Neufchatel Cheese Chocolate Chip Cookies are moist and yummy.
I found a paper with Sour Cream Drop Cookies in my family recipe cookbook binder.
I did not have all the ingredients for those, but I still wanted to make a cookie, so I used what I had.
It is fun to create my own recipes, and I end up doing it often.
I just need help to write all the measurements out for the blog. 🙂 Cooking and having to measure everything out are a struggle for me!
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I smiled when my 7-year-old daughter tasted a cookie and said, after impatiently waiting for them to cool,” These are nice and moist, Mommy.”
I enjoyed the ones that I sprinkled cinnamon on because I love cinnamon!
Here is what you need:
1/4 cup unrefined organic coconut oil
3/4 cup brown sugar
1 egg
1/2 tsp. pure vanilla extract
1/2 block of Neufchatel cheese
1/3 tsp. baking soda
1/3 tsp. baking powder
1/3 tsp. salt
1 1/3 cup flour ( I used all-purpose for this recipe.)
About 1 cup semi-sweet chocolate chips.
Optional cinnamon to sprinkle on top.
Preheat your oven to 425 degrees.
Cream all your liquid ingredients with the Neufchatel cheese with a soup spoon. No mixer is needed.
Then, add the salt, baking powder, and baking soda.
Add the brown sugar and mix well with your spoon.
Slowly add in the flour and chocolate chips.
Grease your cookie sheet with coconut oil or what you like to use.
Scoop out heaping teaspoons of batter and roll it into balls.
Dust the dough with flour to keep it from getting sticky.
Sprinkle the tops with cinnamon, if desired.
Bake at 425 for about 7-10 minutes. Observe your first time baking these because ovens vary.
This recipe will make approximately 32 cookies. Enjoy!
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