Blueberry Coconut Cheesecake Cookies

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!