Cookies/ Gluten Free/ Low Carb

Cream Cheese Cookies

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.

cream cheese cookies

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!

cream cheese cookies

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.

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.

cream cheese cookies

I hope that you have a play around with this recipe with flavours. Please let me know what you created!

Cream Cheese Cookies
Course: Cookies
Servings: 15 Cookies
Author: Angela Coleby
  • 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
  1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
  2. Add the vanilla extra and egg. Beat until smooth.
  3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
  4. 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.
  5. Place in the fridge to firm up for at least an hour.
  6. Preheat the oven to 180C/350F degrees.
  7. Line a baking tray with parchment paper.
  8. Remove the dough from the fridge and cut into 1 cm slices.
  9. Place the slices on the baking tray.
  10. Bake for 15-18 minutes until golden.
Recipe Notes

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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  • Reply
    May 24, 2017 at 6:37 pm

    Yum! I made these and put a little less than 1/2 c swerve as my sweetener, and did 50/50 coconut and almond flour. I also added a splash of almond extract in addition to the vanilla and I chopped up about 4 squares of a 90% chocolate bar and put it in the dough. They are delicious!

    • Reply
      Angela Coleby
      May 24, 2017 at 6:46 pm

      I love the idea of chocolate in them! Think I need another play with recipe as yours sounds divine. Glad you enjoyed them!!

  • Reply
    May 22, 2017 at 7:28 pm

    For some reason I was thinking these might taste like butter cookies so I considered adding almond extract. Read it all today and do you think lemon would be better?? Or what about sugar free chocolate chips?

    • Reply
      Angela Coleby
      May 22, 2017 at 7:36 pm

      Yes, yes and yes! The beauty of this recipe is that it is very adaptable. I made the “plain” version but when munching these thought that lemon would be delicious. I like your idea of almond extract too. Why not split the dough into 3 and try a bit of each flavouring? Let me know which one is your favourite!

  • Reply
    May 20, 2017 at 4:03 pm

    If another sweetener is used (stevia), how do you know how much to use? And can I use the powdered packets? How many?

  • Reply
    May 19, 2017 at 5:41 pm

    Has anyone tried to add protein powder to these? If I wanted to, what would you suggest I replace it with?

  • Reply
    melissa Martinez
    May 15, 2017 at 2:29 pm

    Love them!!! They’ve been a godsend during my keto dieting. I added a splash of lemon juice to mine and used Stevia Sweetener. They we’re delicious.

    • Reply
      Angela Coleby
      May 15, 2017 at 3:09 pm

      Glad you enjoy them!

    • Reply
      May 20, 2017 at 3:54 pm

      Melissa, did you use liquid stevia or the powdered?

  • Reply
    Jessica Precht
    April 30, 2017 at 12:37 pm

    I just made these. I used 2/3 granulated Erythritol and 1/3 granulated Erythritol + Stevia blend (Trim Healthy Mama super sweet). (Note: not 2/3 cups, just 2/3 of the recipe amount). Rolled into logs, refrigerated overnight. They are perfectly sweet, not bitter, and I am very sensitive to bitter. Very good, very easy recipe.

    • Reply
      Angela Coleby
      April 30, 2017 at 3:03 pm

      Yah! Glad you like them. They are my most popular recipe at the moment.

  • Reply
    Ellie Luzynski
    April 22, 2017 at 3:44 pm

    I made these yesterday and they had a very strong taste of the sweetener. I used Pyure because it’s not supposed to be bitter like straight Erythrotol. Do you think the texture would be OK if I cut the amount of sweetener by a fourth? Otherwise, we really like these cookies. They have a nice texture and they taste beter on day two. I think they would be great with lemon extract and a little lemon zest instead of vanilla. I’m going to try that next time. Thanks for sharing this recipe!

    • Reply
      Angela Coleby
      April 22, 2017 at 4:03 pm

      Totally agree with you on the lemon. This is a cookie that screams for it! Cutting down the sweetener would be fine too. Glad you liked the cookies!

  • Reply
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    […] have a very popular cream cheese cookie recipe that I wondered how I could do a savoury version of it.  I’ve been baking so many […]

  • Reply
    April 6, 2017 at 9:01 pm

    Wish I wouldn’t have added salt— but otherwise they’re pretty tasty!

  • Reply
    April 4, 2017 at 9:20 pm

    Thanks for this recipe. I used it as a base for fruit pizza. It was loved by my whole family. Definitely the best dessert I’ve made since becoming sugar free.

    • Reply
      Angela Coleby
      April 4, 2017 at 9:21 pm

      That’s lovely to hear and what a great idea too!

  • Reply
    Michelle Duncan
    March 31, 2017 at 1:15 am

    I have the same trouble with my chocolate bars! Haha These look delicious!

    • Reply
      Angela Coleby
      March 31, 2017 at 6:55 am

      Happy to know it’s not just me!!

  • Reply
    March 29, 2017 at 6:33 pm

    Agave for sweetener????

    • Reply
      Angela Coleby
      March 29, 2017 at 6:35 pm

      Sweetener of your choice but adjust the quantity to taste

  • Reply
    Mary Kelley
    March 29, 2017 at 2:22 am

    Can regular sugar be used?
    Can regular flour be used?

    • Reply
      Angela Coleby
      March 29, 2017 at 5:25 am

      Yes you can. You may want to increase the volume of the flour though. Add it bit by bit until you are happy the the dough.

  • Reply
    March 19, 2017 at 4:49 pm

    Hi Angela, are these crispy or soft? I tend to think that coconut flour makes things more cakey than crispy, whereas almond flour makes it more crispy.

    • Reply
      Angela Coleby
      March 19, 2017 at 4:58 pm

      Hi, they are soft but harden the next day once in the fridge. I can’t see any reason why you could not use almond flour instead though.

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