GLUTEN FREE
SUGAR FREE
Cream Cheese Cookies
These soft and delightfully chewy cookies will impress anyone with a sweet tooth, even if they don’t eat keto! They have a light and airy texture, they’re sugar- and gluten-free, and they’re incredibly simple to make.
| PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES | PASSIVE TIME: 20 MINUTES |
MAKES: 12
SERVING SIZE: 1
2 cups (6oz/170g) almond flour
1⁄2 tsp baking powder
1⁄4 tsp salt
1⁄2 tsp xanthan gum
1⁄2 cup (3.5oz/100g) full-fat cream cheese, warmed to room temperature
1⁄2 cup (3.5oz/100g) unsalted butter, warmed to room temperature
1⁄2 cup (2oz/60g) granular erythritol
10 drops stevia extract
1 tsp vanilla extract
1 large egg
1. Preheat the oven to 355°F (180°C), and line a large baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking powder, salt, and xanthan gum. Stir until a uniform color is achieved.
3. In a separate medium bowl, combine the cream cheese and butter. Using a hand mixer, mix until the ingredients are combined, then add the erythritol, stevia extract, vanilla extract, and egg. Mix until the ingredients are well combined.
4. Slowly add the almond flour mixture to the butter mixture. Continue mixing until the ingredients are combined.
5. Using a medium-sized ice cream scoop or a large spoon, scoop out 12 equal-sized portions of the dough. Roll each portion into a ball and place them on the prepared baking sheet. Using a fork, press down on the cookies in both directions until they’re flat.
6. Transfer the cookies to the oven and bake for 20 minutes or until they turn golden brown on the edges. Let the cookies cool completely before serving. Store in an airtight container in the fridge for up to 1 week.
Tip These cookies will be very soft when they come out of the oven, so it’s important to let them cool completely before serving or storing.
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