Blueberry Coconut Cheesecake Cookies
Serves 520 mins prep14 mins cook
These Blueberry Coconut Cheesecake Cookies are packed with wholesome ingredients like gluten-free flour, coconut butter granola, and monk fruit sweeteners, resulting in a soft, chewy, and fruity sweet treat that's actually good for you. Perfect for a healthy dessert craving!
0 servings
What you need
Instructions
1: Preheat your oven to 350°F (175°C). 2: In a large bowl, mix the gluten-free flour, granola, monk fruits, cornstarch, baking soda, and baking powder. 3: Add the coconut oil, eggs, vanilla extract, and monk fruit sweeteners. Mix until fully combined. 4: Shape the dough into five large cookies and place them on a parchment-lined baking sheet. Create a little hole in the center. 5: Bake for about 13-14 minutes until the edges are golden and the centers are chewy. 6: Mix the ingredients for the cheesecake filling. 7: Once baked press the center with a spoon and fill it up with cheesecake filling. 8: Enjoy!View original recipe