If you love churros and cheesecake, these Churro Cheesecake Donut Cookies are the perfect treat! Coated in warm cinnamon sugar and filled with a luscious, creamy cheesecake center, they bring together the best of both desserts.
With a soft, doughnut-like texture on the outside and a rich, tangy filling inside, every bite is pure indulgence. Whether you’re craving something sweet or looking for a new favorite dessert, these cookies are sure to hit the spot!
These cookies capture the irresistible flavors of churros in a delicious new way. A soft, buttery dough surrounds a creamy cheesecake filling, and once baked, they’re coated in a sweet cinnamon-sugar blend for that classic churro taste. Get ready to enjoy these melt-in-your-mouth treats!
Ingredients
For the Cookie Dough:
- 1/2 cup coconut oil (softened)
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon almond extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
For the Filling:
- 4 oz mascarpone cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
For the Coating:
- 1/4 cup coconut sugar
- 1 teaspoon nutmeg
Directions
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a mixing bowl, cream together the softened coconut oil, coconut sugar, and maple syrup until smooth. Beat in the egg and almond extract.
Step 3: In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and nutmeg. Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms.
Step 4: For the filling, mix mascarpone cheese, powdered sugar, and almond extract in a small bowl until smooth.
Step 5: Scoop tablespoon-sized portions of the cookie dough and flatten each in your hand. Place a small spoonful of the mascarpone mixture in the center, then wrap the dough around it, forming a ball.
Step 6: In a small bowl, mix the coconut sugar and nutmeg. Roll each cookie dough ball in the coating mixture until fully covered.
Step 7: Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes or until lightly golden.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Churro Cheesecake Donut Cookies
These Churro Cheesecake Donut Cookies combine creamy sweetness with a warm cinnamon flavor in every bite. Whether you indulge on your own or share with loved ones, they’ll disappear in no time!
- Total Time: 29 minutes
- Yield: 24 cookies 1x
Ingredients
For the Cookie Dough:
- 1/2 cup coconut oil (softened)
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon almond extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
For the Filling:
- 4 oz mascarpone cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
For the Coating:
- 1/4 cup coconut sugar
- 1 teaspoon nutmeg
Equipment: Mixing bowls, electric mixer, baking sheets, parchment paper
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened coconut oil, coconut sugar, and maple syrup until smooth. Beat in the egg and almond extract.
- In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and nutmeg. Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms.
- For the filling, mix mascarpone cheese, powdered sugar, and almond extract in a small bowl until smooth.
- Scoop tablespoon-sized portions of the cookie dough and flatten each in your hand. Place a small spoonful of the mascarpone mixture in the center, then wrap the dough around it, forming a ball.
- In a small bowl, mix the coconut sugar and nutmeg. Roll each cookie dough ball in the coating mixture until fully covered.
- Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes or until lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 14 minutes