Cheesecake Cookies

Soft cookies with a hidden pocket of creamy cheesecake filling, made with a blend of date and coconut sweeteners. These are as fun to make as they are to eat!

Ingredients
170g butter, softened
100g ground date sweetener
50g coconut sweetener
1 egg
½ tsp vanilla extract
300g plain flour
1½ tsp baking powder
1 tsp cornflour
½ tsp bicarbonate of soda

For the filling:
100g cream cheese
1 tbsp coconut sweetener

Method

Start by making the cheesecake filling. Mix the cream cheese with the coconut sweetener and place teaspoon-sized scoops on a baking tray lined with parchment. Freeze for at least 30 minutes until firm.

Preheat the oven to 180ºC (160ºC fan). In a large bowl, cream together the butter, date sweetener, and coconut sweetener until fluffy. Beat in the egg and vanilla, then mix in the flour, baking powder, cornflour, and bicarbonate of soda until a thick dough forms.

Scoop out portions of dough and flatten them slightly in your hand. Place a frozen cheesecake centre in the middle and wrap the dough around it to seal. Place on a lined baking tray and bake for 14 to 16 minutes until golden around the edges.

Allow to cool before serving. The cheesecake centre will stay soft and creamy!