Strawberry Cheesecake Cookies {Gluten-Free}
These gluten-free strawberry cheesecake cookies are so moist and packed with the fresh flavors of summer.
Servings: 24 servings
Calories: 96kcal
Ingredients
- 1/2 C cream cheese
- 3/4 C brown sugar
- 1/4 C granulated sugar
- 2 eggs
- 1/2 tsp. gluten-free vanilla
- 2 1/4 C gluten-free all-purpose flour Pamela's Products Artisan Flour works great
- 1 tsp. baking soda
- dash of Real Salt
- 1/2 C gluten-free graham cracker crumbs Pamela's Products brand is what we used
- 1/2 C fresh strawberries diced
Instructions
- Preheat oven to 350°.
- Combine all dry ingredients in a bowl and set aside. In a mixer or another bowl, beat the cream cheese, vanilla, eggs and sugar.
- Slowly add in dry ingredients and be sure to scrape down the sides of the bowl.
- Fold in strawberries. Using a large ice cream scoop, place a scoop at a time onto a silicon baking mat or greased cookie sheet.
- Bake 10-12 minutes or until cooked through and golden brown. I personally like mine more moist and a bit underdone, so opt for 10 minutes cooking time.
Nutrition
Calories: 96kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 92mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 85IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.6mg