Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cheesecake Center
01 -
¼ Cup regular sugar
02 -
½ teaspoon vanilla flavoring
03 -
½ Cup plant-based cream cheese (softened)
04 -
¼ Cup plain flour
→ Cookie Base
05 -
6 tablespoon water
06 -
2 tablespoon flaxseed (ground)
07 -
1½ teaspoon beetroot powder (optional, for tint)
08 -
1⅔ Cup regular flour
09 -
½ Cup dairy-free white chocolate drops
10 -
1½ teaspoon baking powder
11 -
8 tablespoon plant-based butter
12 -
1 teaspoon fresh lemon juice
13 -
1 Cup regular sugar
14 -
½ teaspoon coarse salt
15 -
2 teaspoon vanilla flavor
16 -
1½ Cup freeze-dried strawberry pieces (pulverized)
# Instructions:
01 -
Mix up cream cheese, flour, vanilla, and sugar in a bowl. Drop 12 blobs onto parchment-lined baking sheet. Freeze them for a half-hour.
02 -
Combine water, beet powder, ground flaxseed, lemon juice, and vanilla in a small dish. Let it rest while you work on the dough.
03 -
Beat sugar with butter until fluffy. Stir in the flax mix and strawberries. Add flour, salt, baking powder, and chocolate chips. Leave alone for about 20 minutes.
04 -
Take a quarter cup of dough, make an indent, place frozen filling inside, and wrap dough completely around it.
05 -
Heat oven to 350°F. Pop cookies in for 19-21 minutes, turning pan halfway. Cool directly on the pan for 10 minutes then transfer to a rack.
# Notes:
01 -
Freeze-dried strawberries work best
02 -
Adding beet powder gives a fun color but isn't necessary
03 -
Resting the dough helps with texture