Imagine biting into a cookie that tastes like a decadent dessert but is completely plant-based and surprisingly simple to make. These Vegan Strawberry Cheesecake Cookies are about to revolutionize your baking game, offering a perfect blend of creamy, fruity, and sweet flavors that will have everyone begging for your secret recipe. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves mind-blowing treats, these cookies are your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup vegan cream cheese
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1/2 cup chopped strawberries
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of almond flour, 1/2 cup of coconut sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Mix well until all dry ingredients are evenly distributed.
- In a separate bowl, mix together 1/4 cup of vegan cream cheese, 1/4 cup of melted coconut oil, 1/4 cup of almond milk, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in 1/2 cup of chopped strawberries, ensuring they are evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Keep an eye on them to prevent overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Vegan Strawberry Cheesecake Cookies warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your vegan cream cheese and coconut oil are at room temperature for smoother mixing.
- Don't Overmix: Gently combine wet and dry ingredients to keep your cookies tender and soft.
- Strawberry Placement: Distribute chopped strawberries evenly to ensure each cookie gets a burst of fruity flavor.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: For maximum freshness, store in an airtight container and consume within 3 days.
- Customization Option: Try adding a light drizzle of vegan white chocolate or a sprinkle of powdered sugar for extra pizzazz!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 10g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
