The Best Festive Holiday Treat

I have been loving making different variations of cheesecake stuffed desserts, so I knew I had to make one for the holiday season. These cookies turned out so delicious. The texture is super fudgy, the filling gives it a sweet tangy flavor, and the toppings just tie it all together.

Using black cocoa powder in this recipe was a game changer. It adds so much more flavor and creates a super fudgy texture. If you haven’t tried baking with it yet, I would highly recommend. I bought mine on Amazon.

 These cookies will for sure be on repeat all holiday season long. If you try any other toppings, substitutions, etc. I’d love to hear your thoughts.

 Vegan butter: any vegan butter will work. You can also substitute for liquid oil. If you aren’t vegan, traditional butter should work.

Sugar: I used white sugar in my cookies. Any granulated sugar will work.

Vanilla extract: this is used for extra flavor. You can omit if you’d like.

Almond butter: any nut or seed butter will work (sunflower, cashew, peanut, etc.) I just prefer almond butter. I wouldn’t recommend peanut butter as it has a strong flavor and may overpower the other flavors. Be sure your nut or seed butter is on the runnier side.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Black cocoa powder: I used black cocoa powder in this recipe to get the super dark color and deeper chocolate flavor for these cookies. This is optional. If you don’t have this, you can just normal cocoa or cacao powder.

All-purpose flour: I haven’t tested any other flours in this recipe.

Vegan cream cheese: I used the brand Vio Life. Any vegan cream cheese will work. Be sure it is plain and not flavored.

Vegan yogurt: I used unsweetened cashew milk yogurt. Any vegan yogurt will work. Try to find one that is on the thicker side rather than super runny. If you aren’t vegan, you can use normal yogurt.

Chocolate: any chocolate will work.

Candy canes: these are optional, you can top with whatever you want.

 Ingredients:

• Vegan butter

• Sugar

• Vanilla extract

• Almond butter

• Nondairy milk

• Black cocoa powder

• Baking powder

• Baking soda

• All-purpose flour

• Vegan cream cheese

• Vegan yogurt

• Chocolate

• Candy canes

Recipe:

Makes 6-8 cookies depending on size

Cookies:

• ¼ cup vegan butter

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• ¼ cup almond butter

• 3 tablespoons nondairy milk

• 1/3 cup black cocoa powder

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ cup all-purpose flour

• ½ cup chocolate chips (optional)

 Filling:

• 1/3 cup vegan cream cheese

• 1/3 cup vegan yogurt

• ¼ cup sugar

Directions:

1.    Start by prepping the filling. In a bowl or blender add in the vegan cream cheese and vegan yogurt. Stir to combine well. Stir in the sugar.  To a flat surface, add about a tablespoon and a half of the mixture. Repeat until all the mixture is used. You want to make sure they are flat disc shapes and aren’t touching each other.

2.    Place in the freezer for at least 2 hours. The mixture needs to be fully frozen to work correctly in these cookies.

3.    Once your mixture is fully frozen, start on the cookies. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set aside.

4.    In small bowl melt the butter. Transfer to a larger bowl and add in the sugar, vanilla, almond butter, and nondairy milk. Stir to combine.

5.    Add in the baking soda and baking powder. Stir well. Add in the black cocoa powder stirring until combined. Finally add in the all-purpose flour. Stir until a dough forms.

6.    If you are adding chocolate chips to the batter, add them now.

7.    Use a cookie scoop to scoop the dough. Roll into a ball with your hands then press flat. To the center of the cookie, add the disc of the frozen filling mixture. Pinch the sides of the dough over the mixture so that it is fully closed.

8.    Place onto cookie sheet and press down slightly. Repeat with all the dough.

9.    Bake for 8-10 minutes.

10. Once the cookies are completely cooled, drizzle with melted chocolate and crushed candy canes.

Be sure to store the cookies in an airtight container in the refrigerator. The cookies should last up to one-two weeks. You can store in the freezer to last longer. If you store in the freezer, allow to thaw on the counter for at least 15 minutes before eating. You can also warm up in the microwave for about 25 seconds.

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