• Place your softened butter and cream cheese into a stand mixer or large bowl and use an electric hand mixer to combine until smooth. Blend in your eggs, vanilla extract and vanilla stevia.
• Whisk together the remaining dry ingredients and add a half of this to your stand mixer. Blend until smooth then add remaining dry mixture and blend again.
• Place a piece of parchment paper onto a large baking sheet pan. Use a large cookie scoop, or 2 tablespoons to measure out cookie batter and place onto baking pan about an inch apart from each other. You should be able to make 15 large cookies. Use your hands to roll the batter into balls then flatten each ball slightly but keeping a puffy pillow like shape.
• Freeze the cookies for 1 hour. Once out of the freezer, preheat oven to 350 degrees F.
• Bake 18-22 minutes until slightly browned around the edges and bottoms are browned. Allow to cool completely. Do not attempt to remove them from the baking pan until they are cooled. Enjoy!

Storage

• Best if kept refrigerated in an airtight container for up to 5 days.