16 September 2014

Raspberry Cheesecake Cookies

I made these cookies as a little treat. They are nice and soft and super tasty!  I'm not a huge fan of hard or crunchy cookies so these were perfect for me. Plus they are gluten free for those avoiding gluten and refined sugar free for those doing sugar free September (apparently rapadura in small doses is ok). 

Raspberry Cheesecake Cookies

  • 55g butter, soft
  • 60g rapadura
  • 115g cream cheese, soft
  • 1 egg
  • Splash of vanilla
  • 20g buckwheat flour (I always have some groats pre-milled and ready to use)
  • 40g coconut flour
  • ½ tsp baking powder
  • Pinch of salt
  • 60g frozen raspberries
I just used my trusty handheld egg beaters for this recipe. 
  1. Preheat oven to 180° and line a tray with a silicone mat or baking paper.
  2. Beat together butter, rapadura and cream cheese until well combined.
  3. Add egg and vanilla and beat again for a few seconds.
  4. Add remaining dry ingredients and mix until everything is well combined.
  5. Gently fold thru the raspberries with a spoon so they are not over mixed.
  6. Place balls of mixture onto prepared tray and place in fridge for 5mins.
  7. Press down gently with a fork to slightly flatten the balls then bake for 15mins or until browned.
  8. As they are soft cookies, allow to cool before removing from the tray.
 ENJOY!  :-)

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