2 cups almond flour
1/2 cup Pyure granulated sweetener
1 tablespoon unflavored gelatin
1 tablespoon baking powder
3 whole eggs
8 ounces softened cream cheese
1 tablespoon LoRann Peppermint Emulsion flavoring
1/4 cup crushed Sugar Free Peppermint Cookies
1/2 cup Sugar Free white chocolate chips (like ChocZero)
Muffin Top Tin (optional)
Preheat oven to 350 degrees Fahrenheit.
Grease the muffin top tin pan very well. If you don't have this, you can also bake these cookies on a silicone baking mat. They do spread so make sure to allow for 2" space between each cookie.
In a large mixing bowl, combine the almond flour, Pyure, gelatin, and baking powder and mix well. Add in the eggs, softened cream cheese, and peppermint flavor. Mix well.
Add in half of the white chocolate chips and mix.
Scoop using a 2" cookie scooper into the muffin tins and press down slightly. They will spread to the edges themselves.
Bake for 12 minutes. Remove and immediately sprinkle with the crushed peppermints and remaining white chocolate chips while the cookies are still hot.
Slightly press down with your hand, being cautions of the heat.
Allow cookies to cool for approximately 10 minutes, then remove from the baking pan and cool for the remaining time on a wire rack.
Yields approximately 16 cookies