Fluffy Cream Cheese Cookies (25 Minutes, Vegetarian)
- Updated on May 11, 2015
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Everybody loves sequels and these Cream Cheese Cookies are indeed a spiritual sequel. Remember our surprise hit, the Banana Oat Cookies?
We had a load of positive feedback, mostly because they were so easy to make and perfect for an on-the-road snack.
Sequels tend to go one of two ways.
Either they’re just an uninspired, rehashed version of the original (think Hangover 2) or they’re faster, louder, sexier, funnier, darker, more gripping etc etc (think Terminator 2).
You’ll have to be the judge, but I think these cookies are a worthy sequel!
So, what’s so cool about these cream cheese cookies?
Rather healthy! – If you stick to the recipe and don’t add too much honey these cookies are a real snack to re-energize you.
In 100g they contain around 9g of protein, 18g of fat and 30g of carbs (8g of sugar).
And don’t forget to add a host of good micronutrients from the eggs, whole wheat flour and cream cheese.
Just for a quick comparison 100g of Oreos contain 3.5g of protein, 19g of fat and 72g of carbs (40g of sugar).
Being as delicious as Oreos might be, what cookie would you prefer on a trip? Exactly.
Multifunctional! – I just made a batch of cookies with blueberries, walnuts and lots of cinnamon. Absolutely fantastic.
I could easily come up with a load of other variations. They’re just as flexible as the banana oat cookies.
Food to go! – They’re perfect to take on a trip. I prepared them for a Sunday afternoon hike around Berlin with my friends.
If you’re craving a bit of affection, then bring these cookies on a trip. It’s amazing how people change as soon as you open a box with cookies. All hail the cookie king!
Tasty! – That my friends came around shortly after to ask for more explains it all, surely?
I’m sure I could come up with even more reasons as to why these cookies are a worthy sequel, but I guess I’m a little biased. You be the judge, try them out yourself!
Health Benefits – Cream Cheese Cookies
Since these cookies are quite high in saturated fat I’d like to take the opportunity to drop a few lines on this topic.
Saturated fat has been demonized, because in the late 20th century researchers found that eating saturated fat seemed to increase levels of cholesterol in the bloodstream.
This was an important learning, because they also knew that having high (bad) cholesterol was linked to a higher risk of suffering from heart disease.
Times and science change however, and these learnings are more than being questioned nowadays. They’re being interrogated, and I’d imagine torture comes next.
Here is a review of a several studies that is published in 2014. It found no connection between saturated fat and heart disease.
By pointing this out, I’m not trying to say that saturated fat is super healthy and that we should eat it all the time, but it’s definitely necessary to question conventional wisdom and release butter and cream cheese from their “naughty corner.”
Right then, have a break, have a cream cheese cookie. And if you like ’em , why not try a cream cheese muffin next time?
We’d like to know from you:
- Do you think saturated fat is bad?
- Do you prefer to buy products low in fat?
- Will you ever try these cookies in front of a lake?
- What do you think about Howie letting his long hair grow back?
- What are your most-loved or most-hated sequels?
Ingredients
- 2 eggs
- ½ cup cream cheese
- 1½ tbsp butter
- ¾ cups wholegrain flour
- 2 tsp cinnamon
- 1½ tbsp honey
Instructions
- Preheat the oven to 325 °F (160 °C).
- If needed, soften the butter a little by putting it into the microwave for a second.
- Get a bowl, throw in the cream cheese, butter, cinnamon and honey. Mix until you get a fluffy mixture.
- Stir the eggs and flour in as well.
- If you’re feeling flashy now’s the time for any extra ingredients such as walnuts, raisins, vanilla extract, coconut flakes and so forth.
- Next get a spoon and dollop the dough one by one onto the cookie sheet. Don’t be too fussy here, it’s not a competition 😉 You’ll get around 12 cookies
- Bake for 15-18 minutes.
- Sweeet!! Cookies are ready!
NOTES
Nutrition
Comments
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44 comments
These look amazing! 🙂 Glad I found your blog!
Cream cheese huh? LOL – Well as long as that cheese is grass-fed/finished… Along with that butter, I am okay with these – although I cannot eat them at all 🙁
But why can’t you eat these??? 🙁
I love the name of these cookies, fast N’ fluffy, makes me smile every time I say it.
To answer your question about saturated fat, I feel a little torn on the subject because for 4 years of school I was taught that sat. fat caused heart disease and now they are saying that it doesn’t. Or perhaps it does, but not as much as was previously thought. Honestly, I don’t think there is any one nutrient that is really that bad for you as long as you eat a variety of foods and stay within a calorie range that allows you to maintain a healthy weight.
I follow along the same line of thought Heather – moderation is key. Food is still to be enjoyed, but without going ott on too much of the ‘bad stuff’. Thanks for commenting, glad you like the name 🙂
ooo this recipe is so simple but sounds delightful! I have a massive tub of cream cheese (it was on sale or something?) that i have so much left of. i was hoping to use it for baking and then i found this recipe! thank youuuu
Hi Beverley!
Thanks for stopping by! Haa, I hope your batch of cookies turned out great!
Since the banana oat cookies were so good, I am looking forward to making the crème cheese cookies later today! We really look forward to your recipes! Thanks
woah, hope they turned out good! 🙂
Alright!! My boyfriend is all over the moon about the banana cookies, but as I don’t like bananas, they weren’t an option for me. Now these babies look amazing!
Will give it a try for sure 🙂
Cheers!
Hahaha, that’s great to hear! Send im regards from my side if you like 🙂
Cool, I’m sure you’ll like ’em!
Hi,
I substituted whole grain flour for all purpose flour. My dough turns out to be sticky and after baking, the texture is not correct. Would you have any idea why? Is it because of the flour?
Hi Jaslyn, I’ve been thinking about this but haven’t had a chance to re-test with all purpose flour. It could definitely be a cause, otherwise – hmm! When you say the texture is not correct, what exactly do you mean? Too dry? Too soft? Will try to help as much as I can!
Hey Howie,
These look delicious! What part do eggs play in cookies? I am just beginning to make cookies and I am not sure of the eggs against baking powder equation. I wouldn’t mind adding an egg occasionally, but I don’t like the faint eggy smell they give off..
Some cookies are definitely on the calendar this week. And anything with cream cheese, count me in 🙂
Hi Pragati!
Well, I understand your egg scepticsm. I didn’t like them until very recently either. I can assure you these cookies won’t taste eggy. Let me know how you liked them 🙂