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Cream Cheese Cookies Recipe

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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.

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!

Cream Cheese Cookies Recipe
Low carb cookies baked with cream cheese and coconut flour. These cream cheese cookies would be delicious with an additional flavour. I think lemon or orange would be a great flavour choice.

Ingredients

1/2 cup Coconut Flour
3 tablespoons Cream cheese softened
1 Egg
1/2 cup Butter softened
1/2 cup Erythritol or other sugar substitute
1 teaspoon Vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

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.

Recipe adapted : Cream Cheese Cookies @ divaliciousrecipes

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