Cranberry Cheesecake Thumbprint Cookies

Serves 10-12 cookies

Prep time: 10
Cook/Bake time: 38 minutes
Total time: 48 minutes

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Dairy free

Gluten free

Soy free

Grain free



What You'll Need

For the Cookies

  • 2 cups almond flour
  • ⅔ cup powdered sugar alternative
  • ½ cup Culcherd Cinnamon Swirl Butter, softened
  • ½ package Culcherd Original Cheese 
  • ⅓ cup pecans or walnuts, finely chopped
  • 1 flax egg (1 tbsp ground flax, 3 tbsp water)
  • 1 tbsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt

For the Cranberry Chia Compote

  • 1 cup fresh cranberries
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds
  • 2 tbsp water

How To

For the Cookies

  • Preheat the oven to 375°F.
  • In a medium bowl, combine flax egg, butter, almond flour, salt, baking powder, powdered sugar alternative and vanilla. Mix until dough is formed.

For the Compote

  • In a small saucepan, combine cranberries, maple syrup, chia seeds and water and cook over medium-high heat.
  • Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens. About 15-20 minutes.

For Assembly

  • Portion 1 ½ tablespoons of dough and roll into balls. Coat dough balls with chopped nuts, making sure to coat the entire ball. 
  • Place on a parchment lined baking sheet and bake for 8 minutes.
  • Remove from the oven and press a small dent into the centre of each cookie. 
  • Place 1 teaspoon of cheese into each dent and top with 1 teaspoon of cranberry compote. Bake for an additional 10 minutes.
  • Place cookies on a cooling rack for 30 minutes.
  • The cookies will be super fragile until fully cooled.