I seem to be a big fan of stuffingcheese inside of things. Until a week or so ago, this was limited to savory recipes but when I made the base of these cookies and they were lacking a little something, I knew a sweetened cream cheese was the answer. The cookie part actually came to be when I was trying to make some kind of cookie cup, and instead just made a delicious mess. I’ll get it one of these days, so I can fill them with ice cream or fruit or pudding or any of a million delicious ideas floating around in my head. But for now, these stuffed cookies are tasty enough to keep my interest.
This is kind of an odd selling point, but they remind me of a homemade version of a Pop Tart. Kind of like the frosting-less (the only kind a vegetarian can have!) cinnamon variety, but with a mega upgrade to the filling. If you wanted to kick it up another notch, a little bit of applesauce or jelly mixed into the cream cheese would be perfect. Or even a whole berry or chunk of apple for a fruity surprise.
Seriously, you’re still reading? Go make these now. I know it’s been a long weekend and you’ve eaten everything in sight, but these are seriously so easy to make, super delicious, and not terrible for you (whole grain flours, they’re practically health foods!). Go make `em nowwwww.
8 oz fat free cream cheese (or vegan cream cheese)
3 tbsp. sugar
1 tsp vanilla
4 tbsp. extra virgin coconut oil (or other oil)
½ c sugar
¼ c brown sugar
6 – 8 tbsp. milk (I used unsweetened almond)
1 tsp vanilla
½ c oat flour
1 c white whole wheat flour
½ tsp salt
½ tsp cinnamon
1 tsp baking powder
extra cinnamon and sugar for tops of cookies
Preheat the oven to 485F.
Soften the cream cheese (either at room temperature or in the microwave) and stir in 3 tbsp. sugar and 1 tsp vanilla extra. Place in freezer while mixing up cookie dough.
If your coconut is not melted, microwave for a few seconds. Stir in remaining sugars, milk (Start with 6 tbsp.), and vanilla.
Add the flours, salt, cinnamon, and baking powder to the liquid mixture. Stir until just combined, adding the extra 2 tbsp. (one at a time) to the mixture if necessary.
Roll the cookie dough into 1 – 2 tbsp. sized balls. You should have around 24. Flatten two of the balls, add a dollop of cream cheese mixture to one and seal the second over the top. Gently fold any extra dough underneath the large stuffed cookie to help seal it shut. Repeat for all of the cookies.
Mix about a tsp of sugar with a few shakes of cinnamon. Sprinkle over top of the cookies and bake for 10 – 12 minutes. Let cool before serving.
Depending on how skilled you are at stuffing your cookies, you’ll probably only use about half of the cream cheese mixture. You can cut that portion of the recipe in half (4 oz cream cheese, 1½ tbsp. sugar, ½ tsp vanilla) or use the extra as a topping for your cookies. Nutritional estimate includes all cream cheese. Store at room temp for up to a day and in the fridge after that. For a GF option, I recommend using a GF flour blend in place of the wheat flour and NOT using 100% oat flour.
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