Jane Houston is currently completing a Bachelor of Nutritional Medicine (Bhsc) and is passionate about inspiring parents to feed themselves and their families nutrient-dense, nourishing whole foods. 

For our latest Brightside, she shares with us one of her favourite Christmas recipes. The perfect last minute gift to whip up with the kids, or for a workplace secret Santa, carer or teacher present.

Gingerbread Cheesecake Cookies

 Makes: 15 cookies

Ingredients:

Cheesecake Filling: 

- 2 tbsp maple syrup 

- 1/2 tsp vanilla extract  

- 1/8 tsp cinnamon  

- Zest of 1/2 small lemon 

Cookies:

Wet version: 

- 165g softened butter (left out at room temp) 

- 3/4 cup coconut sugar  

- 1 whole egg + one yolk  

- 1 tsp vanilla  

 Dry version: 

- 2 cups white baker's flour  

-  1/2 cup almond flour  

- 2 tsp ground cinnamon  

- 2 tsp ground ginger 

- 1/4 tsp nutmeg  

- 1/2 tsp bi-carb soda  

Pinch of salt 

Method:

1. Remove the cream cheese from the fridge to soften. Once soft, add to a mixing bowl with the maple syrup, vanilla, cinnamon, and lemon zest. Beat together with electric beaters until smooth.  

2. Spoon the mixture onto a lined baking tray in portions of 1.5 teaspoons. Then, place into the freezer to set overnight or for at least five hours. 

3. To make the cookies, preheat the oven to 185 degrees and line another baking tray with baking paper.  

4. Take out a mixing bowl and add the softened butter and coconut sugar. Cream together until fluffy. 

5. Pour in the egg and additional egg yolk, and vanilla and beat until well combined.

6. Begin mixing in all of the dry ingredients - the flour, almond flour, cinnamon, ginger, nutmeg, bi-carb soda and salt. Mix well until combined.  

7. Roll the mixture into equal-sized balls - roughly 40g each - and place them onto a baking tray.  

8. Remove the frozen cream cheese portions from the freezer. Flatten each ball of dough, take a portion of the cream cheese filling, and place it in the middle of each dough. Roll the ball again to cover the cream cheese within.  

9. Allow to sit for roughly 20 minutes until the cream cheese softens within, then gently press down on the filled cookie to flatten. The cookie will split a little, revealing the cream cheese filling within.  

10. Place into the oven and bake for roughly 11 minutes until slightly golden.

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