Recipe for Cowboy Puffs


Not sure which I like more the batter (it’s seriously addictive), or the final product~which if kept in the fridge becomes addicting as well; I wrap them individually and after a few days having one a day becomes a routine then you start to deplete your stock pile then the worry sets in because you have created this dependent cycle and you see them trickle away…STOP~that’s why just have the batter and problem solved!  A perfect marriage: chocolate chip cookie meets and courts the scone alas never ending bliss…unless you are the man scone~kie and you realize we sconer~girls are “high maintenance” from time to time (my hubby has another name for it…but I digress) ***This picture does not represent the puffiness of the puffs) Enjoy!!

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  • 1 package organic cream cheese (8 oz)
  • 1-3/4 cups chocolate chips~I use a brand that uses erythritol NO SUGAR
  • 2 eggs
  • 1 TBS organic cottage cheese that I pulverize in the blender so it’s nice and smooth or if you have coconut spread that works too
  • 1 tsp vanilla-powder/ and or seeds
  • 1 tsp baking powder
  • 3/4  tsp xanthum gum
  • 1/2 tsp salt
  • 1 cup xylitol
  • 2/3 cup cashew flour
  • 1 TBS nut organic nut butter (I used raw peanut)
  • 2 TBS butter (I use salted grass fed)
  • 1/4 cup vanilla whey protein powder (I use Jay Robb)
  • 2 TBS each: coconut flakes (I used the large flakes) and chopped nuts (I prefer walnuts)


  1. Preheat oven to 350 degrees
  2. I have made these using a standard cookie sheet but they do spread so make sure your batter is very cold before you scoop. 
  3. I use a pan that is deeper than a muffin top but shallower than a regular muffin/cup cake tin (I will google and see if I can find the name for it).   Anyway prepare whatever you use so they do not stick. 
  4. Start with room temperature cream cheese and butter (if you forget nuc in microwave for about 30 seconds)
  5. I add the peanut butter to the cream cheese and butter mixture and then using a hand mixer I add the sugar. 
  6. I mix so the batter is nice and incorporated then I add my eggs one at a time-fully incorporating between the eggs. 
  7. Add the rest of your ingredients and then stick in fridge…just long enough to do all the dishes and clean up. 
  8. Finally I use no more than 2 TBS per puffin and cook them for about 17 minutes, you may want to keep and eye on them if you are using a cookie sheet as they will be thinner and will not need to cook as long. 
  9. ***So many variations: try 1 TBS of cinnamon & chopped raw walnuts, or an absolute favorite of mine: 2 TBS lavender & increase vanilla seeds to 1 yummy!!
  10. Cool and enjoy!



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