Dark Chocolate Cheesecake Thumbprint Cookies
Dark Chocolate Cheesecake Thumbprint Cookies is a lacto ovo vegetarian dessert. For 14 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 42 calories. This recipe serves 24. It is brought to you by Amys Healthy Baking. From preparation to the plate, this recipe takes around 45 minutes. Several people made this recipe, and 132 would say it hit the spot. If you have unsweetened cocoa powder, cornstarch, stevia, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). Similar recipes include Dark Chocolate Macaroon Thumbprint Cookies, Chocolate Strawberry Cheesecake Thumbprint Cookies, and Cheesecake Thumbprint Cookies.
Servings: 24
Ingredients:
½ tsp baking powder
2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
½ cup (96g) coconut sugar
½ tsp cornstarch
2 tbsp (28g) Greek yogurt cream cheese, softened
1 large egg, room temperature
2 tbsp (30g) plain nonfat Greek yogurt
¼ tsp salt
¼ tsp vanilla crème stevia, or adjusted to taste
1/3 cup (27g) unsweetened cocoa powder (measured like this)
⅛ tsp vanilla extract
1 tsp vanilla extract
⅔ cup (80g) white whole wheat flour (measured like this)
Equipment:
baking paper
baking sheet
bowl
oven
whisk
wire rack
Cooking instruction summary:
Preheat the oven to 350F, and line a baking sheet with a silicone baking mat or parchment paper.To prepare the filling, mix together the Greek yogurt, Greek yogurt cream cheese, stevia, and vanilla in a small bowl until smooth. Transfer the mixture to a zip-topped bag.To prepare the cookies, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. If the dough is too sticky to roll, chill for 20 minutes.Roll the cookie dough into 24 small spheres, and place onto the prepared baking sheet. Gently press your index finger or thumb into the center of each sphere to make a well. Cut off a small piece of the corner of the filling bag, and pipe the filling into each well. Bake at 350F for 7-9 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Step by step:
1. Preheat the oven to 350F, and line a baking sheet with a silicone baking mat or parchment paper.To prepare the filling, mix together the Greek yogurt, Greek yogurt cream cheese, stevia, and vanilla in a small bowl until smooth.
2. Transfer the mixture to a zip-topped bag.To prepare the cookies, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar.
3. Add in the flour mixture, stirring just until incorporated. If the dough is too sticky to roll, chill for 20 minutes.
4. Roll the cookie dough into 24 small spheres, and place onto the prepared baking sheet. Gently press your index finger or thumb into the center of each sphere to make a well.
5. Cut off a small piece of the corner of the filling bag, and pipe the filling into each well.
6. Bake at 350F for 7-9 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
