Blueberry Cheesecake Cookies! This was a surprisingly big hit in my summer challenge! A delicious cookie with a cheesecake center and fresh berries! I mean who wouldn't love this?! And after a rough game of monopoly with my family tonight it hit the spot! I want to know if there is a single person that can play monopoly and not get worked up hahaha. My 5 year old was taunting my husband as he was practically bankrupting him lol

Blueberry Cheesecake Cookies
Makes 20
1 Serving: 158 Calories, 14g Fats, 2g Carbs, 4g Protein

Cookies:
1 ½ Cup almond flour
¼ Cup coconut flour
1 tsp baking powder
1/4 tsp cream of tartar
¼ tsp salt
½ Cup butter, softened
1 Cup powdered erythritol
1 egg
1 ½ tsp vanilla extract
2/3 Cup blueberries (98g)

Cheesecake:
8oz cream cheese
¼ Cup powdered erythritol/monkfruit
½ tsp vanilla extract

Directions:
1. Preheat oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl whisk together the cream cheese and the powdered erythritol for the cheesecake part until smooth. Then whisk in the extract. Divide that mixture into 20 small balls (mine were roughly 13g) and place on a lined baking sheet in the freezer for a min of 45 mins.
3. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cream of tartar, and salt.
4. In a large bowl, beat the butter with the powdered erythritol until well combined. Beat in the egg and extract. Then beat in the almond flour mixture until the dough comes together. FOLD the blueberries by hand into the dough.
5. Roll the dough into 2-inch balls (roughly 30g) and press the balls and place on the parchment. Use a Tbsp or spoon to make a small indent in the top of the ball and place a frozen ball of cream cheese.
6. Bake 15-18 minutes, until just barely beginning to firm up. Allow them to fully cool. They will harden as they cool. Do NOT allow them to turn a dark golden color.

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