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Sunday, July 31, 2016


11/4  cups Gluten-Free Bake Mix 2 (300 mL)
1/2  tsp baking soda (2 mL)
4 oz regular cream cheese (125 g)
Liquid sweetener  (sucralose or stevia) to equal 1/2  cup sugar  (125 mL)
1/2  cup sugar-free peanut butter, OR almond butter  (125 mL)
1/4  cup granulated erythritol (60 mL)
2 eggs
2 tbsp butter (30 mL)
1 tsp unflavored gelatin  (5 mL)
1 tsp vanilla extract (5 mL)
Salt, to taste (might not need it)

How to make it:

Preheat the oven to 350°F (180°C).  Line a cookie sheet with parchment paper.
In medium bowl, combine Gluten-Free Bake Mix 2 and baking soda.  In food processor, process cream cheese, liquid sweetener, peanut butter, erythritol, erythritol, eggs, butter, gelatin and vanilla extract.  Add dry ingredients; process.  Taste and add a titch of salt, if required.
Drop cookie batter by tablespoonfuls (15 mL) on the parchment paper.  Form into little rounds.  Bake 20 minutes, or until turning brown in places on top and golden brown underneath.

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