COOKIE DOUGH WITHOUT BUTTER RECIPES

Steps:

• Combine the butter and cream cheese into a large bowl using a hand mixer.
• Add in the almond flour, erythritol, stevia, vanilla extract, and pink salt and combine.
• Optionally, add in chocolate chips and fold to combine using a spatula. Refrigerate for an hour and then scoop into cookie dough balls.
• Enjoy! Store in refrigerator up to 2 weeks.

Steps:

• Line baking sheet with parchment paper or spray with nonstick cooking spray.
• Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside.
• Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes.
• Scrap the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and stir until just incorporated.
• Roll cookies into 2 Tbs sized balls.
• Place on baking sheets and press each ball twice with a fork to make a crisscross design.
• Bake cookies for 10-12 minutes.
• Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 4 minutes before transferring to a cookie cooling rack.