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Strawberry Cheesecake Cookies

Delightful bite-sized cookies combining classic strawberry and cheesecake flavors, perfect for sharing and gluten-free!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup almond flour Gluten-free
  • 1/2 cup coconut flour Gluten-free
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/4 cup butter, softened At room temperature
  • 1/4 cup cream cheese, softened At room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
Add-ins
  • 1/2 cup chopped fresh strawberries Use fresh for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the almond flour, coconut flour, baking soda, and salt until well combined.
  3. In another bowl, beat together the softened butter, cream cheese, and sugar until creamy and smooth.
  4. Add the vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together.
  6. Gently fold in the chopped strawberries until evenly distributed in the dough.
  7. Use a tablespoon to scoop out the dough and place it onto the prepared baking sheet, leaving some space between each cookie.
Baking
  1. Bake for about 15 to 18 minutes or until the edges are lightly golden.
  2. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, ensure butter and cream cheese are softened. Serve with milk or tea; can be garnished with whipped cream or powdered sugar. Store cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks.