Cream Cheese Chocolate Bombs
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 140.9
- Total Fat: 7.7 g
- Cholesterol: 14.9 mg
- Sodium: 43.5 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 0.5 g
- Protein: 1.7 g
View full nutritional breakdown of Cream Cheese Chocolate Bombs calories by ingredient
Introduction
Milk chocolate-studded gluten, egg and nut free cookies that are moist and rich... not to mention simple! Based on a recipe from glutenfreeeasily.com/chocolate-bombs-chewy-gluten-free-grain-free-and-dairy-free/ Milk chocolate-studded gluten, egg and nut free cookies that are moist and rich... not to mention simple! Based on a recipe from glutenfreeeasily.com/chocolate-bombs-chewy
-gluten-free-grain-free-and-dairy-free/
Number of Servings: 15
Ingredients
-
4 ounces cream cheese, softened
2 packets PureVia stevia (or 1 tbsp sugar)
1 ½ tbsp Homemade Egg Replacer + ½ cup warm water
2 tbsp melted salted butter
1 tbsp gluten free vanilla extract
¾ cup tapioca flour
½ cup sweet rice flour
1 tsp baking powder
1 cup chopped milk chocolate (or milk chocolate chips)
Directions
Preheat oven to 450 F and line a baking sheet with parchment paper or SilPat.
Beat cream cheese and stevia in a bowl until well blended.
Add egg replacer, butter and vanilla, beating well.
Add the remaining ingredients and stir well until ingredients are fully incorporated.
With damp hands, form dough into 1 ½” balls and place on the baking sheet 2” apart.
Slightly flatten the balls with the tips of your fingers to create a “dimply” effect.
Bake for about 8 to 10 minutes until golden brown.
Cool 10 minutes on the sheet, then remove to a wire rack and cool completely.
Serving Size: Makes 15 cookies
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Beat cream cheese and stevia in a bowl until well blended.
Add egg replacer, butter and vanilla, beating well.
Add the remaining ingredients and stir well until ingredients are fully incorporated.
With damp hands, form dough into 1 ½” balls and place on the baking sheet 2” apart.
Slightly flatten the balls with the tips of your fingers to create a “dimply” effect.
Bake for about 8 to 10 minutes until golden brown.
Cool 10 minutes on the sheet, then remove to a wire rack and cool completely.
Serving Size: Makes 15 cookies
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.