Gluten-free & Dairy-free Cheesecake filled Cookies

These cheesecake filled chocolate chip cookies are simply a dream! The creamy cheesecake filling paired with the gooey chocolate chip cookies is just to die for. Not only are these cookies delicious, but they're also gluten-free, dairy-free, and simple to make!

This recipe was inspired by my Homemade Levain Bakery Cookies and my cheesecake filled pumpkin cookies!

Ingredients

Here are the ingredients you'll need:

• egg
• non-dairy butter
• brown sugar
• sugar
• gluten-free flour
• vanilla extract
• non-dairy cream cheese
• powdered sugar
• tapioca flour
• non-dairy chocolate chips
• baking powder and baking soda

See recipe card for quantities.

Storage

Store in the fridge or freezer!

FAQ

Gluten-free & Dairy-free Cheesecake Filled Cookies

These cheesecake filled cookies are gluten-free, dairy-free, simple to make, and so delicious!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings: 10 cookies

Course: cookie, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 egg
• 1 egg yolk
• ½ cup non-dairy butter cold
• ½ cup brown sugar
• ⅓ cup sugar
• 1 ½ cup gluten-free flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoon tapioca flour
• 2 teaspoon vanilla extract
• ¾ cup non-dairy chocolate chips

For the cheesecake filling:

• 4 oz. non-dairy cream cheese
• ½-1 cup powdered sugar

Method

 

1. A few hours or the night before making the cookies, make the cheesecake filling. Mix together the cream cheese and powdered sugar until smooth. Taste as you go and add powdered sugar until it is as sweet as you'd like. Scoop the filling into dollops about 1 ½ tablespoon in size onto a parchment lined baking sheet. Place in the freezer to freeze for a few hours or overnight.
2. Begin making the cookies. In a stand mixer, mix together the butter and sugars until fluffy. Mix in the egg and vanilla extract. Mix in the rest of the cookie ingredients until you have a dough. Fold in the chocolate chips.
3. Begin scooping your cookie dough into balls. Flatten each cookie dough ball and place one of the frozen cheesecake bites in the center of the dough. Carefully enclose the cheesecake filling in the cookie dough. Leave about 1-2 inches in between each cookie.
4. Bake the cookies for about 10 minutes, or until lightly golden. Let cool before enjoying!