Ingredients
Scale
For cookie dough:
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 2/3 cup powdered monk fruit sweetener
- 8 drops liquid stevia
- pinch of sea salt
- 1/2 cup unsalted butter, softened
- 2 tablespoons cream cheese, softened (you could also substitute with nondairy cream cheese, such as Kite Hill brand)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
For Cream Cheese Icing:
- 1 cup cream cheese (or whatever is left over less the two tablespoons you used in the cookie dough)
- 1/2 cup whipping cream
- 1/3 cup powdered monk fruit sweetener (or other sugar free sweetener of your choice)
- 1 teaspoon vanilla
- food coloring, as desired
Instructions
- In a medium bowl, whisk together the almond flour, coconut flour, and salt. Set aside.
- In bowl of your stand mixer, beat the butter and monk fruit sweetener together until creamy. Add in the egg and vanilla extract and mix, then beat in the almond flour mixture until dough comes together.
- Turn the dough out onto work surface lined with a silicone mat or parchment paper and lightly coated with coconut flour. Roll out to about 1/3-inch thickness. (You may want to top with parchment paper or slightly coat rolling pin with coconut flour to avoid sticking) Place the whole mat on a cookie sheet and chill in the refrigerator for at least an hour.
- Preheat the oven to 325 degrees and line two large baking sheets with parchment or silicone mats Using cookie cutters of choice, cut out cookies and lift carefully onto prepared baking sheets.
Re-roll your dough and cut out more cookies (chilling again if needed). - Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges. The cookie will still be soft but will firm up as they cool. Remove from the oven and let cool completely on pan.
- When completely cool, decorate with cream cheese icing
For Cream Cheese Icing:
- Add cream cheese and to the bowl of a stand mixer and beat for 1 minute, until smooth and creamy scraping down the sides of the bowl as needed.
- Add vanilla, food coloring, and powdered monk fruit sweetener.
- Add whipping cream to the bowl and mix on low until well blended with cream cheese. Increase speed to medium, then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting. Do not over beat.
- Ice cookies, as desired.
