Black Forest Cheesecake Cookies

Dairy-free, gluten-free, flourless dessert

I recently was asked to remove all dairy from my diet to see if that helps my nursing little guy's reflux. There are forms of milk in just about everything it seems! I took inspiration from one of my favorite types of cookies, and found a way to not only make it dairy free, but also flourless and gluten free!

I used a one inch cookie scoop, which makes these cookies the perfect two-bite dessert. This size made 24 cookies.

The frosting is made from cashew cream cheese alternative, and sweetened with Swerve confectioner's sweetener, which has 0 net carbs!

The cookies are made mainly from peanut butter, confectioner Swerve, cocoa, eggs and a few other ingredients!

I used a no sugar added cherry pie filling to top each cookie with a gooey cherry!

Black Forest Cheesecake Cookies (makes 24 cookies)

Ingredients

Chocolate cookies

1 c natural creamy peanut butter

1 Tbsp melted Country Crock plant butter

2 eggs

2 Tbsp water

1 ½ tsp vanilla

⅔ c confectioner Swerve

2 Tbsp unsweetened cocoa powder

2 Tbsp PBFit

1 tsp baking soda

Frosting

4 oz Miyokos cashew milk cream cheese

1/4 c plant butter, softened

1 1/4 c confectioner Swerve

3 Tbsp almond milk

1 tsp vanilla

Few drops of almond extract (to taste)

No sugar added cherry pie filling

Cookie Instructions

1. Preheat oven to 350°F. Spray a baking sheet with cooking spray.

2. Combine the peanut butter, melted plant butter, eggs, water and vanilla in a standing mixer and mix until smooth.

3. Add the confectioner Swerve, cocoa powder, peanut butter powder, and baking soda. Mix until a smooth, thick dough is formed.

4. Use a 1 inch cookie scoop and place prepared balls on baking sheet.

5. Bake for 8-10 minutes, and let cookie stand for at least 3 minutes after removing from the oven. Transfer to a cooking rack.

Frosting Instructions

1. Whip 4 oz of cream cheese alternative with softened plant butter.

2. Add the confectioners swerve and almond milk. Whip until smooth.

3. Add vanilla and almond extract, mix until well combined.

4. Refrigerate until ready to frost.

5. Frost the cookies and top with a cherry.

6. Refrigerate the cookies until ready to serve - I LOVE them cold!