Blueberry Cheesecake Sourdough Cookies
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
- 100-105 g Organic All Purpose Flour I used Organic King Arthur All Purpose Flour
- 100 g Cane Sugar or Coconut Sugar I used cane sugar to help achieve a vibrant blue color
- 40 g Organic Refined Coconut Oil Melted
- 40 g Fresh or Frozen* Blueberries I used Fresh
- 1 Egg Yolk
- 22 g Sourdough Starter Active starter
- 2 g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- Optional: 10g Freeze-Dried Blueberries Crushed
Cheesecake Filling
- 70 g 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!