a crumbly combination and put aside.
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Now, utilizing a 1 1/2 or 2 tablespoon of cookie scoop, scoop out the cookie dough onto the parchment lined baking sheet. Press all the way down to flatten, then prime every cookie with 3 to 4 strawberry slices, then add in 1/2 to 1 teaspoon of cream cheese on prime of the strawberries, then prime it off with the crumble combination . Sprinkle some brown sugar throughout. Repeat for all the cookies, then bake for 13 to fifteen minutes, or till the highest and edges of the cookies are golden. Relying in your oven and your choice of the cookie texture, you may bake the cookies for a couple of minutes longer for crispier cookies or a minute or so much less for tender, shortbread muffin-type of finish consequence.
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Take away the cookies from the oven, and allow them to sit for five to 10 minutes earlier than transferring off of the baking sheet. Proceed to chill for an additional 5 minutes earlier than serving.
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Retailer on the counter for the day and refrigerate for upto 4 days.
Notes
Vegan cream cheese substitute: omit it
Nuts: The dough is solely made up of almonds, so it’s tough to make it nut-free. You should utilize a unique nut flour as an alternative of almond flour, like cashew flour or macadamia nut flour. To make an all-purpose flour model of this cookie, the recipe would want quite a lot of modifications. You would want so as to add much more coconut oil and maple syrup, as a result of different flours are fairly thirsty, whereas almond flour doesn’t want as a lot moisture. So as an alternative use your favourite shortbread cookie dough and make this cookie.
Vitamin
Vitamin Details
Strawberry Cheesecake Cookies vegan gluten-free
Quantity Per Serving
Energy 184
Energy from Fats 108
% Each day Worth*
Fats 12g18%
Saturated Fats 3g19%
Sodium 123mg5%
Potassium 42mg1%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 1IU0%
Vitamin C 6mg7%
Calcium 55mg6%
Iron 1mg6%
* % Each day Values are primarily based on a 2000 calorie weight loss program.
Elements and Substitutions
- blanched almond flour – That is the bottom in your dough. Utilizing blanched almond flour will give the perfect coloration and texture. You’re additionally mixing a bit of further almond flour into some reserved dough to make the crumble topping.
- tapioca starch – That is your binder.
- baking soda and salt – To situation the dough.
- maple syrup – For sweetness.
- coconut oil – For moisture.
- vanilla extract – Performs so nicely with the contemporary strawberries on this cookie!
- lemon juice – For cheesecake-y tang.
- contemporary strawberries – For topping the cookies.
- non-dairy cream cheese – This provides the cookies their cheesecake topping.
- brown sugar – Makes the topping crunchy.
Suggestions
- You need the dough cohesive however nonetheless on the sticky facet. Chilling the dough will make it workable, so don’t fear if it appears too sticky.
- Bake longer for crispier cookies or for much less time for softer outcomes.
- Let the cookies cool earlier than serving, so the cream cheese has time to agency again up and the cookies can absolutely set.
Tips on how to Make Strawberry Cheesecake Cookies
Preheat the oven to 340° F (171° C).
In a bowl, add the almond flour, tapioca starch, baking soda, and salt, and blend rather well.
Press and blend to interrupt up any almond flour lumps, then add within the maple syrup, melted coconut oil, vanilla, and lemon juice. Combine and press to make a tender, considerably sticky dough. If the combination is just too dry, add in a single to 2 teaspoons of maple syrup. Whether it is too sticky, it’s okay. You’re going to sit back the dough, and it’ll be simple to deal with as soon as it has been chilled.
Place the dough ball within the fridge for 15 to twenty minutes or the freezer for seven to eight minutes.
In the meantime, slice the strawberries into skinny slices, should you haven’t already, and measure out the cream cheese and the brown sugar. Line a baking sheet with parchment paper.
Take away the chilled dough from the fridge or the freezer. Then, scoop out two tablespoons of the dough right into a small bowl to make the crumb topping. Add 1 tablespoon almond flour and blend in to make into right into a crumbly combination and put aside.
Now, utilizing a 1.5 or two tablespoon of cookie scoop, scoop out the cookie dough onto the parchment lined baking sheet. Press all the way down to flatten, then prime every cookie with 3 to 4 strawberry slices, then add in 0.5 to 1 teaspoon of cream cheese on prime of the strawberries, then prime it off with the crumble combination and then sprinkle a number of the brown sugar throughout.
Repeat for all the cookies, then bake for 13 to fifteen minutes, or till the highest and edges of the cookies are golden.
Relying in your oven and your choice of the cookie texture, you may bake the cookies for a couple of minutes longer for crispier cookies or a minute or so much less for tender muffin-type of finish consequence.
Take away the cookies from the oven, and allow them to sit for 5 to 10 minutes earlier than transferring off of the baking sheet. Proceed to chill for an additional 5 minutes earlier than serving.
Continuously Requested Questions
This recipe is soy-free, gluten free, grain free. It comprises almonds.
The dough is solely made up of almonds, so it’s tough to make it nut-free. You should utilize a unique nut flour as an alternative of almond flour, like cashew flour or macadamia nut flour.
To make an all-purpose flour model of this cookie, the recipe would want quite a lot of modifications. You would want so as to add much more coconut oil and maple syrup, as a result of different flours are fairly thirsty, whereas almond flour doesn’t want as a lot moisture. Use your favourite shortbread cookie dough and make the cookie.
