Gluten Free Dairy Free Chocolate Chip Cookies

2 3/4 C All Purpose Gluten Free Flour (includes Xanthan Gum)

1 tsp baking soda

1/2 tsp salt

1/2 C Classic Monkfruit Sweetner

1/2 C Golden Monkfruit Sweetner

6 T Follow Your Heart Butter (red tub soy free) softened

4 T Kite Hill Cheese (plain)

2 Eggs beaten @ room temp

1/2 C Almond Milk Unsweetened

1/2 C Creamy Peanut Butter

1 tsp Vanilla Extract

1/2 C Enjoy Life Semi Sweet Chocolate Chips

Preheat oven to 350 degrees. In a large bowl place flour, baking soda, salt and sweeteners, whisk to combine well working out any lumps from the flour. Create a well in the center of the dry ingredients then add the butter, cream cheese, eggs, almond milk, butter and vanilla, mix well with an electric mixer until well combined. Stir in chocolate chips until evenly distributed into the cookie dough. Add more flour if the cookie dough is shiny and wet. Add more almond milk if it is too crumbly, finesse at this stage of the preparation. With a #40 scoop the dough and roll them into a 1.5” ball and then press down on them but don’t flatten them out.(you can add a few walnut pieces at this stage if so desired) Place them on a parchment paper lined cookie sheet. Place in the freezer for 5-10mins, then place in the oven and bake for 12-15 minutes. They won’t brown too much so make sure that they are set in the center, slightly firm to the touch and slightly browned around the edges. Remove from the oven and allow them to cool. Top with a powdered sugar glaze and sprinkles!