Cookies & Cream Cookies (Edit recipe)

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Soft baked fudgey cookies, with a cream filling, and a sweet icing. You would never guess these are low sugar and gluten free!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 9

Ingredients

6 Tbsp Unsalted Butter, Or vegan butter stick
1 whole Egg
.5 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto, Or coconut sugar / cane sugar
.75 cup Almond Flour
2 Tbsp Coconut Flour
0.25 cup Black Cocoa Powder
.25 tsp Baking Soda

Filling

.33 cup Powdered Monkfruit Sweetener - Lakanto
.5 cup Full Fat Cream Cheese
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soften butter & cream cheese by allowing to come temp prior to starting
In a large bowl whisk together flours, sugar, cocoa, baking soda, and pinch of salt
Fold in butter and egg with a rubber spatula, kneading to combine into dough, then set in the fridge
Use an electric mixer to beat filling ingredients together until smooth
Line a baking sheet with parchment paper and preheat oven to 350
Divide dough into 18 small balls and flatten
Place 9 flattened cookies on baking sheet, place about ~1 tbsp filling in the center, then place another flattened piece of dough on top and use your fingers to press around the edges
Bake for 9-11 minutes
Allow to sit on baking sheet for 5 min then carefully transfer to wire cooling rack where they'll firm up a bit
Use more filling or organic vanilla icing (I used miss jones organic vanilla icing)
Enjoy!

Notes

The cookies did come out large so I enjoyed half at a time

Feel free to make a few more cookies making them smaller, as they will spread some

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	130
Fat:	12 g
Carbohydrates:	18 g
Protein:	5 g
Cholesterol:	20 g
Sodium:	36 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.