1 C. Swerve Granular
½ C. Butter
4 Ounces Cream Cheese
1 Egg
2 T. Lemon Juice
1 T. Vanilla
2 ½ C. Flour
1 t. Baking Soda
1 t. Cornstarch (Optional)
Dash of Salt
2 C. Fresh Blueberries

Glaze Topping Ingredients:

1 C. Swerve Confectioners
2 T. Lemon Juice
2-3 T. Unsweetened Almond Milk

Easy Directions:

1. In a large mixing bowl, mix together Swerve, butter, cream cheese, egg, lemon juice and vanilla. Add in flour, baking soda, cornstarch and salt.
2. Fold in blueberries.
3. Drop small spoonful of dough onto baking sheet.
4. Bake at 350 for 10 minutes. Let cool.
5. Whip together all glaze ingredients and lightly top each cookie.

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