Lemon Cheesecake Cookies
If you’re a zesty person just like me then these are going to be your dream cookies! I mean lemony cheesecake with soft cookies, it’s a seriously sweet combo!
This recipe is in collaboration with Solidteknics,
featuring their low tox, life long kitchen tools.
Servings: 25
Ingredients
125g (2/3 cup) Grass-Fed Unsalted Butter, melted
1 cup Coconut/Rapadura Sugar
1 Free-Range Egg
1 tbsp Lemon Juice
1 tsp Vanilla Extract
1 ¾ cup Spelt Flour
2 tsp Lemon Zest
1 tsp Bicarb
1 tsp Salt
Cheesecake
250g Cream Cheese
2 tbsp Coconut/Rapadura Sugar
2 tsp Lemon Juice
3 tsp Lemon Zest
Method
Preheat oven to 180 degrees and prepare a baking tray.
In a large bowl, combine butter and sugar. Whisk in the egg, lemon juice and vanilla extract.
Add the spelt flour, lemon zest, bicarb and salt. Using a spatula, stir mixture until combined.
Using one tablespoon of mixture at a time, add to a baking tray, generously spacing out (I used three trays all up).
Bake for 11 minutes or until lightly browned. Upon taking out of the oven, use the back of a teaspoon to press down in the centre of the cookie. Allow to cool on tray.
Meanwhile, make the cheesecake filling by beating the cream cheese, sugar, lemon juice and zest until combined (I used a small food processor).
Fill each cookie hole with the cheesecake filling. Sprinkle with additional lemon zest and enjoy!