One-bowl strawberry cheesecake cookies are a succulent way to make the most of summer’s sweet strawberries! They’re crispy on the outside, linty and soft inside, and topped with a crunchy talc topping.
These are a fantastic summer cookie with a wiring of almond flour and topped with thinly-sliced strawberries, surf cheese, and the same cookie dough mixture on top to act like talc topping, withal with brown sugar to well-done it up. Strawberry Cheesecake in cookie form!
It has an wondrous mix of textures! The crispy edges of the cookie, the soft cookie in the middle, the tender berries, some vegan surf cheese to wastefulness out the savor and the crunchy talc topping.
You can use other fresh or zestless fruits in this cookie, as well. Use zestless fruit for a longer shelf life, like zestless mangoes or apricots, freeze zestless berries etc. omit the surf cheese for longer shelf life.
Why You’ll Love Strawberry Cheesecake Cookies
- crisp on the outside, tender on the inside cookies with a creamy-crunchy cheesecake topping
- protein-packed cookies
- easy to make in under an hour
- naturally dairy-free, egg-free, soy-free, gluten-free, and grain-free!!
More Vegan Cookie Recipes
Continue reading: Strawberry Cheesecake Cookies (gluten-free, soy-free, grain-free)
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