Ingredients50 m servings 52
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat cream cheese, peanut butter, chocolate-hazelnut spread, agave syrup, honey, egg, vanilla extract, baking soda, and sea salt together in a bowl until dough is combined. Drop dough by the tablespoonful onto prepared baking sheet.
- Bake in the preheated oven until set, about 12 minutes. Cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Per Serving: 52 calories; 3 5.2 1.5 7 53 Full nutrition
ReviewsRead all reviews 5
12.8.15 These are good, REALLY good, and you can eat them guilt free! Win-win in my opinion. ckkott, thanks for sharing.****UPDATE 12.9.15**** Yesterday I would have described the texture of ...
These were great with the few changes I made. First I used all honey instead of dividing between honey and agave syrup. I added 6 Tablespoons of Brown Rice flour to give the cookie some body, so...
The flavor is amazing, but the cookies are limp. I did put them in a toaster oven on 350 degrees for 30 seconds. After cooling, they had a little crunch to them, which I liked.
These cookies are amazingly simple to make and hella tasty. I added 2 tbsp of ground almonds to combat the softness and now they're great. Even if you don't add the almonds they are kind of like...