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
Instructions
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.
Notes
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.
Nutrition Information
Serving size: 1 Calories: 200
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/07/08/cream-cheese-stuffed-cinnamon-sugar-cookies/