Yummy low carb cream cheese cookies. These tasty sugar free cookies can be pressed or cut into festive shapes for any holiday.
Do you have a regular holiday cookie that you make every year? My family doesn’t have one, but I think it’s about time we start a tradition with a holiday cookie that is low carb and gluten free.
We used to get together with my husband’s family and make his grandmother’s traditional sugar cookie. It was a really crisp cookie made with regular flour and lard.
I was given the recipe, but not sure if I can still locate it as I haven’t made it in years. When our older two kids were little, these were the cookies that they would decorate for the holidays.
My youngest is just starting to get into the holidays. She turned 3 years old last week and did have some fun decorating a gingerbread house and cookies with her older sister.
She had a little trouble squeezing out the frosting, but she did a great job decorating with candies. Of course, she and her sister just wanted to eat the frosting and candies more than decorate.
I don’t push low carb on them, but I do try to offer them healthier choices. My husband gets away with eating tons of carbs so it’d be impossible to keep them out of the house.
I’m the only one in the house who follows the low carb way of eating. But, I’m hoping they will all convert one day.
I stumbled upon some cream cheese sugar cookies when I was looking for ideas to make a low carb sugar cookie recipe. I figured the cream cheese would keep the almond flour based cookies from crumbling. And, it did!
The dough for these cream cheese cookies is very versatile. You can use a cookie press or roll it out and cut.
I didn’t have a lot of time, so I didn’t use cookie cutters. Instead, I made some in the cookie press and then rolled the rest of the dough into logs and sliced into rounds.
Although I used a silicone mat for the pressed cookies, it wasn’t necessary. There is tons of fat in the recipe that keep the cookies from sticking to a regular cookie sheet.
I put the sliced rounds onto unlined cookie sheets and they came out perfect. In fact, the bottoms were crisper.
I’m pretty sure that this cookie dough could be made ahead, and frozen in the logs to be sliced and baked later. I am going to make a bigger batch next time and see how they perform after the dough has been frozen.
You can certainly frost and decorate these cookies like you would regular sugar cookies. I left them plain because my taste for sweet has really diminished.
I don’t see a need for all the extra sweetener. It does look pretty, but I like them less sweet.
The almond flavored icing that I used on my ricotta cheese cookies would be a nice topping for these cookies if you want to frost them. You don’t have to use the almond extract.
Lemon extract would be just as nice as the almond flavor. In fact, you may even want to replace the vanilla extract used in the cookies with something like lemon or orange extract.
There is a slight hint of the cream cheese. So, if you don’t care for the taste of cream cheese, you may want to use a regular sugar cookie recipe. However, I find that cream cheese helps counter the cooling effect of the erythritol.
This does make a lot of cookies so if you aren’t baking them to share, I’d either cut the recipe in half or freeze half the dough for later. The baked cookies could also be frozen if you can’t eat them all with a week.
Low Carb Cream Cheese Cookies
Cream Cheese Cookies - Gluten Free
Ingredients
- 1 cup butter
- 3/4 cup low carb sweetener or other sugar substitute
- 4 ounces cream cheese softened
- 1 egg
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon vanilla extract see note
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Cream the butter and sweetener until light and fluffy.
- Beat in the cream cheese.
- Add in the egg.
- Stir in the the flours, then mix in the vanilla.
- Chill dough for at least 4 hours .
- Squeeze dough out of cookie press or roll out into a cookie log and slice.
- Bake at 350F until cookies begin to brown (about 8-10 minutes for pressed cookie or 10-12 minutes for slices). Cook longer for crisper cookies.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 4.2%
- % Protein: 6.3%
- % Fat: 89.5%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Belma says
June 2, 2019 at 7:22 amHi Lisa, this is the best recipe that I have made and the best cookies taste. I followed the recipe as it is, the taste and cream cheese flavor are good, and the texture is perfect. I added a few more minutes to the baking time to get brown edges, and it was great.
La receta hay que seguirla a la perfección la 1era vez y queda perfecta. Las galletas son crujientes y si las dejas varios minutos adicionales queda crujientes y los bordes tostados y color marrón. La mejor receta que he preparado.
Lisa MarcAurele says
June 2, 2019 at 8:29 amGlad the low carb cookies worked out! I find that baking a little longer also helps them to be a bit more crisp.
Kika says
February 7, 2019 at 11:17 pmHi looking forward to trying these cookies. Can you taste the cream cheese in the cookie? Can i add more cream cheese?
Lisa MarcAurele says
February 8, 2019 at 7:58 amThere is a cream cheese taste and you should be able to add a little more if you’d like.
Amanda says
February 3, 2019 at 2:47 pmTurned out great! I split the recipe in half (including the egg)
Teresa Tucker says
January 19, 2019 at 1:03 pmIf this makes about 75 cookies then they are really small…I made them and I got 37 ..I made about an inch size ball and used a fork to flatten some what.. good but not about 75…
Lisa MarcAurele says
January 19, 2019 at 2:33 pmI used a tablespoon cookie scoop and a cookie press.
Susan says
December 25, 2018 at 4:28 pmI made the dough yesterday. I added an extra egg and a tsp of xanthan gum. I left them in the fridge overnight.
I just baked these today. I left them in a log and just cut them. They baked fine and aren’t crumbly at all. They made 70 cookies.
The only problem that my husband and I have with them is they aren’t real sweet and dont have much of a flavor.
My husband said that next time we should add more sweetener and cinnamon and they would make a great snickerdoodle cookie. He loves snickerdoodles. So I’ll try them again that way. When I do I’ll update how they turned out.
Lisa MarcAurele says
December 25, 2018 at 6:29 pmMore sweetener, vanilla, and or cinnamon are great adds for more flavor.
sean says
December 24, 2018 at 2:28 amComplete waste of money, time, ingredients. Still has cold aftertaste, left dough in fridge for well over 4hrs, tried different times, thickness, cooling methods all the above did nothing to combat the crumbly mess that these things caused. Wasted 6 hours and at least 10 bucks worth of ingredients for a wasted pile of crumbs.
Lisa MarcAurele says
December 24, 2018 at 6:41 amWhat brand of sweetener and coconut flour did you use? I’m starting to think that either might be an issue. These have never made a crumbly mess for me. However, coconut flour can vary and sometimes less will need to be used. It sounds like your dough was too dry so it could have been that the coconut flour was a lot more absorbent than mine so you needed to use less or add more butter and or egg.
Susan says
December 25, 2018 at 4:31 pmI added an extra egg and a tsp xanthan gum and mine weren’t crumbly. Maybe that would help.
Sharon Hite says
December 23, 2018 at 4:08 pmThanks I have been searching for this type cookie.+
Lisa MarcAurele says
December 24, 2018 at 6:48 amI hope they turned out well for you!
Valerie Jones says
December 20, 2018 at 5:30 pmI was wondering if the coconut flour is must or if I can just use almond flour, as that is what I have.
Lisa MarcAurele says
December 20, 2018 at 5:49 pmIt should work with all almond flour but the texture will be a bit different.
Karen says
December 19, 2018 at 7:48 pmExcellent cookies! Especially here at Christmas! These make great take-a-longs so low carb-ers can enjoy holiday treats. Thanks for sharing! 5 star!
Lisa MarcAurele says
December 20, 2018 at 9:22 amAgree! These cream cheese cookies are great portable holiday treats.
Jen says
December 12, 2018 at 2:48 pmCould you use Peppermint extract in these?
Lisa MarcAurele says
December 13, 2018 at 3:13 pmAny extract can be used in the cookies to change up the flavor.
Mariam Karim Razaque says
November 29, 2018 at 8:59 pmHey Lisa
LOVED LOVED LOVED this recipe! These cookies are so moist and taste delicious! I’ve tried so many keto recipes but this one is the best.
THANK YOU
Lisa MarcAurele says
November 30, 2018 at 7:18 amYou’re welcome Mariam! So glad you loved the cookies.
Crystal says
November 25, 2018 at 10:14 amI think it’s very delicious. Only difference I did was left in refrigerator for a hour. I couldn’t wait any longer to try it !! And I spoon dropped them. Very nice !!!!!
Barbie says
November 7, 2018 at 11:27 pmI can’t stand the taste of anything that has almond flower in it. I have tried. Isn’t there a better way? I haven’t tried your recipe. My son is also allergic to nuts. In looking for a better way.
Lisa says
November 8, 2018 at 6:11 amYou can use finely ground sunflower seeds as a one-for-one substitute.
Deborah says
November 24, 2018 at 9:40 pmPork Panko, Amazon has it. Expensive but worth it, and no carbs
Kathy says
October 25, 2018 at 1:44 pmI did not have the best expectations due to a lot of the comments, but these were super easy and delicious! My whole family loved them! I ate like 12 though. I’m getting ready to make them with the butter extract and pecans like another lady said she did. Thanks for the recipe! I want to try making them Dipped in chocolate…
MJL says
September 24, 2018 at 8:25 pmI made these and I agree with the others that said they were greasy, crumbly and gritty. I did not like the taste at all. Normally, I love cream cheese cookies, but these were not what I was expecting. I shaped the dough into a log, wrapped in plastic wrap and chilled overnight. At 12 minutes, they were still raw — I baked them longer until the were golden on the bottom, about 20 minutes. I cooled them on a rack and even after cooling they were fall apart soft. Two sticks of butter is a crazy amount of butter for 2 cups of almond flour and 1/2 cup coconut flour. This was a waste of good (and expensive) ingredients.
Terri Larimore says
September 6, 2018 at 6:36 pmLisa,
I am wondering if you could add some cocoa powder for a slightly different taste .. what do you think?
Terri
Lisa says
September 7, 2018 at 8:31 amIt should be okay but you may need to add liquid if the batter is too thick.
Deborah says
November 24, 2018 at 9:38 pmTo much almond flour,. 20carbs in a cup of almond flour. You can Substitute it with pork Panko, or use hall almond flour and Panko.
Melisa Fielder-Spence says
July 10, 2018 at 5:56 pmHello, this recipe looks delicious. Can you substitute lemon zest and/or juice for the vanilla?
Lisa says
July 11, 2018 at 8:36 amYou can if you prefer a lemon flavor.
Ellen says
June 10, 2018 at 11:39 amFollowed the recipe to the as is but kept in the refrigerator overnight. Yum! Thanks for sharing the recipe.
Lisa says
June 10, 2018 at 7:37 pmMy pleasure!
Alana says
September 1, 2018 at 8:25 pmI made the presses cookies in a watermelon shape and color they look amazing so far they are cooking right now can’t wait to try them
Lisa says
September 2, 2018 at 7:04 amGreat shape for summer!
LaWanda says
April 23, 2018 at 5:33 pmHi Lisa. I want to make your cream cheese cookies; however, I really do not want them to turn out crumbly. For the best results, should I refrigerate the dough before baking or refrigerate the baked cookies before eating them? I am so confused. Many thanks.
Lisa says
April 24, 2018 at 2:04 amIt’s best to refrigerate the dough and let the cookies fully cool. I find the cookies are actually a little better the next day after being in the refrigerator.
Amy says
August 24, 2018 at 8:45 pmI added 1 T xanthan gum and 2 extra eggs no extra net carbs but took care of the crumbly problem.
Lisa says
August 25, 2018 at 6:17 amThanks for sharing that info Amy!
Cynthia says
April 22, 2018 at 3:15 pmSold!!! I made these cookies and they were very satisfying. I ate only one 12 g cookie. I made half the cookie dough and added a pinch of salt and a little more vanilla extract. I have officially made them a part of my Keto journey. I really liked the texture. Sure it was a little crumbly, but also soft and crunchy (baked at different times for different textures). It even looks like a cookie cooked with wheat flour. The video and pictures were an added bonus – that’s what inspired me to make the recipe. Thanks so much for this recipe.
PS – Please clarify the Nutrition per 12 g cookie versus the Nutritional Facts that is given based on 4 g cookie. Does the smaller 4 g cookie have MORE Nutritional Values than the larger 12 g cookie? I look forward to your response.
Lisa says
April 22, 2018 at 6:54 pmIt should have said 4 cookies, not 4g. I also just updated the nutritional info.
Amanda says
February 5, 2018 at 11:28 pmIs it possible to substitute either flax meal or almond meal for the almond flour?
Lisa says
February 6, 2018 at 5:21 amIt is and typically it’s a one-for-one substitute.
Amanda says
February 2, 2018 at 11:35 pmWould flax meal work in place of the almond flour?
Lisa says
February 3, 2018 at 4:58 amYou can try it, but it has a different flavor profile and texture.
Amanda says
February 2, 2018 at 12:43 amThis recipe looks great and I’m excited to try it! Could you use something like Yupik’s blanched almond powder as the almond flour? Or is it not fine enough?
Lisa says
February 2, 2018 at 5:22 amI’m not familiar with the almond powder. But if it works as almond flour it’s worth a try.
Chrissy says
January 23, 2018 at 10:33 pmOmg I just made these and they were AMAZING!!!!! Thank you thank you thank you. My picky 4 year old even loved them. I did butter extract instead of vanilla, added pecans and used 1/2 swerve 1/2 Sukrin brown sugar blend. I found sifting my almond flour also helps get rid of any gritty texture. You’d never know they weren’t a sugar carb loaded pecan sandie!
Lisa says
January 24, 2018 at 6:49 amThanks for sharing. The cookies sound awesome with those tweaks.
Kelly H says
January 5, 2018 at 6:03 pm….are there really 75 servings here? I’ve been keto for years now, and I can tell this doesn’t make that many cookies. So, if less than that, each cookie will be way over the 200 and something calories listed. Is that right?
Lisa says
January 6, 2018 at 6:38 pmI got 75 cookies, if you get less, you’ll need to calculate each cookie differently.
Bethany says
January 3, 2018 at 1:14 pmI wish I could post photos on here! So I LOVED these! Here’s my tweak though: I don’t have a cookie press so I went with the log slicing option. Well, all my cookies turned out in different strange shapes, nothing nearly as pretty as the ones above! Frustrated by my lack of skill, I threw all the dough back into the bowl and reformed it, then I busted out my cookie scoop (aka my tiny ice cream scoop) and BOOM: 48 perfectly round cookies appeared! I then took a shot glass and wet the bottom w/ some cold water so it wouldn’t stick and gently pressed each ball down, so they looked like thumbprint cookies. I did leave a couple in the round shape for a test, and they came out just as tasty, but I ended up making an icing for these and icing the balls was a pain. I did end up baking them for slightly longer than the above time, but I think it was b/c they were a little thicker. I started watching them closely at about the 12 minute mark and pulled them out when the bottoms were turning brown. So good! Thanks for posting this! 🙂
Lisa says
January 4, 2018 at 8:22 amThanks for sharing that tip Bethany! I’ve done it that way too.
Lynn Ellis says
December 30, 2017 at 10:08 amI have made these cookies twice. The first time with almond extract, the second with vanilla nut extract. Yummy both times. Today I’m trying them with lemon extract. I love these cookies. I think my fav so far with all the Keto recipes I’ve tried since about May.
Lisa says
December 31, 2017 at 6:48 amLemon extract is my favorite.
Lynn Ellis says
December 29, 2017 at 9:51 amI’ve made this recipe twice now. The first time the same and the second using almond extract. Not quite gone yet, but I’m going to make another batch today using lemon, just to see if they taste as good. I left them in the fridge rolled up and had no problem cutting them when I wanted some. Love this recipe.
Lisa says
December 29, 2017 at 12:53 pmThanks for letting us know Lynn!
Terri says
December 23, 2017 at 7:41 pmI’m sorry but these were gross. They fell apart, had a gritty texture, were bland, and were just plain yuck.
They only yielded 3 doz as opposed to the 75 cookies the recipe states. A waste of ingredients!
Lisa says
December 24, 2017 at 8:52 amYou definitely did something wrong or the ingredients were off. I’ve made these numerous times without any issues.
Mike says
February 21, 2018 at 6:56 pmI too made them and they turned into a crumbly, gritty mess. My ingredients were not more than a week old and not a good turn out at all.
Lisa says
February 22, 2018 at 6:26 amDid you let them sit in the fridge overnight? That typically fixes the crumbling issue if it happens.
Nicole says
December 21, 2017 at 12:27 amSo very impressed with these cookies! I made them using erythritol. I do not like sugar cookies or shortbread cookies but these are amazing! Thank you for the great recipe! One question though, because there is cream cheese in these cookies, should they be refrigerated or?
Thanks again and Merry Christmas!
Lisa says
December 21, 2017 at 5:10 amI store all my low carb baked goods in the refrigerator, but they should be okay left out for a day or two.
Jo says
December 15, 2017 at 10:26 amThis isn’t Keto. Just low carb. Keto is a medical diet with a strict ratio of Carbs:Fat
Lisa says
December 15, 2017 at 11:01 amThere are several versions of the ketogenic diet. The standard ketogenic diet is usually 5% carbs daily. Sweets are typically avoided on standard keto as well.
Jamie says
December 12, 2017 at 6:13 pmCan you put the dough in the fridge overnight? Make the dough one day bake another?
Lisa says
December 13, 2017 at 5:09 amYou can either refrigerate the dough to use in a few days or freeze it for longer storage.
Windy says
December 12, 2017 at 4:20 pmLisa,
Love, love, love these cookies. Made them again today but added butter extract and chopped pecans. They taste just like pecan sandies!!! Thank you for your hard work on the recipes…
Merry Christmas & Happy New Year!
Lisa says
December 13, 2017 at 5:10 amYum! I’ll need to try the butter extract and pecans.
Diane says
December 5, 2017 at 4:07 pmI made this recipe today, but not as cookies. I don’t have the patience! So I spread the batter into a 9×13 pan and baked it like a cake. I didn’t chill it first, but I still expected it to come out crisp like shortbread. It didn’t, but the pleasant surprise is it made a nice and tasty sheet cake! It was delicious plain, but I added some whipped cream. I did alter the recipe slightly – it wasn’t tasting cream cheesy enough for me, so I used the entire 8 oz. block. And, as suggested by someone else, I added a capful of orange extract. I would have preferred lemon, but will try that next time. I can see this as a delicious shortbread to pair with strawberries or peaches in the summer.
Lisa says
December 6, 2017 at 10:09 amWhat a neat idea!
Terri Larimore says
December 4, 2017 at 8:17 pmI am wondering about adding some unsweetened chocolate to these cookies. Any ideas?
Lisa says
December 5, 2017 at 7:56 amA little cocoa or unsweetened chocolate should be okay. You may need to make minor adjustments depending on how it works out.
Stacey says
December 2, 2017 at 6:48 amCan you replace the sukrin with honey instead? Maybe would you use like 1/2 cup of honey instead?
Lisa says
December 2, 2017 at 8:48 amAlthough not low carb, honey should work with a similar amount.
anita reisdorf says
November 27, 2017 at 8:44 amGreat recipe! I let the dough sit in my fridge overnight before baking. They needed to be cooled off before I could take them off the sheet without crumbling them.
Lea says
November 20, 2017 at 2:08 pmI was struggling to find almond flour anywhere locally for thease piked up some peanut flour as dying to try them! will it work ok with peanut flour in place of the almond flour do you think? I’ve only ever baked with coconut flour up to now so almond and peanut are new to me and I’m unsure of how similar they are, thanks!
Lisa says
November 20, 2017 at 2:53 pmIf you don’t mind the peanut flavor, it may work. You can always grind up your own almond or sunflower seed meal in a coffee grinder.
James says
October 29, 2017 at 12:13 pmLove these cookies! Swerve is the absolute best sugar substitute AND it comes in confectioners style. Mix a little confectioners swerve with some cream, add food coloring, and you’ll have the best icing ever! I made these cookies for the second time yesterday for our Halloween party. We have several friends that are on the Keto diet and a couple who are gluten intolerant. These cookies are not a disappointing substitute for a cookie but instead a delicious replacement for a low carb, no sugar, or gluten free diet! I can’t wait to make them for my sister who has celiac disease!
Lisa says
October 29, 2017 at 3:33 pmLove that you made festive Halloween cookies with the recipe!
Julie says
December 15, 2017 at 10:20 amIf I’m doing 1/2 the recipe and using swerve confectioner how much would I use? Thanks in advance…..
Lisa says
December 15, 2017 at 11:01 amI’d try 1/3 cup and add in a bit more if needed.
Amanda says
October 11, 2017 at 5:59 pmThis recipe looks great! I’d like to make 1/4 of the recipe since it yields so many cookies. Would you suggest still using 1 whole egg? 1 egg white? Not sure how to measure it..
Lisa says
October 12, 2017 at 4:54 amYou could scramble the egg first and use a little less than a tablespoon.
Nives says
October 7, 2017 at 1:10 pmHello Lisa, I love your blog. A question: can I substitute Sukrin:1 with Sukrin Granulated Sugar or even Sukrin Melis?
Lisa says
October 8, 2017 at 5:52 amAny sugar replacement will work. Just adjust amount if needed.
Jenny says
September 30, 2017 at 4:09 pmMade these today and added slivered almonds on top and glad I did cuz it gave an extra crunch. The cookies are more crumbly than I thought they they would be though.
Lisa says
October 1, 2017 at 6:00 amThey tend to be crumbly after baking. Put them in the fridge overnight and they are much better.
Sinea says
September 23, 2017 at 8:30 amLisa, these cookies are amazing. I am a coffee drinker and they are perfect with my coffee! Last night I just needed “something” so I whipped up half a batch (yes, 1/2 an egg went into it LOL) and decided to write about it. I used Pyure sweetener in mine and, like I said, laughed about the 1/2 egg in the recipe. Linked it to your original. Stop by Duckd ‘n a Row and take a look. Since I had no time to let it refrigerate at all, they come out looking different but still yummy!
Sinea ♥
Lisa says
September 23, 2017 at 10:56 amThanks for sharing Sinea. I’m thinking you had to scramble that egg first before halving.
Jeanine Goulet says
November 20, 2017 at 5:31 pmI followed the recipe perfectly but my cookies fell apart! What happened ?
Lisa says
November 20, 2017 at 8:31 pmDid you let them cool completely? After cooling, I refrigerate them and they are usually best next day.
Louise says
September 18, 2017 at 12:28 pmCan I substitute Truvía Brown Sugar Blend? I don’t like white sugar of any kind.
Lisa says
September 18, 2017 at 3:46 pmAny sugar substitute should be fine. I believe the Truvia blend does have some sugar in it, though.
Connie Dinkins says
August 19, 2018 at 3:08 pmsome does, some doesn’t Just be careful which Truvia you pick up
Matt says
September 9, 2017 at 10:23 pmNot a fan of if im not drinking tea with it but probably the best cookie possible when i am Bravo!
Lisa says
September 10, 2017 at 2:24 amCookies and tea are a great combo!
Erma says
August 22, 2017 at 11:57 amWhat about substituting stevie for the sweetener.
Lisa says
August 22, 2017 at 12:09 pmPlain stevia typically doesn’t have as good results as a erythritol/stevia blend, particularly in baking. But, it’s worth a try. You’ll just need to convert the amount (which is an equivalent sugar amount) which is about 3/4 tsp stevia powder or 1-1/2 tsp stevia liquid.
Sarah says
October 2, 2017 at 7:18 amHi, so what would be the equivalent of 3/4 cup of sukrin if we were to use powdered steviA? Also 3/4 cup?
Lisa says
October 2, 2017 at 8:36 amStevia powder (not bulk powder with added erythritol or inulin) would be about 3/4 teaspoon.
Patti says
February 3, 2018 at 4:49 pmso is the cup measurement wrong on the Sukrin1- is it supposed to be teaspoon? I just made a cookie recipe with this and tried converting sevia which said it is 1/3 tsp. to 1 tsp sugar and so I added a 1/4 cup for your 3/4 cup you have in recipe and they taste terrible. Is this a typo?
Lisa says
February 3, 2018 at 6:27 pmSukrin:1 is a one for one sugar substitute, the measurement is correct. I’m not sure what you are asking about converting stevia, but I think you have things reversed. If it’s pure concentrated stevia, you’d never use cup amounts.
Sary says
October 9, 2017 at 1:38 pmSe modifica el resto de los ingredientes si reemplazo la harina de coco por el total de almendra? No me gusta el coco.
Lisa says
October 10, 2017 at 6:14 amYou can sub the 1/2 cup coconut flour with 1/2 cup almond flour if you prefer in this recipe.
Tabitha Parenti says
March 23, 2018 at 2:13 pmWell, that answers my question. I was just about to ask if I could sub out the 2 cups almond for 1/2 cup coconut, as I am allergic to almonds. Glad I read the comments. I wish more ppl did.
Sara says
August 17, 2017 at 6:30 pmWhat is the best way to store these cookies after baking?
Lisa says
August 17, 2017 at 6:42 pmI keep them covered in the fridge, but they can probably sit out for a day or so. You can also freeze them for long term storage.
Iman says
August 17, 2017 at 2:47 pmCan I add more almond flour instead of the coconut flour? Or is that what makes them more moist? Thanks!
Lisa says
August 17, 2017 at 5:47 pmYou should be able to replace the coconut flour with almond flour. I just prefer the mix versus all almond flour.
Tanya says
September 11, 2017 at 4:56 pmCoconut flour usually dries things out more. I’ve found that I like recipes better with freshly ground up coconut, it isn’t as chokingly dry and chalky.
Lisa says
September 11, 2017 at 7:47 pmCoconut flour is defatted. It’s best to add more fat and liquid when using it.