1 1/2 teaspoon extra virgin coconut oil (plus more if needed)
Preheat oven to 350 degrees F.
Line cookie sheets w/ parchment and sprinkle w/ a light dusting of almond or coconut flour.
Blend powdered sugar, cocoa powder, cinnamon and salt until well combined, then beat in the egg whites until well mixed. Add the vanilla then fold in the chocolate chips. NOTE: THE "DOUGH" WILL BE VERY THIN & STICKY. THIS IS NORMAL.
Drop 1 teaspoon of dough onto your cookie sheets, about an 1 1/2 inches apart, and bake for 13-15 minutes or until they are set and cracked. Let cool completely.
While the cookies are cooling, melt 3 tbsp of butterscotch chips & neufchâtel cheese in the microwave for 30 seconds. Stir in 1/4 tsp vanilla & stevia packet until well blended.
Right before assembling the sandwich cookies, melt the remaining butterscotch chips & coconut oil in the microwave for 30 seconds or until completely melted. Stir very well.
To Assemble: Spread one cookie w/ the butterscotch & cream cheese mixture, top w/ another cookie, and drizzle the top w/ the melted butterscotch & coconut oil mixture. Allow to cool until the drizzle has hardened. Store in an airtight container in the fridge.
Diagnosed with a brain tumor in 2015, God handed me a big ole bag of sour lemons, but I didn’t let it bring me down. Instead, I made a batch of lip-smacking lemonade and my grandmama's pound cake to share with family and friends. Pull up a chair and join me on my journey as I make easy party foods, quick weeknight dinners, and comforting ministry meals that feed the souls of others.