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!

    Ingredients

    • 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

    Directions

    1

    Preheat oven to 350 F.

    2

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

    3

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

    4

    Beat until smooth and then fold in the chocolate chips! 

    5
    I added walnuts to mine and it was amazing. Bake for 13 to 15 minutes. Yum!

     

    Recipe adapted from: mycoachashley.com           

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