View Large Image Cream Cheese Cookies Recipe Get ingredients: 4.2 oz (1 1/2 cups) almond flour (blanched) 1.125 oz (4 tbsp) coconut flour 7 oz (1 cup packed) brown sugar substitute 2 tsp baking powder 1/4 tsp salt 8 oz (1 cup) cream cheese (room temperature) 2 eggs (large) 2 tsp vanilla extract digital scale medium mixing bowl stand mixer sifter baking trays parchment paper or silicone mat plastic wrap small cookie scoop whisk spatula Sift into medium mixing bowl: 1.125 oz (4 tbsp) coconut flour 2 tsp baking powder Add to medium mixing bowl: 4.2 oz (1 1/2 cups) almond flour 7 oz (1 cup packed) brown sugar 1/4 tsp salt Whisk until combined (about 1 minute). Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 8 oz (1 cup) cream cheese Mix on low-then-high until smooth. Set mixer to medium speed. Add to mixer mixing bowl: 2 eggs (one at a time) Mix on medium speed until the mixture is smooth and there are no lumps. Add to mixer mixing bowl: 2 tsp vanilla Mix until just combined. Set mixer to low speed. Add the dry ingredients to the mixer mixing bowl. Mix on low speed until just combined. Do not over mix. Cover the bowl with plastic wrap. Place the bowl in the fridge for at least 1 hour. While waiting for the timer, line the baking trays with parchment paper or a silicone mat. Set the oven to bake, 350° F (177° C). When the timer is done, remove the dough from the fridge. Using a cookie scoop, scoop the cookies onto the parchment paper. Do not flatten the cookies. The cookies will spread. You should be able to fit 8 cookies per 13"×9" baking tray, 2 rows by 4 columns. Set a timer for 13-15 minutes (or until the edges have lightly browned). Let cool on the baking tray for at least 10 minutes. The cookies will come apart if you try to move them right away. Transfer the cookies to a wire rack to cool completely. Store in an airtight container in the fridge.
