Coconut Flour Cream Cheese Cookies

When I made these cookies, I accidentally forgot to add the egg and didn’t realize until they were in the oven for a minute…hence the darker color because when I removed them to add the egg the chocolate chips had begun to slightly melt.

If you are intolerant to all forms of dairy, you’ll want to steer clear of these. I can handle very small amounts and since there is only 3 T in this whole batch, I did great with them! This should yield about 15 cookies. There were wiped out at our ladies bible study! They LOVED them!


    • 1 Egg
    • 1/3 cup Lily's Chocolate Chips
    • 1/2 Cup unsalted softened butter
    • 3 T Soft Cream Cheese
    • 1/2 cup Swerve or Lakanto monkfruit
    • 1 tsp vanilla or almond extract
    • 1/4 tsp salt
    • 1/2 tsp baking powder (make your own out of 2 parts cream of tartar and 1 part baking soda)
    • 1/2 cup coconut four



    Preheat oven to 350 F.


    Beat together softened butter, cream cheese and sweetener until smooth.


    Add the egg, vanilla and beat. Next you want to add in the salt, baking powder and coconut flour.


    Beat until smooth and then fold in the chocolate chips! 

    I added walnuts to mine and it was amazing. Bake for 13 to 15 minutes. Yum!


    Recipe adapted from:           

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