Strawberry White Chocolate Chip Cookies

• 1/4 cups Coconut Oil, Melted
• 1 Tablespoon Cream Cheese, Reduced Fat, Room Temperature
• 1 cup NuNaturals Presweet Tagatose Or Sub 3/4 Cup Sugar For The 1 Cup Of Tagatose
• 1/4 cups Egg Substitute
• 1/2 cups Strawberry Jam, Sugar Free
• 1 package Cheesecake Flavor Jello Instant Pudding Mix, Sugar Free, 1 Ounce Package
• 1 cup White Whole Wheat Flour
• 9 Tablespoons All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups White Chocolate Chips

1. Preheat oven to 350 F. Line two baking sheets with parchment paper or a Silpat; set aside.
2. In a large bowl, add coconut oil, cream cheese and sugar; beat until light and creamy. Add egg substitute and beat until combined. Add strawberry jam and beat until combined.
3. Then add the cheesecake pudding mix, flours, baking powder, baking soda, and salt; beat until combined. Fold in white chocolate chips.
4. Take large size cookie scoops of batter and place onto prepared baking sheets, placing them about two inches apart. The cookies get puffy.
5. Bake in the oven for 8 to 10 minutes until lightly brown. Remove pan from oven and set on a rack.
6. Let cookies cool for a few minutes on baking sheet, then move them to a baking rack to cool completely.

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Taken from tastykitchen.com/recipes/desserts/strawberry-white-chocolate-chip-cookies-2/ (may not work)