Gluten Free Strawberry Cheesecake Cookies
These gluten free strawberry cheesecake cookies are soft, pink, and totally irresistible. Perfect for anyone who loves fruity, creamy cookie flavors.
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Equipment
- electric mixer
- wire rack
Ingredients
For the Cookies
- 2 cups Gluten Free All-Purpose Flour Blend
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 4 oz Cream Cheese, softened
- 3/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Freeze-Dried Strawberries, crushed to fine pieces
- 1/2 cup White Chocolate Chips
For the Drizzle
- 1/4 cup White Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- In a medium bowl, whisk together gluten free all-purpose flour blend, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter, cream cheese, and granulated sugar with an electric mixer until smooth and creamy, about 3 minutes. Beat in the egg and vanilla extract until combined.
- Add the flour mixture and mix on low speed until just combined. Fold in the crushed freeze-dried strawberries and white chocolate chips with a spatula. The dough will turn a beautiful pink color. Cover and refrigerate for at least 1 hour.
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough, roll into balls, and place 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes until the edges are set but the centers are still soft and slightly puffy. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the drizzle, melt 1/4 cup white chocolate chips with coconut oil in a microwave-safe bowl, stirring every 20 seconds until smooth. Drizzle over the cooled cookies using a fork or spoon in a zigzag pattern. Let the drizzle set for 10 minutes before serving.
Servings: 24 cookies
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g
Calories: 127kcal
Cost: $12