| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
cookies
|
Ingredients
For the filling:
- 3 oz. cream cheese softened
- 3 tablespoons coconut oil softened
- 1 teaspoon vanilla estract
- 1 egg room temperature
- 2 teaspoons stevia
Ingredients
For the filling:
|
|
Instructions
- In a bowl add in the butter, coconut oil, stevia, egg, vanilla and pumpkin puree.
- Whisk until smooth and well incorporated.
- Add in the coconut flour, almond flour and baking soda.
- Whisk until combined and dough like consistency.
- Scoop out with an ice cream scoop from the batter and lay down the cookies on a baking sheet lined with parchment paper.
- With a spoon make a small dollop in the centre for the cheesecake filling.
- In a bowl stir together cream cheese, vanilla, egg and stevia.
- Add the filling in the cookies and bake them in preheated oven at 350 F degrees or 180 C degrees for about 15-20 minutes.
- Let them cool and serve.
Recipe Notes
- Calories: 206
- Total Fat: 17.3g (22%)
- Saturated Fat: 8.7g (43%)
- Cholesterol: 51mg (17%)
- Sodium: 130mg (6%)
- Total Carbohydrate: 7.8g (3%)
- Dietary Fiber: 4g (14%)
- Total Sugars 0.6g
- Protein 5.1g
