Strawberry Cheesecake Cookies vegan gluten-free
One-bowl strawberry cheesecake cookies are a delicious way to make the most of summer’s sweet strawberries! They’re crispy on the outside, creamy and soft inside, and topped with a crunchy crumb topping.
Servings: 8
Ingredients
Dry Ingredients
- 1 1/4 cup blanched almond flour
- 3 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup 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
Instructions
- Preheat the oven to 340° F (171° C).
- In a bowl, add the almond flour, tapioca starch, baking soda, and salt, and mix really well. Press and mix to break up any almond flour lumps, then add in the maple syrup, melted coconut oil, vanilla, and lemon juice. Mix and press to make a soft, somewhat sticky dough. If the mixture is too dry, add in 1 to 2 teaspoons of maple syrup. If it is too sticky, it's okay. You're going to chill the dough, and it'll be easy to handle once it has been chilled.
- Place the dough ball in the fridge for 15 to 20 minutes or the freezer for 7 to 8 minutes.
- Meanwhile, slice the strawberries into thin slices, if you haven't already, and measure out the cream cheese and the brown sugar. Line a baking sheet with parchment paper.
- Remove the chilled dough from the fridge or the freezer. Then, scoop out 2 tablespoons of the dough into a small bowl to make the crumb topping. Add 1 tablespoon almond flour and mix in to make into into a crumbly mixture and set aside.
- Now, using a 1 1/2 or 2 tablespoon of cookie scoop, scoop out the cookie dough onto the parchment lined baking sheet. Press down to flatten, then top each cookie with 3 to 4 strawberry slices, then add in 1/2 to 1 teaspoon of cream cheese on top of the strawberries, then top it off with the crumble mixture . Sprinkle some brown sugar all over. Repeat for all of the cookies, then bake for 13 to 15 minutes, or until the top and edges of the cookies are golden. Depending on your oven and your preference of the cookie texture, you can bake the cookies for a few minutes longer for crispier cookies or a minute or so less for soft, shortbread muffin-type of end result.
- Remove the cookies from the oven, and let them sit for 5 to 10 minutes before transferring off of the baking sheet. Continue to cool for another 5 minutes before serving.
- Store on the counter for the day and refrigerate for upto 4 days.
Video
Notes
This recipe is soy-free if you use Soyfree vegan cream cheese, and gluten free, grain free.
Vegan cream cheese substitute: omit it
Nuts: The dough is entirely made up of almonds, so it's difficult to make it nut-free. You can use a different nut flour instead of almond flour, like cashew flour or macadamia nut flour. To make an all-purpose flour version of this cookie, the recipe would need a lot of changes. You would need to add a lot more coconut oil and maple syrup, because other flours are pretty thirsty, while almond flour doesn't need as much moisture. So instead use your favorite shortbread cookie dough and make this cookie.
Nutrition
Calories: 184kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 123mg | Potassium: 42mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg