This low-carb sugar free cream cheese cookie recipe is absolutely delicious and I knew it would be even before I ever baked them. How did I know? They passed the raw cookie dough test!
Eating uncooked cookie dough is not recommended – sshhh, don’t tell anybody! My secret is that I have always been able to tell whether a cookie recipe is going to be good by tasting the dough! How about you? When my mom made cookies, she would have to guard that bowl. My brother and I were likely to eat half of it before it got to the oven. I know we are not alone in this. Wherever did they come up with cookie dough ice cream if someone didn’t do it? Well, this low-carb sugar free cream cheese cookie recipe passes the cookie dough test!
Tonight I needed some cookies with my coffee. I didn’t have time to chill the dough 4 hours as recommended in the original recipe. In fact, I have never let it chill any time that I have made it! When I want cookies, I want them NOW! So, they are not as pretty as the cookie press version like Lisa did on the Low Carb Yum website but, oh do they taste great. I made tonight’s batch like you make snowball cookies – rolled like a meatball. The time before that I made them bigger and pressed the balls down with the bottom of a glass. Two different looks – one great taste!
I follow the Trim Healthy Mama eating plan. These cookies fit well with an “S” meal. They will work for most any low carb plan. You will have to check to be sure. Look at the ingredients and find out what your plan says. If you follow Atkins or South Beach, I’ll bet they work for Phase 2. There will be a time when you will happily be able to include this treat!
Low Carb Sugar-Free Cream Cheese Cookies
Adapted from Gluten Free Cream Cheese Cookie Recipe from Low Carb Yum
½ cup butter – room temperature
2 oz. Cream cheese – softened
4 T. Pyre sweetener
¼ cup coconut flour
1 cup almond flour
½ tsp vanilla extract
½ egg – yes, you read that right!*
Preheat oven to 350°
Cream together butter, cream cheese and sweetener.
Blend in flours.
Add vanilla and egg.
Scoop a wad of dough on a spoon and roll in your hands, like a meatball.
Place 1 inch apart on a parchment paper covered baking sheet.
Bake 12 minutes or until barely browned.
Cool 2 minutes.
Gently remove (they crumble easily) to a plate.
*How do you do measure ½ an egg? I used half of the original recipe – which calls for 1 egg – but I was only making it for myself. How many cookies can one person eat? LOL So I cut the recipe in half. I beat an egg and poured it into a ¼ cup measuring cup. Then I poured it carefully into the bowl till about ½ of the egg remained. Not scientific but it worked!
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