I originally made this recipe in … 2012? I am in the process of fixing all of the broken links and duplicate pages that come with merging three (at least) websites into one. The link for this recipe was broken and no matter how much searching I did online, I could not find the recipe anywhere. So, since I actually wrote this recipe in my notebook way back when, now it’s mine. 🙂 I will make these again, taking better pictures. For now, here is the recipe.
UPDATE: I made this recipe again to take better pictures and parchment paper makes the sticking worse! Use a non-stick baking pan and spray and LET COOL. These cookies are very wet! I tried 2 variations (a little almond flour and a little coconut flour). If you were to add 2 Tablespoons of coconut flour (possibly 1/4 cup), these retain their shape much better, are not as wet, and hide the coconut flavor perfectly (I really do not like coconut flour).
Cheesecake Cookies
Ingredients
- 8 ounces cream cheese one block
- 1 egg large
- 1/2 tsp vanilla extract
- 3/4 cup sweetener powdered
- 1/8 tsp salt
- 1/4 cup coconut flour optional
Instructions
- Preheat oven to 350 degrees F. Place parchment paper on baking sheet.
- In a large bowl, mix the cream cheese until it is smooth. Add the rest of the ingredients and blend until smooth.
- Either use a 1-inch cookie scoop or drop by teaspoons onto lined baking sheets, leaving a little room, since they spread.
- Bake for 12 minutes, or until the edges just begin to brown.
- Let sit on the baking pan until the tops wrinkle, then move to cooling racks.
- As noted above: for a less wet cookie, add some coconut flour.
