Grain-Free Cheesecake Cookies
Mini grain-free cheesecake cookies make a wonderful treat any time of year!
Ingredients
For the Topping
- 2 cups chopped fruit
- 1/4 cup pure maple syrup
- 2 teaspoons arrowroot powder
For the Crust
- 1 cup ground nuts
- 3 tablespoons butter melted
For the Filling
- 1 egg
- 8 ounces cream cheese softened
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
For the Topping
- Combine the fruit, sweetener and arrowroot in a saucepan.
- Stir over medium heat until thick.
- Cool and refrigerate.
For the Crust
- Mix the ground nuts and melted butter until crumbly.
- Press into the bottom of 12 large or 24 mini cupcake papers.
For the Filling
- Blend the egg, cream cheese, sweetener and vanilla until smooth.
- Fill the cupcake papers halfway with the cream cheese mixture.
- Bake at 350°F degrees for 10 minutes for mini cups or 15 minutes for large cups.
- Allow the cookies to cool, then spoon topping over each and serve.