Strawberry Cheesecake Cookies vegan gluten-free
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-edged cookies made with almond and tapioca flour, filled with fresh strawberries and a creamy layer, topped with a crumb topping. A summer-fresh vegan and gluten-free treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/4 cup blanched almond flour
- 3 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1 1/2 tablespoons coconut oil (measured, then melted)
- 1/2 to 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon almond flour
- 2 tablespoons of the chilled cookie dough
- 3 or 4 strawberries (thinly sliced)
- 2 tablespoons non-dairy cream cheese
- 1 tablespoon brown sugar
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 131mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 38mg
- Calcium
- 54mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.