Chocolate Chip Peppermint Cream Cheese Cookies 

Made these for Christmas with my daughter. The key is freezing them until you can roll them out, or plop and press with a spoon. 😉 freezing 20-30 mins is perfect. They will still break easy, but are soft and yummy! 

  
SF Chocolate Chip Peppermint Cream Cheese Cookies 
1 cup butter softened (unsalted margarine ok) 

1 cup Splenda 

4 oz softened cream cheese

1 egg

2 cups almond flour

1/2 cup coconut flour

1 tsp vanilla extract 

2 tbsp sf chocolate chips

6 sugar free peppermints crushed
Mix butter and splenda till smooth. 

Add cream cheese. Mix 

Add vanilla, almond flour, coconut flour and egg until dough forms

Fold in chips and mints. 
Place in freezer about 20 mins and preheat oven to 350. When cookies are hard enough to mold easy, roll out or hand make into cookies. Place on lined cookie sheet or silicone baking tray and bake 8-10 mins. 
I was able to get 19 large cookies. 
Per cookie:

191 cals

16.7 fat

3.8 protein

2.7 carbs

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