Comments on: raspberry lemon cheesecake cookies

By: Baking Fail | Blue-Eyed Bookworm

Baking Fail | Blue-Eyed Bookworm — Tue, 07 May 2013 14:10:26 +0000

[...] can find the recipe here. I followed it pretty much to the letter, doubling everything. So where did I go wrong? Well, I [...]

By: Friday Finds & Favs ~ Vegan | Blue-Eyed Bookworm

Friday Finds & Favs ~ Vegan | Blue-Eyed Bookworm — Fri, 03 May 2013 15:24:06 +0000

[...] goodness these raspberry lemon cheesecake cookies from Spabettie look delicious! Cheesecake and cookies, two of my favourite things, together at [...]

By: Kristina Sloggett

Kristina Sloggett — Tue, 26 Feb 2013 00:34:31 +0000

hi Willow,

I am sorry this is happening, I am really not sure why? I have made these several times and have never experienced them not staying together. does this mean they do not stay in cookie shape, that they spread out on the pan? the only thing I can think of is the raspberries, some might be more juicy than others?

different types of dairy free butters can change the consistency of a recipe, but since this recipe calls for coconut oil, I really am at a loss here.

if you can tell me more about what is wrong, I might be able to figure it out? are they falling apart after baking, or not cooking right? sorry again, I would love more details please.

thanks,

Kristina

By: willow

willow — Mon, 25 Feb 2013 05:09:15 +0000

i tried twice in a row making these and both times they would not stay together once they were baked, what could i be doing wrong

By: Jennifer

Jennifer — Sat, 16 Feb 2013 21:46:32 +0000

Do you know of any dairy free and soy free cream cheese? These sound amazing, but I can’t have the soy in the cream cheese alternative.

By: Maegan

Maegan — Sat, 16 Feb 2013 18:28:49 +0000

Hello Kristina!

What kind of gluten free flower do you recommend? I have millet, coconut, brown rice and buckwheat…. do any of them work better than others?

Thanks!

By: Char @ www.charskitchen.ca

Char @ www.charskitchen.ca — Thu, 14 Feb 2013 23:45:48 +0000

I made them!! I can’t wait for Dallas to get home & try them because they are sooooooooo good!! I made a couple changes:

There wasn’t any flaxseed at the store! So I had to use an egg. Next time I will try it with the flaxseed, though, because I bet it would add a nice nutty taste.

I used regular all-purpose flour because I didn’t have gluten-free. Obviously I left out the xantham gum for this reason.

And that’s it!! Thank you so much for this recipe! I will definitely be making it again

By: Kristina Sloggett

Kristina Sloggett — Thu, 14 Feb 2013 17:00:02 +0000

hi Ozzie,

a raw cookie would be good with these flavors, it would be an entirely different recipe that I would have to play around with. I will give it some thought and share what I come up with!

Kristina

By: Ozzie

Ozzie — Wed, 13 Feb 2013 21:33:16 +0000

Is there a way to do this raw?

By: Kristina Sloggett

Kristina Sloggett — Sun, 10 Feb 2013 04:57:38 +0000

hi Bridget, you could definitely use butter (or dairy free margarine), or another kind of oil commonly used in baking. I have only made these cookies with the coconut oil, but those other options should work as well. Enjoy!