SUGAR FREE GLUTEN FREE RECIPES

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.

Steps:

• Preheat oven to 350 degrees F.
• In a stand mixer, add the first 5 ingredients and blend on high until combined well.
• In another bowl whisk together the next 5 dry ingredients.
• Pour this into the wet ingredients and blend on high until combined.
• Gently stir in the chocolate chips.
• Grease an 8 by 8 baking dish.
• Pour half the brownie batter into the pan. Set aside remaining batter.
• Prepare the cheesecake topping using a stand or hand held mixer to blend until smooth.
• Pour half the cheesecake topping onto the brownie batter in the pan.
• Pour the remaining brownie batter over the the cheesecake topping.
• Finish with remaining cheesecake topping.
• Use a butterknife to swirl the batter and cheesecake topping together.
• Decorate with optional chocolate bar chunks or chips if desired before baking.
• Bake 30-35 minutes until toothpick in center comes out clean.
• Allow to cool for 15-20 minutes before slicing.