I have obviously been making a lot of cheesecake lately, but I keep getting requests for them. Notably my friend Tab has been on my ass to make her cookies, as well as texting me that she wants cheesecake delivered. My mother is also a fan of them, so why not make some on mother’s day. Plus my work friend Judah’s mom is gluten-intolerant, so I figured I make one for him to take to her too. My mom even split hers with my sister and friend Julie, who shared it with her mom. I had a lot of taste testers and had rave reviews from them all, so here you have it!
Chocalate Chip Cookie Cheesecake Parrot
- 1 1/4 cup almond meal
- 1/4 cup local honey
- 1/8 cup organic coconut oil
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1/3 cup Enjoy Life Chocolate chips
- 2, 8 oz. Packages of cream cheese
- 1/2 cup local honey
- 1/2 cup Enjoy Life Chocolate Chips
Let’s Make it Happen: Preheat oven to 300° F. Mix almond meal, baking soda, and sea salt. In a separate bowl stir honey, melted coconut oil, and vanilla. Combine the two bowls. Fold in chocolate chips. Scoop onto a greased cookie sheet. Bake until golden. Let cool.
Meanwhile, process the cream cheese, honey and vanilla. Remove blades. Add the chocolate chips. Refrigerate until the cookies are ready.
Begin assembly! Tear cookies into the bottom of a mason jars. Spoon and smooth cheesecake. Keep going until you’ve made it to the top.