Chocolate Chip Cheesecake Cookies!!! Yum!!!

templeofadventure.blogspot.com

8 oz ⅓ fat Philadelphia cream cheese, softened

2 Tbsp salted butter, softened

1 Tbsp natural peanut butter

subheading: I put these in a large bowl and because I am impatient and didn't want to wait for them to soften, I took my cold ingredients and nuked them for 30 seconds in the microwave. I whipped them together with my hand mixer and added:

1 cup xylitol

1 tsp pure vanilla extract

subheading: I whipped these until all was incorporated and fluffy . . . maybe a minute. Then I added:

3 eggs

subheading: I mixed after each egg and as I mixed, the batter got fluffier. Then I added:

¼ tsp sea salt (you could add more if you use unsalted butter but, I used salted.)

½ tsp xantham gum

1 tsp baking powder

⅔ cup almond flour

1 scoop (⅓ cup) vanilla whey protein powder (I used Jay Robb.)

subheading: I mixed it all together being careful to get all the almond flour lumps smoothed out. Then I added:

2 cups sugar free chocolate chips!!! ((GASP!!!))

I know that's a lot but, my motto is "Go BIG, or Go home!" We went big! I mixed these in with the spatula and stuck the bowl in the fridge while I preheated the oven to 350 degrees. The batter is just that . . . a batter. It is super soft and needs to be chilled or it will spread really quickly. 10 minutes does the trick. I lined a cookie sheet with parchment paper and used my small Pampered Chef cookie scoop to scoop even balls of batter onto the sheet. I baked for 15 minutes (or until the edges are golden). I let them cool a few minutes on the sheet before I transferred the cookies to the counter to finish cooling. I got exactly 50 cookies from this recipe but, the last 2 cookies were larger than the rest of them. Here is a close up! It looks like a chocolate chip cookie but . . . one bite reveals the lovely taste of cheese cake! What a happy surprise! I know that's a lot but, my motto is "Go BIG, or Go home!" We went big! I mixed these in with the spatula and stuck the bowl in the fridge while I preheated the oven to 350 degrees. The batter is just that . . . a batter. It is super soft and needs to be chilled or it will spread really quickly. 10 minutes does the trick. I lined a cookie sheet with parchment paper and used my small Pampered Chef cookie scoop to scoop even balls of batter onto the sheet. I baked for 15 minutes (or until the edges are golden). I let them cool a few minutes on the sheet before I transferred the cookies to the counter to finish cooling. I got exactly 50 cookies from this recipe but, the last 2 cookies were larger than the rest of them. Here is a close up! It looks like a chocolate chip cookie but . . . one bite reveals the lovely taste of cheese cake! What a happy surprise!

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