Strawberry Cheesecake Cookies

The Fresh Fig

These Strawberry Cheesecake Cookies are the perfect sweet treat for any occasion! Fresh strawberries folded into a decadent cookie dough, these will be a new favorite for sure!

What you'll need: All-purpose flour – baking soda – salt – light brown sugar – white sugar – vegan butter – flax eggs – vanilla extract – fresh strawberries – vegan cream cheese

Scoop out the cream cheese into 1 teaspoon-sized balls. Place on a parchment-lined baking sheet. Place the pan in the freezer while making the cookie dough.

 Cream together the butter and the sugars until fully combined and no clumps remain.

Add the flax eggs and vanilla, and cream together until smooth.

Add the flour, baking soda, and salt and stir until a thick cookie dough is formed.

Dice the strawberries into small, bite-sized pieces and gently fold them into the cookie dough, being careful not to crush the strawberries. Refrigerate the dough for 2-4 hours or overnight.

Scoop large balls of cookie dough (I just used a large spoon) onto the baking sheet. Using the back of the spoon or your thumb, press an indent into the center of the cookie dough and place the vegan cream cheese.

Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside. Make sure to space the cookies about 3 inches apart. Bake for 12-14 minutes until the cookies are just set in the middle.

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig