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

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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.