These gorgeous, very tasty cookies have a soft texture due to the cream cheese in them.  I do like the addition of cream cheese to cookies occasionally.  I must admit cream cheese is a staple in my fridge in any case. I usually keep aside a few of the chocolate chips in the recipe for placing on top of the cookies before baking.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

13/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (425 mL)
1 tsp baking powder (5 mL)
4 oz cream cheese, softened (125 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
1/4 cup powdered sweetener of choice, OR (60 mL)
2 tbsp unsalted butter (30 mL)
1 large egg
1 tsp vanilla extract (5 mL)
1/2 cup sugar-free chocolate chips, OR this one  (125 mL)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix and baking powder.

In bowl with mixer or in food processor, mix cream cheese, liquid sweetener, powdered sweetener, OR coffee sweetener, unsalted butter, egg and vanilla extract.  Add dry ingredients and mix well.  Stir in chocolate chips.  Form dough balls with heaping tablespoonfuls of cookie dough.  Place on cookie sheet lined with parchment paper.  Flatten cookies.  Bake 10 minutes or until set and light brown underneath.

Yield:  24 cookies
1 cookie
80.7 calories
2.2 g protein
6.1 g fat
0 g fiber
2.1 g net carbs


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