Healthy Cream Cheese Stuffed Pumpkin Cookies (Gluten-free, Vegan)
All Purpose Veggies
Chewy and fudgy, these vegan cream cheese stuffed pumpkin cookies showcase all the delicious warm flavors of fall. It’s also gluten-free, vegan, and made using good-for-you almond and coconut flours. makes 8 stuffed cookies
1/16tspof pure stevia** powderor 3 packets of stevia
Instructions
First, make the flax egg by mixing the ground flax and water then let sit 5 minutes.
In another bowl, mix all the dry ingredients together, then add the rest of the wet ingredients (including the prepared flax egg) until dough is smooth.
Chill in the fridge for 10-30 minutes,
Meanwhile, prepare the cream cheese filling by mixing the cream cheese with stevia**
Scoop about 2 tablespoons of dough onto parchment lined cookie pan, flatten like a disk, then top with 1-2 Tbsp of cream cheese filling then use another 2-3 tablespoon of cookie dough (also flattened like a disk) to cover filling entirely.
Bake in oven 350F for about 13-15 or until slightly golden with browned cookie base.
Let cool before eating and store in fridge to eat later.
Notes
*Coconut, date and maple sugars are less processed granulated sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but stevia differs by brand/ form, so you’ll have to convert according to package instructions).** I use stevia because I only have to add a little to sweeten the cream cheese filling (which keeps the filling thick). But for a paleo friendly option, you could use 1 tsp of coconut, maple or date sugar instead.
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