Stuffed Vegan Strawberry Cookies
Whip up these super yummy vegan cookies with a creamy cheesecake filling. They're made with freeze-dried strawberries and plant-based cream cheese—perfectly guilt-free treats!
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Cooking tools:
- Hand mixer
- Blender
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Cookie scoop
- Baking sheet
- Parchment paper
- Oven
- Freezer
- Spoon
- Spatula
- Fork
Ingredients
- ¼ Cup sugar, granulated
- ½ teaspoon vanilla essence
- ½ Cup plant-based cream cheese, softened
- ¼ Cup plain flour
- ½ Cup vegan white chocolate pieces
- 1 teaspoon fresh lemon juice
- 2 teaspoons vanilla essence
- 1½ Cup powdered freeze-dried strawberries
- 8 tablespoons dairy-free butter
- 1 teaspoon powdered beet (optional, for pink color)
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons water
- 2 tablespoons ground flaxseeds
- 1⅔ Cup all-purpose flour
- 1 Cup sugar, granulated
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