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gluten free strawberry cheesecake cookies

Gluten Free Strawberry Cheesecake Cookies

by tw

Many years ago, I owned a cookie business. And I used to play a game with friends where I’d have them name something they wanted made into a cookie – anything! A drink, a breakfast food, etc. The most challenging request I ever got was to make a waffle cookie and the struggle was finding a waffle iron with tiny holes because everything has gone Belgian these days.
So creating a cookie with the flavors of cheesecake and strawberries wasn’t a stretch for me. When you think of cheesecake you know it has to have that slightly tangy cheesecake flavor, plus graham cracker crust of course. The strawberry flavor here comes from freeze dried fruit that has been processed into powder (bonus it is a dye free food coloring). You can substitute with any freeze dried fruit you like or even do cocoa powder or chocolate chips.

Getting these stripes is a little labor intensive and does require some planning ahead. But I assure you the cookies will taste just as good if you just swirl the two doughs together and cut them into circles, or any shape really!

gluten free strawberry cheesecake cookies

Gluten Free Strawberry Cheesecake Cookies

All of the flavors of strawberry cheesecake wrapped up in a crispy shortbread cookie.
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Course: Dessert
Cuisine: American
Prep Time: 4 hours 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
Servings: 20 cookies
Calories: 212kcal

Ingredients

  • ¾ C Sugar
  • ¾ C Vegan Butter regular or dairy free
  • 3 oz Vegan Cream Cheese regular or dairy free
  • 1 tsp Vanilla
  • 2 tsp Lemon Juice
  • 2 C Gluten Free 1-to-1 Flour Blend
  • ¼ tsp Salt
  • 1 C Freeze Dried Strawberries
  • 1 Large Egg for Egg Wash use water for vegan
  • 1 C Gluten-Free Graham Cracker Crumbs

Instructions

  • Place freeze dried strawberries into a food processor. Process until it is a fine powder. Set aside.
  • In the bowl of an electric mixer, combine butter and cream cheese. Beat for 2-3 minutes on medium speed until smooth and fluffy. Scrape down bowl. Add the sugar and beat another 2 minutes. Scrape down bowl. Add the vanilla and lemon juice. Beat on medium for about 30 seconds. Turn the mixer to lowest setting, slowly add the flour and salt. Mix until just combined. Stop to scrape down bowl to make sure all dry ingredients are incorporated. Once dough is mixed, remove half of the dough from the bowl and place on a piece of plastic wrap. Gently form the dough into a rectangular shape and wrap it with the plastic wrap. Place in the refrigerator for 2 hours.
  • Leave remaining 1/2 dough in the mixing bowl. Add the strawberry powder and mix on low just until well combined. Turn this dough onto a piece of plastic wrap and repeat steps above. Refrigerate for 2 hours.
  • The instructions below are for making the stripes - feel free to combine your two doughs any way you’d like.
  • Once the dough has chilled, remove the white half of the dough. Unwrap the dough and place it between two sheets of plastic wrap. Roll the dough out to an approximately 15”x4” rectangle. The dough will be about 1/4” thick. Keep the dough covered in plastic (it makes it easier to handle), place on a cookie sheet and put into the freezer. Repeat the rolling process with the strawberry dough.
  • Let both flat slabs of dough freeze for about 30 minutes.
  • Remove the dough from the freezer. Starting with the white dough, remove the top sheet of plastic wrap. Also remove one sheet of plastic wrap from the strawberry dough. Line up the two sheets of dough together. You should now have a sandwich that is plastic wrap on bottom, white dough, pink dough and then another plastic wrap on top. Remove the top plastic wrap and cut the dough in half lengthwise, giving you 2 - 15”x2” rectangles. Carefully peel one rectangle off the bottom plastic and place it on top of the other now giving you a block that is white/pink/white/pink. This time cut the dough in half the other direction so you will have 2 - 7 1/2” x 2” rectangles. Stack again, giving you one thick block that is white/pink/white/pink/white/pink/white/pink. The block should be about 2 inches wide and 2 inches tall. Place back into the freezer to chill for about 30 minutes, so it will be easier to cut.
  • While the dough is chilling the last time, preheat you oven to 350 degrees. Line two baking sheets with parchment paper.
  • Beat one egg until smooth, this will be your egg wash. Lay out a piece of parchment paper on your countertop. Pour the graham cracker crumbs onto the parchment paper. Remove your dough block from the freezer. Using a pastry brush, brush all four sides with egg wash. Stick the sides into the crumbs and make sure to liberally coat each side. They should stick pretty easily. Once all sides are well coated, using a sharp knife slice into 1/4” thick pieces and place onto the lined baking sheets. Be careful not to get cracker crumbs on the striped sides of the cookies because they will burn during baking.
  • Bake for 13-15 minutes until edges are stiff. Remove and cool on the baking sheet for 5 minutes. Then carefully move to a cooling rack to cool completely.
  • Makes about 20 cookies. They are best eaten the same day. Enjoy!
Nutrition Facts
Gluten Free Strawberry Cheesecake Cookies
Amount per Serving
Calories
212
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
31
mg
10
%
Sodium
 
134
mg
6
%
Potassium
 
177
mg
5
%
Carbohydrates
 
30
g
10
%
Fiber
 
3
g
13
%
Sugar
 
17
g
19
%
Protein
 
2
g
4
%
Vitamin A
 
282
IU
6
%
Vitamin C
 
145
mg
176
%
Calcium
 
22
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!

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