No Sugar Baker’s Raspberry White Chocolate Cookies
8 T. Butter
¼ C. Swerve Brown
½ C. Swerve Granular
1 T. Vanilla
1 ¾ C. Almond or All Purpose Flour
½ t. Baking Soda
¼ t. Baking Powder
½ t. Salt
½ C. Chopped Raspberries
½ C. Lily No Sugar White Chocolate Chips
½ C. Lily No Sugar Dark Chocolate Chips (Optional)
In large mixing bowl, mix butter, Swerves, egg and vanilla. Add in flour, baking soda, baking powder and salt. Fold in chocolate chips.
On parchment lined baking sheet, drop by standard cookie dough balls. Bake at 350 for 10-12 minutes.
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