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Cream cheese adds a lovely flavour and texture to these cream cheese cookies. Baked with coconut flour they are low carb and gluten free too.
These cream cheese cookies are soft and chewy but firm up the next day after stored in the fridge. I have a cheese biscuit recipe full of butter that is melt in your mouth deliciousness so thought about making a sweet version. The key to that recipe is the butter and cheese. So, with the sweet version, butter was in! To make it extra melt in your mouth, cream cheese was added! The mixture is very soft and gooey so needs to be rolled up and left to firm up in the fridge.
Once firmed up, you just slice the dough and bake! Voila, a delicious batch of low carb cream cheese cookies. This cookie dough could be made in advance. Perhaps keep a roll of dough in the fridge for cookie emergencies!
Although I kept this plain, I did have plans of dipping the cookies half in chocolate for decoration. I will confess that I ate the chocolate bar I had in the back of the cupboard. So, plain looking cookies it was! I will also confess that this happened twice. Proving that I cannot be trusted with chocolate in the cupboard. When you look at the photos imagine half of the cookie dipped in chocolate and you will know what I was going for!
These cream cheese cookies would be delicious with an additional flavour. I think lemon or orange would be a great flavour choice. Even dipped with chocolate if you had any available in your cupboard.
WATCH THE RECIPE VIDEO
As we were munching on these cookies we both agreed that this would make a great cheesecake base. Especially with a cheesecake that is not baked and needs to be left to firm in the fridge. The reasoning being that the bottom would firm up too. I tried it but used peanut flour in place of coconut flour and the result was my chocolate cheesecake which we both enjoyed.
I hope that you have a play around with this recipe with flavours. Please let me know what you created!
- 1/2 cup (56g) Coconut Flour
- 3 tablespoons (60g) Cream cheese softened
- 1 Egg
- 1/2 cup (113g) Butter softened
- 1/2 cup Erythritol or other sugar substitute
- 1 teaspoon Vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
Add the vanilla extra and egg. Beat until smooth.
Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
Place in the fridge to firm up for at least an hour.
Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
Remove the dough from the fridge and cut into 1 cm slices.
Place the slices on the baking tray.
Bake for 15-18 minutes until golden.
Makes 15 -20
Nutritional Info per cookie –(Based on a batch of 15) 91 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs
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