Servings
12-16
Prep Time
1 hour
Cook Time
12 minutes
Author:
Missy J’s
Soft and chewy carob cookies stuffed with a delectable cheesecake filling. They have double the carob with chips and powder in every bite. These are a healthier dessert that you will want to make again and again.
Ingredients
8 oz cream cheese(or vegan cream cheese), softened
4-6 tbsp powdered sweetener of choice
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½ cup butter or coconut oil, softened
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¾ cup coconut sugar, allulose, or sucanat
1 egg or 1 flax egg
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2 tsp vanilla extract
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1 ¼ cup whole wheat pastry flour, sifted
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⅓ cup carob powder
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½ tsp sea salt
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½ tsp baking soda
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½ cup carob chips, plus more for top
CAROB CHEESECAKE COOKIES
Filling
Cookies
Directions
CAROB CHEESECAKE COOKIES
Line a baking sheet with parchment paper. In a small bowl, combine all of the cheesecake filling ingredients until smooth. Place 16 heaping spoons, about 2 tsps each, of the filling onto the parchment paper. Freeze until solid, around 45-60 mins.
When the cheesecake filling is nearly solid, start making the cookies. Preheat your oven to 350° F and line two baking sheets with parchment paper. In a large bowl, beat the butter, coconut sugar, and vanilla until soft and fluffy and then add the egg.
Add in the flour, carob powder, baking soda, and salt and mix until just combined. Scrape down the sides if necessary. Stir in the carob chips.
Scoop out the cookie dough into 2 tablespoon sized balls and place on the lined baking sheets.
Take the cheesecake filling out of the freezer and gently press one onto each cookie dough ball. Work the dough around the cheesecake filling with your hands to completely cover it. You can press a few extra carob chips on top of each cookie if desired.
Bake the cookies one sheet at a time for 9-12 minutes. While one sheet is baking, keep the sheet with unbaked cookies in the fridge. Once removed from the oven, let cookies cool on the baking sheet for 10 minutes, and then let them cool completely on a cooling rack so they don’t fall apart. Enjoy!
Recipe Note
If the cheesecake softens too much while you are filling the cookies, pop it back in the freezer for a few minutes.
