Tender low carb cream cheese cookies studded with fresh strawberries and some blueberries, for easy 4th of July entertaining!
My husband and I have joked for ages that having kids is simply a source of free manual labour. Of course, when they are little, you’re the one doing all the work, and back-breaking work at that. But they are starting to get to the age where I can reasonably give them tasks and expect them to be completed properly. Not without plenty of complaining much of the time, but I am willing to overlook that in favour of having my dishwasher emptied and my recycling sorted.And since New England strawberries are finally, FINALLY in season, I got my kids out into the fields last Sunday and put them to work. At least, that was the plan. The pick-your-own farm we always go to had its Strawberry Festival the day prior and things were pretty picked over, so we had to work pretty hard to fill our four quart baskets. You would think those little bodies would be good at crouching down and finding juicy red berries, but such is not the case. Unlike Mum and Dad, who are willing to stand in the hot sun and wander the dusty rows in search of fresh strawberries, the kids wilt faster than a lily in the desert. They pick a few good ones, pop most of them into their mouths and then ask if they can go see the farm animals. Oh well, I am convinced that this is good for them and that one day they will appreciate all of these experiences. That’s my story and I am sticking to it.
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Four quarts may seem like a lot of berries but we can go through them pretty darn fast. As we are coming home from the fields, I am always scheming and mulling over recipe ideas, but we eat the majority of them fresh and I never do more than wash them and cut them up for snacks. But I’ve been thinking of trying cheesecake cookies for a while and decided it was a perfect use for some of our hard-won strawberries. And with the 4th of July coming up, I thought it would be fun to pop a few blueberries in there as well, and make them all patriotic.
And of course since I am not actually American, and Canada Day is coming up soon as well, I left some with just strawberries. Whatever side of the border you are on, you can whip up these easy cookies and show your true colours!
Please see my Patriotic Cheesecake Cookies on A Sweet Life Diabetes Magazine.
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Lorraine says
Perfect! I just got a bunch of strawberries and cream cheese to make your Strawberry Cheesecake for a belated Father’s Day BBQ on Sunday. I may just whip these up too!
Cecelia says
What can I use instead of stevia extract as I don’t have ant and also can I use fresh blueberries?
Carolyn says
Use a little more of whatever granulated sweetener you have. Yes, fresh blueberries will be fine.
Sarah G says
Yes, I also have fresh blueberries and frozen strawberries. Are the amounts still the same?
Carolyn says
Sure, that would work.
Martina says
Carolyn you are an artist!! These cookies look so beautiful and are super healthy!!
Becca from It's Yummi! says
I love how cute these cookies are, Carolyn!
Abi says
I just wanted to say thank you so much for this blog! I’ve tried many of your recipes and I’ve loved them!!
Carolyn says
You are most welcome!
dina says
what yummy cookies. i love berries!
Sarah G says
Made on the 4th into a cookie cake. Wow, yummy goodness!!
Lisa Bostick says
I made these for the 4th too but they came out more like pancakes instead of cookies. Was the dough to be chilled? help! The batter tasted good and was the texture of a chocolate chip cookie dough but could not roll them as it was too sticky.
Carolyn says
I am going to guess that perhaps you used almond meal instead of almond flour. What brand did you use?
Helen says
Just made these and they’re delicious! Mine are kinda falling apart, do you think I need to cook them longer? I cooked for 19 minutes..
Carolyn says
Sounds like maybe. Did you let them cool completely? They should firm up with cooling.
Michelle says
I made these today. They turned out great, only problem I eat way too many!! I used Truvia brown sugar blend and no stevia. The cookie had the consistency of firm cheese cake and the strawberries were a nice, refreshing addition to the cookies. I made half a batch which yielded 9 small cookies.
Andrea says
I made these and my dough came out runny also. After cooking some I lifted the parchment paper off of the pan with the cookies and let them cool on the counter for a bit. They still fell apart so then I put them in the freezer. They stay together once cold enough 🙂 I like eating them warm but this will make a nice cold snack after working in the heat all day. Thank you!
Carolyn says
Did you use Honeyville almond flour?