One-bowl strawberry cheesecake cookies are a delicious option to take advantage of summer’s sweet strawberries! They’re crispy on the surface, creamy and soft inside, and topped with a crunchy crumb topping.
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These are a implausible summer cookie with a base of almond flour and topped with thinly-sliced strawberries, cream cheese, and the identical cookie dough mixture on top to act like crumb topping, together with brown sugar to crisp it up. Strawberry Cheesecake in cookie form!
It has a tremendous mixture of textures! The crispy edges of the cookie, the soft cookie in the center, the tender berries, some vegan cream cheese to balance out the flavour and the crunchy crumb topping.
You should utilize other fresh or dried fruits on this cookie, as well. Use dried fruit for an extended shelf life, like dried mangoes or apricots, freeze dried berries etc. omit the cream cheese for longer shelf life.
Why You’ll Love Strawberry Cheesecake Cookies
- crisp on the surface, tender on the within cookies with a creamy-crunchy cheesecake topping
- protein-packed cookies
- easy to make in under an hour
- naturally dairy-free, egg-free, soy-free, gluten-free, and grain-free!!
More Vegan Cookie Recipes
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Strawberry Cheesecake Cookies vegan gluten-free
One-bowl strawberry cheesecake cookies are a delicious option to take advantage of summer’s sweet strawberries! They’re crispy on the surface, creamy and soft inside, and topped with a crunchy crumb topping.
Servings: 8
Calories: 184kcal
Ingredients
Dry Ingredients
- 1 1/4 cup (295.74 g) blanched almond flour
- 3 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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
Instructions
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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. Mix and press to make a soft, somewhat sticky dough. If the mixture is just too dry, add in 1 to 2 teaspoons of maple syrup. If it is just too sticky, it’s okay. You’re going to sit back the dough, and it’ll be easy to handle once 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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Meanwhile, slice the strawberries into thin slices, if you happen to haven’t already, and measure out the cream cheese and the brown sugar. Line a baking sheet with parchment paper.
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Remove 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 mixture and put aside.
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Now, using 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 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 throughout. Repeat for all the cookies, then bake for 13 to quarter-hour, or until the highest and edges of the cookies are golden. Depending in your oven and your preference of the cookie texture, you may bake the cookies for a couple of minutes longer for crispier cookies or a minute or so less for soft, shortbread muffin-type of final result.
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Remove the cookies from the oven, and allow them to sit for five to 10 minutes before transferring off of the baking sheet. Proceed to chill for one more 5 minutes before serving.
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Store on the counter for the day and refrigerate for upto 4 days.
Notes
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 should utilize a unique nut flour as a substitute of almond flour, like cashew flour or macadamia nut flour. To make an all-purpose flour version of this cookie, the recipe would want quite a lot of changes. You would want so as to add quite a bit more coconut oil and maple syrup, because other flours are pretty thirsty, while almond flour doesn’t need as much moisture. So as a substitute use your favorite shortbread cookie dough and make this cookie.
Nutrition
Nutrition Facts
Strawberry Cheesecake Cookies vegan gluten-free
Amount Per Serving
Calories 184
Calories from Fat 108
% Each day Value*
Fat 12g18%
Saturated Fat 3g19%
Sodium 123mg5%
Potassium 42mg1%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 1IU0%
Vitamin C 6mg7%
Calcium 55mg6%
Iron 1mg6%
* Percent Each day Values are based on a 2000 calorie weight loss plan.
Ingredients and Substitutions
- blanched almond flour – That is the bottom on your dough. Using blanched almond flour will give the very best color and texture. You’re also mixing a bit extra almond flour into some reserved dough to make the crumble topping.
- tapioca starch – That is your binder.
- baking soda and salt – To condition the dough.
- maple syrup – For sweetness.
- coconut oil – For moisture.
- vanilla extract – Plays so well with the fresh strawberries on this cookie!
- lemon juice – For cheesecake-y tang.
- fresh strawberries – For topping the cookies.
- non-dairy cream cheese – This provides the cookies their cheesecake topping.
- brown sugar – Makes the topping crunchy.
Suggestions
- You wish the dough cohesive but still on the sticky side. Chilling the dough will make it workable, so don’t worry if it seems too sticky.
- Bake longer for crispier cookies or for less time for softer results.
- Let the cookies cool before serving, so the cream cheese has time to firm back up and the cookies can fully 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 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. Mix and press to make a soft, somewhat sticky dough. If the mixture is just too dry, add in a single to 2 teaspoons of maple syrup. If it is just too sticky, it’s okay. You’re going to sit back the dough, and it’ll be easy to handle once it has been chilled.
Place the dough ball within the fridge for 15 to twenty minutes or the freezer for seven to eight minutes.
Meanwhile, slice the strawberries into thin slices, if you happen to 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 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 mixture and put aside.
Now, using 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 top each cookie with 3 to 4 strawberry slices, then add in 0.5 to at least one teaspoon of cream cheese on top of the strawberries, then top it off with the crumble mixture and then sprinkle a few of the brown sugar throughout.
Repeat for all the cookies, then bake for 13 to quarter-hour, or until the highest and edges of the cookies are golden.
Depending in your oven and your preference of the cookie texture, you may bake the cookies for a couple of minutes longer for crispier cookies or a minute or so less for soft muffin-type of final result.
Remove the cookies from the oven, and allow them to sit for five to 10 minutes before transferring off of the baking sheet. Proceed to chill for one more five minutes before serving.
Steadily Asked Questions
This recipe is soy-free, gluten free, grain free. It comprises almonds.
The dough is entirely made up of almonds, so it’s difficult to make it nut-free. You should utilize a unique nut flour as a substitute of almond flour, like cashew flour or macadamia nut flour.
To make an all-purpose flour version of this cookie, the recipe would want quite a lot of changes. You would want so as to add quite a bit more coconut oil and maple syrup, because other flours are pretty thirsty, while almond flour doesn’t need as much moisture. Use your favorite shortbread cookie dough and make the cookie.
