Gluten Free/ Low Carb/ Snacks

Cream Cheese Cookies

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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.

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.

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.

cream cheese cookies

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

4 from 1 vote
Print
Cream Cheese Cookies
Course: Cookies
Servings: 15 Cookies
Author: Angela Coleby
Ingredients
  • 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
Instructions
  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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70 Comments

  • Reply
    Shirl
    November 5, 2017 at 9:04 pm

    I made these today and added a few drops of lemon essential oil. The taste is great, but they are not soft at all, they are quite hard. My dough was not sticky, but I used Stevia so maybe that’s what happened. I’m going to try again though because they were super easy and fun!

    • Reply
      Angela Coleby
      November 5, 2017 at 9:22 pm

      Perhaps add another egg? Lemon would be a great flavour for these! Glad you enjoyed them though.

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  • Reply
    Jessica younger
    September 2, 2017 at 2:26 am

    Hi, I have a question, I used the gram measurement for cream cheese which on the scale I’m using was actually 5 tablespoons. My dough is not sticky at all it’s quite grainy. I’ve rolled it up to put it in the fridge but I’m worried it’s not going to cook right due to the texture. I followed the recipe exactly except for more cream cheese than the “3” tablespoons but I did use 60g. Sorry very confusing. Please let me know, thanks in advance.

    • Reply
      Angela Coleby
      September 2, 2017 at 6:30 am

      The dough should be sticky so there’s something amiss here.

      • Reply
        Jessica younger
        September 2, 2017 at 1:29 pm

        Hi again, I watched the video you have of making the cookies and visually it looks like the cream cheese was actually 3oz like almost half a block? Is that the case. Because if so then it’s about double what I used with the tbsp and would explain why mine had no moisture. Thanks again!

        • Reply
          Angela Coleby
          September 2, 2017 at 5:19 pm

          It could be. If it doubt, especially with coconut flour, add more moisture to the mixture if you think it’s too dry. I’ve got another cream cheese biscuit recipe coming soon that you may enjoy so stay tuned!

  • Reply
    Cream cheese adds a lovely flavour and texture to these cream cheese cookies. Ba…
    August 30, 2017 at 3:06 am

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  • Reply
    Amy
    August 18, 2017 at 11:48 pm

    I feel like you have too much “fake sugar” in this – usually any recipe that encourages a sweetener I use out but 1/2 cup is quite a lot….. why is it necessary to fuel our bodies with a substitute for sugar???

    • Reply
      Angela Coleby
      August 19, 2017 at 1:08 pm

      Adjust to your own taste.

  • Reply
    Cindy Z
    August 18, 2017 at 6:18 pm

    Soooo good! I added 2 tbsp Hersheys dark cocoa powder and 1 or so tbsps of water as the cocoa made the dough a bit stiffer. They were delish, tasted like little chocolate cheesecakes. Thanks for the great recipe.

    • Reply
      Angela Coleby
      August 19, 2017 at 1:09 pm

      Sounds a good idea! I tried with cocoa powder but think I added too much. Will try it again!

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  • Reply
    Jennifer
    August 8, 2017 at 4:34 pm

    Can I freeze the dough? I want to bake the cookies 2 days from now.

    • Reply
      Angela Coleby
      August 8, 2017 at 4:41 pm

      Although I haven’t I can’t see why not as I have frozen a similar savoury version

      • Reply
        Jennifer
        August 8, 2017 at 5:58 pm

        ThankYou

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  • Reply
    Jessica
    July 11, 2017 at 12:09 am

    Just made these and the flavor is ok, lemon zest will be added to the next ones, but the dough seemed to come out very grainy and the cookies fell apart once out of the oven. Any idea why?

    • Reply
      Angela Coleby
      July 11, 2017 at 11:13 pm

      What sweetener did you use?

    • Reply
      Jessica younger
      September 2, 2017 at 4:11 am

      I have the same issue. I made the dough following the specifications except by my scale 60g of cream cheese was actually 5tbsp not 3 and it wasn’t not sticky in the least. More grainy and then when I baked the cookies after letting the dough sit for a little over an hour in the refrigerator the cookies came out crazy dry. Like dessert sand in your mouth dry, and then they fell apart. I do not know what happened other than def not enough wet ingredients.

    • Reply
      Jessica younger
      September 2, 2017 at 4:14 am

      I also didn’t use the same sweetener. I used powdered stevia. Not sure if that matters.

      • Reply
        Angela Coleby
        September 2, 2017 at 6:31 am

        It sounds like your problem was the sweetener.

  • Reply
    Cobi
    July 7, 2017 at 3:52 pm

    Do these have to go in the fridge to harden or can you put them on a cookie sheet right afterwards and go?

    • Reply
      Angela Coleby
      July 7, 2017 at 4:07 pm

      I prefer to let them firm up first as they can be sticky to handle but a few people have baked them without doing this.

  • Reply
    Angela
    June 26, 2017 at 1:39 pm

    When I input this recipe in myfitnesspal, it comes out to like 12 carbs per cookie, maybe due to the coconut flour? How are you getting 1 net carb?

    • Reply
      Angela Coleby
      June 26, 2017 at 1:54 pm

      I use a nutritional database. There’s no way it’s 12 carbs a cookie! There’s a recipe with almond flour that is 2g net carb a cookie.

    • Reply
      infiniteworlds52
      June 27, 2017 at 6:03 pm

      maybe you are counting total carbs, instead of net carbs? To get net carbs, you subtract the fiber from the carb total, because fiber does not digest in a way that impacts your blood sugar.

  • Reply
    vivianbarbieri2014
    June 16, 2017 at 3:41 am

    Hello Angela! How long these cookies stay good? And I keep all the time in the fridge? Thanks!

    • Reply
      Angela Coleby
      June 16, 2017 at 8:08 am

      Morning! They are good for about 3 to 4 days kept in the fridge. They will start to harden too, so each day gets a little more crunch to the bite! Hope you enjoy them!

      • Reply
        vivianbarbieri2014
        June 19, 2017 at 8:05 am

        Thanks for the reply! I made it today and they are delicious! Great recipe!

        • Reply
          Angela Coleby
          June 19, 2017 at 10:00 am

          Glad you enjoyed it! I’ve used this as a cheesecake base too. Very delicious!

  • Reply
    Angela
    June 11, 2017 at 8:30 pm

    I don’t know what happened. I substituted almond flour for the coconut flour and ended up with a big soupy mess on my cookie sheet. I rechecked my ingredients and details, and otherwise followed the recipe. Do you have any ideas what may have happened??

    • Reply
      Angela Coleby
      June 11, 2017 at 8:32 pm

      Hi, you would have had to increase the amount of almond flour as it cannot be substituted equally since they have different densities.

      • Reply
        Angela
        June 26, 2017 at 8:51 pm

        Thanks, I will try again!!

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    • Reply
      drkrule
      June 10, 2017 at 5:12 pm

      Nice

  • Reply
    Shannon
    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
    Leslie
    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
    Susan
    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
    Amee
    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
      Susan
      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
      infiniteworlds52
      June 27, 2017 at 6:07 pm

      I’ve personally found that it’s best to use half erythritol and half splenda. It always gives me the least aftertaste.

      • Reply
        Ellie Luzynski
        June 28, 2017 at 7:38 am

        Thanks, I will try that.

  • Reply
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  • Reply
    Ana
    April 6, 2017 at 9:01 pm

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

  • Reply
    Kathy
    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
    Jamie
    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
        Erin
        September 29, 2017 at 10:47 am

        Do you have a suggestion if I wanted to use something like Coconut palm sugar, how much I would use?? Also how will we know when we’re “happy with the dough”? Just that it is sticky and not liquidy, or what would you suggest??

        • Reply
          Angela Coleby
          September 29, 2017 at 2:01 pm

          As the sugar can be a bit sweeter, I would guess to use the same amount as the recipe BUT remove about 2 tablespoons of the sugar. The dough should be sticky. Have a look at the video for an idea of the dough consistency. One tip with handling the dough is keep your hands wet. I find it easier but it might just be me!

  • Reply
    letmeknowsoonolga
    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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