Chocolate cookies with cream cheese
Cocoa and chocolate give these cookies a rich flavor and a little magnesium, while cream cheese keeps the center softer. Peanut flour adds protein and helps hold the structure without wheat flour. The result is a soft chocolate cookie made for small dessert portions without excessive sweetness.
Heat the oven to 180°C and line a baking tray with parchment.
Beat butter (10 g) with erythritol (20 g), then add cream cheese (50 g) and coconut oil (20 g). Mix until you have a creamy base.
Melt 85% chocolate (20 g) over a water bath, pour it into the fat mixture, and stir again. Add peanut flour (20 g), cocoa powder (10 g), and vanilla (1 g), then mix into a smooth dough.
Place small portions of the dough onto the tray, flatten them slightly, and bake for 12-15 minutes. Let the cookies cool on the tray so the center can become more stable.
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