Zucchini Carrot Cake Cheesecake Cookies
These Zucchini Carrot Cake Cheesecake Cookies combine the cozy flavors of carrot cake with a creamy cheesecake center while offering added health benefits. By incorporating nutrient-rich ingredients like zucchini and carrots, you’re supporting better long-term health and wellness, which can help reduce the need for future healthcare interventions. Foods high in fiber and vitamins, like these cookies, are great for maintaining a healthy lifestyle and may help lower the risk of chronic diseases, a key factor when managing healthcare expenses and preventing the need for costly medical treatments.
Ingredients:
For the Cookie Dough:
1 cup shredded zucchini (squeezed dry, perfect for boosting daily vegetable intake to support health)
1 cup shredded carrot (rich in beta-carotene, great for eye health)
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon (contains antioxidants that support overall well-being)
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened (cream cheese provides a good source of calcium, essential for strong bones and dental health)
¼ cup powdered sugar
½ teaspoon vanilla extract
For Topping:
½ cup chopped walnuts or pecans (optional; rich in healthy fats, which can help lower cholesterol and improve heart health)
A sprinkle of cinnamon sugar
Instructions:
1. Prepare Cheesecake Filling:
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside in the fridge to chill.
2. Prepare Cookie Dough:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Gradually stir in the dry ingredients until combined. Fold in the shredded zucchini and carrot. (Adding zucchini and carrots not only boosts the nutritional content but also aligns with health-conscious choices, lowering the risk of heart disease and other chronic conditions.)
3. Form Cookies:
Scoop a tablespoon of cookie dough and flatten it slightly. Place a small spoonful of cheesecake filling in the center, then top with another tablespoon of dough to cover the filling. Seal the edges of the cookie dough around the filling to enclose it.
4. Add Topping:
If desired, press chopped nuts onto the top of each cookie and sprinkle with a little cinnamon sugar. (Nuts are linked to better heart health and can be part of a balanced diet that may reduce healthcare costs over time.)
5. Bake:
Bake for 12-15 minutes or until the cookies are golden around the edges and set in the middle. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: About 12-15 cookies
