When I first learned I had to give up gluten, I thought desserts were going to be a thing of the past. But one day, while experimenting in my kitchen, I struck gold—or in this case, chocolate.
These Gluten-Free Chocolate Cheesecake Cookies are my go-to indulgence when I need a sweet pick-me-up.
The rich, creamy taste reminds me of my grandma’s holiday cheesecakes, but in a convenient cookie form.
They’re perfect for sharing (or not, I won’t judge).
Chef’s Tips
- Cream Cheese Hack: Make sure the cream cheese is at room temp to avoid clumps. A quick 10-second zap in the microwave works wonders.
- Chocolate Upgrade: Use chunks of gluten-free dark chocolate instead of chips for an extra indulgent texture.
- Nut-Free Option: Swap almond flour for gluten-free oat flour. Adjust wet ingredients slightly if the dough feels too dry.
Variations
- Vegan Version: Use vegan cream cheese, coconut oil instead of butter, and a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
- Add Zing: Stir in ¼ teaspoon espresso powder for a mocha twist.
- Holiday Flair: Add ½ teaspoon peppermint extract for festive cookies.
Serving Suggestions
Plate these cookies on a wooden board with a hot mug of coffee or a cold glass of almond milk. If you’re entertaining, stack them high and drizzle melted chocolate on top for a dramatic centerpiece.
Gluten-Free Chocolate Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Decadent, gluten-free cookies with a cheesecake twist, perfect for any occasion.
Ingredients
For the Cookies:
- 1 ½ cups almond flour
- ¼ cup cocoa powder (unsweetened)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ½ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips (gluten-free)
Optional Topping:
- A sprinkle of flaky sea salt or powdered sugar for garnish
Instructions
- Preheat and Prep
Set your oven to 350°F and line a baking sheet with parchment paper. Trust me, this makes cleanup a breeze. - Mix the Dry Ingredients
In a bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. This combo keeps the cookies light yet chewy. - Cream the Butter and Sugar
In a larger bowl, beat the softened cream cheese, butter, and coconut sugar until fluffy. Add in the egg and vanilla extract, mixing until smooth. - Combine Wet and Dry
Slowly mix the dry ingredients into the wet mixture. Once it forms a dough, fold in the chocolate chips. It’ll be thick and irresistible, so don’t eat it all before baking! - Shape and Bake
Scoop tablespoon-sized balls onto the baking sheet. Flatten slightly with the back of a spoon. Bake for 10–12 minutes, or until the edges are just set. The centers will stay soft, and that’s exactly what you want. - Cool and Garnish
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt or powdered sugar if you’re feeling fancy.
Notes
Store in an airtight container for up to 4 days or freeze for longer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
