Description
Coconut flour based cream cheese cookies! Sweetened with THM Sweet Blend and a great low carb cookie!!!
Ingredients
Scale
- 1 cup of coconut flour (store bought works best here… scoop and shake of excess. Don’t pack.)
- 1– 8 oz package for cream cheese room temp
- 1/2 cup unsalted butter room temp
- 3 eggs
- 1/4 cup THM Sweet Blend (you can use Truvia, Erythritol, or Xylitol)
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt (or less)
- 1– 3.5 oz 85% dark chocolate bar chopped (or you can use the sugarfree chocolate chips)
- 1/2 cup of pecan or walnuts (optional)
Instructions
- Whip cream cheese and butter together for 1 minutes till creamed.
- Add sweetener, eggs, and vanilla.
- Add dry ingredients. Mix well.
- Add the chopped chocolate and nuts.
- Preheat oven to 375 degrees.
- Scoop 1 to 1.5 tablespoons of dough on to a nonstick cookie sheet.
- Do Not flatten these cookies. You want to keep them puffed to keep the moister in!
- Bake for 8 minutes.
- Makes about 30.
- Enjoy!