Cream Cheese Cookies

Soft, delicate and satisfying!

Makes about 18 cookies

Ingredients:

1/2 cup coconut flour

1/3 cup powdered erythritol (Swerve) or equivalent sweetener

8 oz. cream cheese, softened

3 tbsp. butter (softened- may also use coconut oil)

1 egg

2 tbsp. unsweetened almond milk (or dairy milk)

1 tsp. vanilla extract

1 tsp. almond extract

1/2 tsp. lemon extract (optional)

Beat together all the wet ingredients.
Stir together all the dry ingredients.
Mix everything together until smooth.
Freeze the dough for at least 30 minutes to stiffen it up enough to work with.
Form about 18 cookies and place on baking sheets.
Bake at 350 for 12-15 minutes. Watch for the edges and tops to begin having a golden brown color.
At about the 10 minute mark you can flatten them to be smoother if you'd like. Take a small spoon, run the bottom under cold water and flatten each cookie gently.
Let cool on pan to firm up a bit.
Store in the fridge to help cookies stay fresh.

Rough macros per cookie (based on 18 servings)

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