Vegan Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
01 -
½ cup vegan cream cheese, room temperature.
02 -
¼ cup granulated sugar for filling.
03 -
½ teaspoon vanilla extract for filling.
04 -
¼ cup all-purpose flour for filling.
05 -
2 tablespoons ground flax.
06 -
6 tablespoons water.
07 -
1½ teaspoons beet powder (optional).
08 -
2 teaspoons vanilla extract.
09 -
1 teaspoon lemon juice.
10 -
8 tablespoons vegan butter.
11 -
1 cup granulated sugar.
12 -
1½ cups freeze-dried strawberries, crushed.
13 -
1⅔ cups all-purpose flour.
14 -
1½ teaspoons baking powder.
15 -
½ teaspoon kosher salt.
16 -
½ cup vegan white chocolate chips.
# Instructions:
01 -
Mix vegan cream cheese with sugar and vanilla until smooth. Stir in flour. Form 12 balls and freeze.
02 -
Mix ground flax with water, beet powder, vanilla, and lemon juice. Let sit to thicken.
03 -
Cream vegan butter with sugar until smooth. Add flax mixture and mix well.
04 -
Stir in crushed freeze-dried strawberries, flour, baking powder, and salt until just combined.
05 -
Mix in white chocolate chips. Let dough rest 20 minutes.
06 -
Make wells in dough portions, add frozen filling, cover completely with dough.
07 -
Cook at 350°F for 19-21 minutes, rotating pan halfway.
08 -
Let rest on pan 10 minutes before moving to rack.
# Notes:
01 -
Completely dairy-free and egg-free.
02 -
Can make filling ahead and freeze.
03 -
Beet powder adds natural pink color.