Instructions

• Preheat oven to 350 degrees.
•  Place the butter and cream cheese in a glass mixing bowl in the microwave briefly to soften.
• Cream together with a large fork or slotted spoon.
•  Whisk in xylitol and stevia or sub in THM's new Gentle Sweet  (as shown in recipe) !
• Then add in flours and protein powder.
•  Stir in pecans until mixed and then plop the whole thing out onto a sheet of parchment paper.  
• Fold paper over and shape into a nice fat log then open and check to make sure it is evenly shaped.  I like to keep this roll nice and fat for big plump soft cookies, so if you're going for crispy make your adjustment here.  Roll up and fold the ends of the paper together then put into the freezer or till it hardens so that it can be sliced minimum 30 minutes.
•  Remove from the freezer and slice into 1/4 inch pieces and shape into rounds to fit into the muffin pans.  
• Place into sprayed silicone muffin baking pans or into cupcake liners.  
• Bake at 350 for at least 10 minutes or until the cookie is dry to the touch.
•  For some reason, this varies and if you get them completely done it won't hurt, but you will be rebaking them so don't overdo it.