Description
Delicious gluten-free cookies filled with creamy cheesecake and sweet blueberry jam.
Ingredients
Scale
- 1 cup gluten-free flour blend
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup blueberry jam
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- For topping: blueberry sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the gluten-free flour and lemon zest, mixing until a dough forms.
- Fold in the blueberry jam.
- Mix together the cream cheese and powdered sugar until smooth in another bowl.
- Take a spoonful of cookie dough, flatten it slightly, and place a small amount of the cream cheese mixture in the center. Wrap the dough around it to form a ball.
- Place the balls on the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool slightly, then drizzle with blueberry sauce before serving.
Notes
Store cookies in an airtight container for freshness. They can be refrigerated or frozen for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg