Description
These Gluten-Free Carrot Cake Cheesecake Cookies combine the warm spices and moist texture of carrot cake with a creamy cheesecake filling, all in a soft, chewy cookie. Perfect for holidays, afternoon tea, or as a gift-worthy treat, these cookies are naturally gluten-free and customizable to suit your taste.
Ingredients
Scale
- 1 ¾ cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup chopped pecans or walnuts
- For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped nuts.
- In a separate bowl, mix together the cream cheese, granulated sugar, and vanilla extract until smooth. Chill the filling for about 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop a tablespoon of cookie dough and flatten it slightly. Place a teaspoon of the chilled cheesecake filling in the center, then top with another tablespoon of dough, sealing the edges to encase the filling.
- Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese filling is well-chilled to make stuffing the cookies easier.
- For added flavor, consider adding orange zest to the cookie dough.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, use dairy-free cream cheese and butter substitutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Gluten-Free Carrot Cake Cookies, Cheesecake Stuffed Cookies, Carrot Cake Dessert, Gluten Free Baking, Cream Cheese Filling