Gluten Free Vegan Strawberry Cheesecake Cookies

Gluten Free Vegan Strawberry Cheesecake Cookies | In anticipation for the 4th of July festivities, I decided to make a simple gluten free vegan cookie that screams summer. These vegan cheesecake cookies are loaded with fresh organic strawberries, rich vegan cream cheese and topped with a creamy blueberry glaze. A perfect treat for your summer picnics. Gluten Free Vegan Strawberry Cheesecake Cookies | These cookies are quick and super simple to make. Any All Purpose Gluten Free Flour blend will work great for these cookies (if you are using a pre-mixed All Purpose Gluten Free Flour Mix, like Cup4Cup, you will want to omit the xanthan gum in this recipe). For my All Purpose Gluten Free Flour blend I used 1/4 cup white rice flour + 2 tablespoons, 1/4 cup brown rice flour, 1/4 cup tapioca starch, 1/4 cup potato starch and 1/2 teaspoon of xanthan gum. Gluten Free Vegan Strawberry Cheesecake Cookies | In this recipe I used a flaxseed egg to replace the need for an actual egg. To do this you can grind 1 tablespoon of flaxseed ( I have found that coffee grinders are awesome for this) and add 3 tablespoons of warm water. Stir, and set aside in the refrigerator for it to gel up a bit. You will also want to have your vegan cream cheese ( I used Go Veggie! unflavored cream cheese) and coconut oil at room temperature. I microwaved both the cream cheese and coconut oil in the microwave for 10 seconds to speed things up. Once at room temperature, you will want to cream the coconut oil, sugar and cream cheese together. Gluten Free Vegan Strawberry Cheesecake Cookies | glutenfreeifyouplease.comGluten Free Vegan Strawberry Cheesecake Cookies | Combine the wet ingredients with the dry ingredients, fold in the chopped strawberries and bake for 15 minutes at 350 degrees! Top with a warm gooey blueberry glaze. Enjoy!

Gluten Free Vegan Strawberry Cheesecake Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Strawberry Cheesecake Cookie
  • 1 tablespoon flax seed, ground
  • 3 tablespoons warm water
  • cup vegan cream cheese, at room temperature (I used “Go Veggie!”)
  • ½ cup sugar
  • cup coconut oil, at room temperature
  • 1 cup GF All Purpose Flour + 2 tablespoons (I used: ¼ cup white rice flour, ¼ cup brown rice flour, ¼ cup tapioca starch, ¼ cup potato starch + 2 tablespoons white rice flour)
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ¼ teaspoon salt
  • 3 large strawberries, minced

  • Blueberry Glaze
  • 1 cup powdered sugar
  • 1 cup blueberries
  • 1 tablespoon water
  1. Preheat oven to 350 degrees.
  2. Strawberry Cheesecake Cookies
  3. Place 1 tablespoon ground flax seed in a small bowl and add 3 tablespoons warm water.
  4. Stir until flax seed is dissolved. Place in refrigerator to set.
  5. Cream together cream cheese, sugar and coconut oil. Slowly stir in flax seed mixture.
  6. In a separate bowl combine your gluten free flours, xanthan gum, baking powder and salt.
  7. Slowly add the dry ingredients in with the wet and stir to combine.
  8. Fold in chopped strawberries.
  9. Drop cookies by rounded tablespoon onto well oiled baking sheet.
  10. Bake at 350 degrees for 15 minutes.
  11. Blueberry Glaze
  12. In a blender or food processor, add blueberries and 1 tablespoon of water. Blend until blueberries are well pulverized.
  13. Place blueberry mixture in a small pot over medium heat.
  14. Add powdered sugar and heat to a simmer for about 5 minutes stirring continuously.
  15. Set blueberry glaze off to side to cool.
  16. Top the gluten free vegan strawberry cheesecake cookies with the blueberry glaze and enjoy!


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