Gluten Free Strawberry Cheesecake Cookies (Edit recipe)

Gluten free, naturally colored, and full of strawberry cheesecake flavor! The cookies are so incredibly soft, with a creamy cheesecake filling that makes you MMM with each bite! Dairy free option as well

15 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	231
Fat:	12 g
Carbohydrates:	30 g
Protein:	5 g
Cholesterol:	21 g
Sodium:	113 mg
Fiber:	1 g
Sugars:	16 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

8 oz Full Fat Cream Cheese, *
1 cup Swerve Confectioners (powdered), Or organic powdered sugar
0.5 cup Unsalted Butter, *
1 cup Cane Sugar, Organic
1 whole Egg
1 tsp Pure Vanilla Extract
1.5 cups Gluten Free Flour
.33 cup Freeze Dried Strawberries, Processed into powder
1 tsp Baking Soda
1 Tbsp Tapioca Starch
3 Tbsp Milk, Any

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Hand mix your powdered sugar and cream cheese together until smooth
Dollop 1 tbsp size cheesecake filling drops into parchment paper and freeze for 1 hour
Use a hand mixer to whip your butter and sugar together
Add egg and vanilla and mix again
Add remaining ingredients and mix until smooth
Refrigerate dough for 30 min
Roll into 12 balls, then flatten dough and place you cheesecake filling inside, then roll cookie dough sides around to enclose the cheesecake filling
(Note the cheesecake filling doesn't freeze completely, even when frozen overnight. It might get a tad messy, but I promise they're delicious regardless!)
Bake at 350 for 11-12 min
Allow to cool on pan for 10 min, then transfer to cooling rack to finish cooling
Keep stored in fridge