Crème Brûlée cheesecake thumbprint cookies

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Crème Brûlée cheesecake thumbprint cookies

Yield: 18

Author: Ori Harrington

Prep time: 15 MinCook time: 12 MinInactive time: 30 HourTotal time: 30 H & 27 M

Ingredients

Thumbprint cookie

• 1 3/4 cup all purpose flour
• 1/2 cup vegan butter -melted (I used Nut for Butter)
• 1/2 cup canola oil
• 1/4 cup cocoa powder
• 1 tbsp. vanilla extract
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda

Filling

• 1/2 cup + 2 tbsp. vegan cream cheese- soften (I used Nut for Cheese)
• 1/4 cup maple syrup
• 2 tbsp. non-dairy milk
• Sugar for the top (optional)

Instructions

1. Place the melted butter in the stand mixer's bowl and add in the sugars, and vanilla, beat until the ingredients are well combined.
2. Mix in the cocoa powder, followed by the canola oil.
3. Mix in the flour gradually, in low speed, until you have a dry and crumbly mix, no worries, it is supposed to look like that. Place the dough in the fridge for 30 minutes.
4. Make the filling: whisk all the ingredients together until you have a smooth sweeten cream cheese. Place in a piping bag, set aside.
5. Preheat the oven to 350F.
6. Scoop the cookie dough into a 1 tbsp. size cookie ball, and place in a prepared baking sheet. Use the round back of a tsp. to gently press small hole in the center of the cookie dough. Repeat with the remaining cookie dough.
7. Fill each cookie 3/4 of the way with the cream cheese mixture.
8. Bake the cookies for 10-12 minutes, or until the cream cheese mixture is almost fully cooked. Allow the cookies to cool down for 10-15 minutes.
9. Sprinkle 1 tsp. of sugar on top of each cookie and broil the top using a torch (optional)
10. Enjoy!

Nutrition Facts

Calories

152.53

Fat (grams)

9.5 g

Sat. Fat (grams)

1.57 g

Carbs (grams)

15.37 g

Fiber (grams)

1.41 g

Net carbs

13.97 g

Sugar (grams)

3.78 g

Protein (grams)

2.17 g

Sodium (milligrams)

94.68 mg

Cholesterol (grams)

0 mg