Blueberry Cheesecake Sourdough Cookies
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Blueberry Cheesecake Sourdough Cookies
What’s not to love about soft and chewy blueberry cheesecake sourdough cookies bursting with juicy blueberries and a creamy vanilla cheesecake filling. They’re gut healthy, made with REAL ingredients only, and are simply irresistible.
Ingredients in these blueberry cheesecake sourdough cookies
These blueberry cheesecake sourdough cookies are made with simple, real ingredients only.
- Coconut oil: I love using coconut oil in cookies because it keeps them super chewy, yet they still get slightly crispy along the edges.
- Cane sugar or coconut sugar: I LOVE the flavor of coconut sugar – but using cane sugar will help give these cookies a rich vibrant blue color.
- Egg: You’ll need one to help the cookies bake up properly.
- Vanilla extract or vanilla bean: Add vanilla to your cream cheese filling for the perfect flavor.
- All-purpose flour: I’m using Organic All Purpose Flour (I used Organic King Arthur All Purpose Flour) for this recipe!
- Baking staples: You’ll need baking soda and salt, which are essential for proper baking.
- Fresh or frozen blueberries: I used fresh blueberries for this recipe but you can totally use frozen! If your using frozen blueberries, simply preheat oven to 350°F (177°C) and thaw for 3-5 minutes. You want to bring them to room temperature but not become warm and bursting.
- Cream cheese: You know I love my probiotic cream cheese – Nancy’s, Good Culture, or raw cream cheese (if I can get my hands on it). But any cream cheese will do!
- Honey: I used raw honey to sweeten the cream cheese frosting.
Healthy 3-Ingredient Cheesecake Filling
This simple cheesecake frosting is made with 3 healthy, REAL ingredients! Just mix your favorite cream cheese, a touch of honey, and vanilla extract for the perfect filling.
Health Benefits of Sourdough Cookies
Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most.
But first, what is sourdough?
Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.
Why I Love Sourdough Cookies
- Bioavailable vitamins and minerals
- Naturally low gluten
- Gut Healthy
- Anti-inflammatory
- Easy to Digest
Nutrition of Blueberry Cheesecake Sourdough Cookies
These gorgeous blueberry cookies are soft in the middle with crispy edges and made with REAL ingredients only. Here is the nutrition label for one blueberry cheesecake sourdough cookie.
Share with me what you make @sourdoughjesha
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More Favorite Sourdough Cookie Recipes
If you love this recipe, try one of these next:
Macadamia White Chocolate Sourdough Cookies
Chocolate Chunk Sourdough Cookies
Peanut Butter Sourdough Cookies
Snickerdoodle Sourdough Cookies
Print
Blueberry Cheesecake Sourdough Cookies
- Total Time: 0 hours
- Yield: 10–12 Cookies 1x
Description
The most delicious, soft and chewy blueberry cheesecake sourdough cookies with a creamy vanilla cheesecake filling in every bite! These easy blueberry cheesecake sourdough cookies are bursting with fresh blueberry flavor and are made with simple ingredients like coconut oil and blueberries.
Ingredients
Blueberry Cookie Dough
- 100–105g Organic All Purpose Flour, I used Organic King Arthur All Purpose Flour
- 100g Cane Sugar or Coconut Sugar, I used cane sugar to help achieve a vibrant blue color
- 40g Organic Refined Coconut Oil, Melted
- 40g Fresh or Frozen* Blueberries, I used Fresh
- 1 Egg Yolk
- 22g Sourdough Starter, Active starter
- 2g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- Optional: 10g Freeze-Dried Blueberries, Crushed
Cheesecake Filling
- 70g Cream Cheese
- 2 TSP Honey, Or to taste
- 1/8 TSP Vanilla Extract
Instructions
- PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium-sized bowl.
- ADD FIRST INGREDIENTS: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, fresh or frozen blueberries (if using frozen, please see notes section), freeze-dried blueberries (if using) sourdough starter, salt, and coconut oil to the medium bowl with the egg.
- MIX: Using a spoon, mix ingredients together until combined. DO NOT SKIP THIS STEP. Mixing wet ingredients prior to adding flour and baking soda will help achieve the perfect cookie texture.
- ADD AND COMBINE: Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball. Some of the blueberries will pop as you mix, this is perfect! We want some (roughly 1/3) of our blueberries to pop (and give our dough that beautiful color) but we don’t want to over-pop. Over-popping will make the dough too watery.
- STORE DOUGH: Place the dough covered in a small Tupperware or wrap in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- FERMENT DOUGH: Ferment the covered dough at room temperature for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- MAKE THE CHEESECAKE FILLING: Using a spoon, mix together cream cheese, honey, and vanilla in a small bowl until combined. Now using a piping bag or teaspoon, scoop out 1 TSP sized balls of cheesecake filling. Place on parchment lined pan and place in the freezer for at least 20 minutes.
- PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350°F (177°C).
- DIVIDE COOKIES: Divide and roll cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- ADD FILLING: Place on a lined baking sheet and press the center down in the middle. Place your frozen cream cheese filling in the center and use your fingers to pinch the dough over the filling so it’s just peaking out from the top. If you need to re-roll the dough in your hands slightly, that works too!
- BAKE COOKIES: Bake for 6-8 minutes or until lightly browned on the sides.
- LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
- STORING: Store sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.
Notes
Frozen Blueberry Instructions: If using frozen blueberries, preheat oven to 350°F (177°C) and thaw for 3-5 minutes. You want to bring them to room temperature but not become warm and bursting.
Freezing Instructions: Freeze raw or baked cookies in a closed container for up to 3 months. Thaw and reheat (or bake) as you like!
- Fermentation Time: 10+ hours
- Cook Time: 6-8 Minutes
- Category: Sourdough Cookies
- Cuisine: Dessert
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