Sunday, February 25, 2024

Strawberry Cheesecake Cookies (1 bowl, grain-free)


One-bowl strawberry cheesecake cookies are a scrumptious approach 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. 

strawberry cheesecake cookies on a wooden serving tray
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 an incredible 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 recent or dried fruits on this cookie, as properly. Use dried fruit for an extended shelf life, like dried mangoes or apricots, freeze dried berries and so on. omit the cream cheese for longer shelf life.

close-up of strawberry cheesecake cookies on a wooden serving tray

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!!
close-up of strawberry cheesecake cookie with a bite taken out, so you can see the inside

Recipe Card

strawberry cheesecake cookies on a wooden serving tray

Print Recipe

Strawberry Cheesecake Cookies vegan gluten-free

One-bowl strawberry cheesecake cookies are a scrumptious approach 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.

Prep Time30 minutes

Cook dinner Time15 minutes

Whole Time45 minutes

Course: Cookie, Dessert

Delicacies: American

Key phrase: strawberry cheesecake cookies

Servings: 8

Energy: 184kcal

Writer: Vegan Richa

Components

Dry Components

  • 1 1/4 cup (295.74 g) blanched almond flour
  • 3 tablespoons tapioca starch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Moist Components

  • 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

  • Preheat the oven to 340° F (171° C).

  • In a bowl, add the almond flour, tapioca starch, baking soda, and salt, and blend very 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 relax 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 7 to eight minutes.

  • In the meantime, slice the strawberries into skinny slices, when 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 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.

  • Now, utilizing a 1 1/2 or 2 tablespoon of cookie scoop, scoop out the cookie dough onto the parchment lined baking sheet. Press right 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 the entire 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’ll be able to 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 end result.

  • 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 one more 5 minutes earlier than serving.

  • Retailer on the counter for the day and refrigerate for upto 4 days.

Notes

This recipe is soy-free when you use Soyfree vegan cream cheese, and gluten free, grain free.
Vegan cream cheese substitute: omit it 
Nuts: The dough is solely made up of almonds, so it’s troublesome to make it nut-free. You should utilize a special nut flour as a substitute of almond flour, like cashew flour or macadamia nut flour. To make an all-purpose flour model of this cookie, the recipe would want loads of adjustments. 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 a substitute use your favourite shortbread cookie dough and make this cookie. 

Vitamin

Vitamin Info

Strawberry Cheesecake Cookies vegan gluten-free

Quantity Per Serving

Energy 184
Energy from Fats 108

% Day by 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%

* P.c Day by day Values are primarily based on a 2000 calorie weight loss program.

almond flour, strawberries, and other cookie ingredients in bowls on a kitchen counter

Components and Substitutions

  • blanched almond flour – That is the bottom on your dough. Utilizing blanched almond flour will give one of the best shade and texture. You’re additionally mixing a bit additional 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 properly with the recent strawberries on this cookie!
  • lemon juice – For cheesecake-y tang.
  • recent strawberries – For topping the cookies.
  • non-dairy cream cheese – This provides the cookies their cheesecake topping.
  • brown sugar – Makes the topping crunchy.

Ideas

  • You need the dough cohesive however nonetheless on the sticky aspect. 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 totally set.

The right way 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 very well.

dry ingredients in the mixing bowl

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 relax the dough, and it’ll be simple to deal with as soon as it has been chilled. 

wet ingredients added to the dry in the mixing bowl
mixed cookie dough in a glass bowl

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, when 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 right down to flatten, then prime every cookie with 3 to 4 strawberry slices, then add in 0.5 to at least one teaspoon of cream cheese on prime of the strawberries, then prime it off with the crumble combination and  then sprinkle a few of the brown sugar throughout. 

scooping chilled cookie dough onto the baking sheet
flattening the cookie dough on the baking sheet
adding sliced strawberries and non-dairy cream cheese to a flattened piece of cookie dough
adding the crumble topping to the strawberry cheesecake cookie
strawberry cheesecake cookies on the baking sheet, after baking

Repeat for the entire 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’ll be able to 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 end result. 

strawberry cheesecake cookies on the baking sheet, after baking

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 one more 5 minutes earlier than serving. 

Regularly Requested Questions

Is that this recipe allergy pleasant?

This recipe is soy-free, gluten free, grain free. It comprises almonds.

Can I make this nut-free?

The dough is solely made up of almonds, so it’s troublesome to make it nut-free. You should utilize a special nut flour as a substitute of almond flour, like cashew flour or macadamia nut flour.

To make an all-purpose flour model of this cookie, the recipe would want loads of adjustments. 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.

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