This is not a cookie recipe, obviously, but if it’s sweet and desserty, who cares, right?
Right!
crust:
- about 3/4 cup white rice flour
- 2 teaspoons blue agave nectar
- 2 tablespoons raw, crunchy almond butter
- 2 tablespoons butter, softened
Mix softened butter and flour together in a bowl.
Add almond butter.
Mix in blue agave nectar to taste (for sweetness).
Press into the bottom of a pie pan and bake for 15 minutes at 400 degrees.
batter:
- 1 brick softened cream cheese
- 1 egg
- 2 tablespoons blue agave nectar
- 4 tablespoons bluberry preserves
- handful of fresh blueberries
- 1 teaspoon ginger powder
- 1 pinch salt
Mix cream cheese and egg until smooth.
Add blue agave nectar and 2 tablespoons blueberry preserves.
Mix in ginger and salt to taste.
Stir fresh blueberries (as available) into the mixture.
Pour cream cheese mixture into pie pan on top of baked crust.
Drop remaining 2 tablespoons blueberry preserves onto the batter and swirl into the mix.
Reduce oven heat to 325 degrees and bake for 20 minutes.
Remove cheesecake from oven and allow to cool.
Serve at room temperature, or cool in the fridge.