2 cups sifted almong flour
8 oz softened cream cheese
1/2 cup Pyure granulated sweetener
1 tablespoon baking powder
1 tablespoon unflavored gelatin
1 zest whole lemon
12 fresh raspberries washed & patted dry- Chopped finely
3 whole eggs
Preheat oven to 350 Degrees Fahrenheit.
Mix the dry ingredients together, making sure there are no lumps. In a separate bowl, using a hand mixer beat the eggs and cream cheese together until smooth. Add into the flour, sweetener, and gelatin. Pour in the egg & cream cheese mixture and mix well. Add in the lemon zest and raspberries, carefully folding in.
Using a 2" scoop, scoop the cookie dough out onto a parchment lined sheet pan. Make sure to space your cookies approximately 2" apart because these do spread.
Bake on the middle rack of your oven to 16 minutes.
Allow to cool and enjoy!