I was singing their praises in this post, and Rachel asked for the recipe soooo..... here it is! These keto cookies are marvelously yummy and MAGICAL because looking at the ingredients, you wouldn't expect it to make a cookie but it does! These are sugar-free and gluten-free. And marvelous. And magical.
1 8 oz block of cream cheese
1 cup peanut butter (sugar free or not, if it matters to you)
1 cup sweetener (that measures like sugar. I have used Swerve brown sugar in mine)
1 tsp baking soda
1 tsp. vanilla
Mix it all together well. Roll ' em into balls. Plunk 'em on some parchment. Bake at 350 degrees for about 10-12 minutes until golden around the edges.
They are very fragile when hot and take a while to set up so leave them to cool for a few minutes on the cookie sheet before moving them to a cookie rack to finish cooling.
I melted some dark chocolate and drizzled some on top for these. I have also sprinkled a bit of coarse salt. I have also made them much smaller (like half dollar size) and plunked a lovely little dark chocolate morsel in the middle for a variation of the peanut butter blossom. Or, don't dress 'em up at all- just enjoy them!
FULL DISCLOSURE: The original recipe came from here but when making it, I was distracted by a conversation I was having with my boys and I forgot the egg. I thought they would be ruined but turned out great. Later, I followed the original recipe exactly and liked my OOPS! recipe better.