Cookies Cream Cheese Snacks

Cream Cheese Cookies

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Cream cheese adds a lovely flavour and texture to these cream cheese cookies. Baked with coconut flour they are low carb and gluten free too.

These cream cheese cookies are soft and chewy but firm up the next day after stored in the fridge. I have a cheese biscuit recipe full of butter that is melt in your mouth deliciousness so thought about making a sweet version. The key to that recipe is the butter and cheese. So, with the sweet version, butter was in! To make it extra melt in your mouth, cream cheese was added! The mixture is very soft and gooey so needs to be rolled up and left to firm up in the fridge.

cream cheese cookies

Once firmed up, you just slice the dough and bake! Voila, a delicious batch of low carb cream cheese cookies. This cookie dough could be made in advance. Perhaps keep a roll of dough in the fridge for cookie emergencies!

Although I kept this plain, I did have plans of dipping the cookies half in chocolate for decoration. I will confess that I ate the chocolate bar I had in the back of the cupboard. So, plain looking cookies it was! I will also confess that this happened twice. Proving that I cannot be trusted with chocolate in the cupboard. When you look at the photos imagine half of the cookie dipped in chocolate and you will know what I was going for!

cream cheese cookies

These cream cheese cookies would be delicious with an additional flavour. I think lemon or orange would be a great flavour choice. Even dipped with chocolate if you had any available in your cupboard.

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As we were munching on these cookies we both agreed that this would make a great cheesecake base. Especially with a cheesecake that is not baked and needs to be left to firm in the fridge. The reasoning being that the bottom would firm up too. I tried it but used peanut flour in place of coconut flour and the result was my chocolate cheesecake which we both enjoyed.

cream cheese cookies

I hope that you have a play around with this recipe with flavours. Please let me know what you created!

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48 comments

letmeknowsoonolga March 19, 2017 at 4:49 pm

Hi Angela, are these crispy or soft? I tend to think that coconut flour makes things more cakey than crispy, whereas almond flour makes it more crispy.

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Angela Coleby March 19, 2017 at 4:58 pm

Hi, they are soft but harden the next day once in the fridge. I can’t see any reason why you could not use almond flour instead though.

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Mary Kelley March 29, 2017 at 2:22 am

Can regular sugar be used?
Can regular flour be used?

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Angela Coleby March 29, 2017 at 5:25 am

Yes you can. You may want to increase the volume of the flour though. Add it bit by bit until you are happy the the dough.

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Jamie March 29, 2017 at 6:33 pm

Agave for sweetener????

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Angela Coleby March 29, 2017 at 6:35 pm

Sweetener of your choice but adjust the quantity to taste

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Michelle Duncan March 31, 2017 at 1:15 am

I have the same trouble with my chocolate bars! Haha These look delicious!

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Angela Coleby March 31, 2017 at 6:55 am

Happy to know it’s not just me!!

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Kathy April 4, 2017 at 9:20 pm

Thanks for this recipe. I used it as a base for fruit pizza. It was loved by my whole family. Definitely the best dessert I’ve made since becoming sugar free.

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Angela Coleby April 4, 2017 at 9:21 pm

That’s lovely to hear and what a great idea too!

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Ana April 6, 2017 at 9:01 pm

Wish I wouldn’t have added salt— but otherwise they’re pretty tasty!

Reply
Goats Cheese Rosemary Crackers - Divalicious Recipes April 12, 2017 at 10:16 am

[…] have a very popular cream cheese cookie recipe that I wondered how I could do a savoury version of it.  I’ve been baking so many […]

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Ellie Luzynski April 22, 2017 at 3:44 pm

I made these yesterday and they had a very strong taste of the sweetener. I used Pyure because it’s not supposed to be bitter like straight Erythrotol. Do you think the texture would be OK if I cut the amount of sweetener by a fourth? Otherwise, we really like these cookies. They have a nice texture and they taste beter on day two. I think they would be great with lemon extract and a little lemon zest instead of vanilla. I’m going to try that next time. Thanks for sharing this recipe!

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Angela Coleby April 22, 2017 at 4:03 pm

Totally agree with you on the lemon. This is a cookie that screams for it! Cutting down the sweetener would be fine too. Glad you liked the cookies!

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infiniteworlds52 June 27, 2017 at 6:07 pm

I’ve personally found that it’s best to use half erythritol and half splenda. It always gives me the least aftertaste.

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Ellie Luzynski June 28, 2017 at 7:38 am

Thanks, I will try that.

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Jessica Precht April 30, 2017 at 12:37 pm

I just made these. I used 2/3 granulated Erythritol and 1/3 granulated Erythritol + Stevia blend (Trim Healthy Mama super sweet). (Note: not 2/3 cups, just 2/3 of the recipe amount). Rolled into logs, refrigerated overnight. They are perfectly sweet, not bitter, and I am very sensitive to bitter. Very good, very easy recipe.

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Angela Coleby April 30, 2017 at 3:03 pm

Yah! Glad you like them. They are my most popular recipe at the moment.

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melissa Martinez May 15, 2017 at 2:29 pm

Love them!!! They’ve been a godsend during my keto dieting. I added a splash of lemon juice to mine and used Stevia Sweetener. They we’re delicious.

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Angela Coleby May 15, 2017 at 3:09 pm

Glad you enjoy them!

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Susan May 20, 2017 at 3:54 pm

Melissa, did you use liquid stevia or the powdered?

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Amee May 19, 2017 at 5:41 pm

Has anyone tried to add protein powder to these? If I wanted to, what would you suggest I replace it with?

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Susan May 20, 2017 at 4:03 pm

If another sweetener is used (stevia), how do you know how much to use? And can I use the powdered packets? How many?

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Leslie May 22, 2017 at 7:28 pm

For some reason I was thinking these might taste like butter cookies so I considered adding almond extract. Read it all today and do you think lemon would be better?? Or what about sugar free chocolate chips?

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Angela Coleby May 22, 2017 at 7:36 pm

Yes, yes and yes! The beauty of this recipe is that it is very adaptable. I made the “plain” version but when munching these thought that lemon would be delicious. I like your idea of almond extract too. Why not split the dough into 3 and try a bit of each flavouring? Let me know which one is your favourite!

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Shannon May 24, 2017 at 6:37 pm

Yum! I made these and put a little less than 1/2 c swerve as my sweetener, and did 50/50 coconut and almond flour. I also added a splash of almond extract in addition to the vanilla and I chopped up about 4 squares of a 90% chocolate bar and put it in the dough. They are delicious!

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Angela Coleby May 24, 2017 at 6:46 pm

I love the idea of chocolate in them! Think I need another play with recipe as yours sounds divine. Glad you enjoyed them!!

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Monchoso.com Cream cheese adds a lovely flavour and texture to these cream cheese cookies. Ba... | Monchoso.com June 4, 2017 at 12:02 pm

[…] Cream cheese adds a lovely flavour and texture to these cream cheese cookies. Baked with coconut flour they are low carb and gluten free too. Recipe: divaliciousrecipe… […]

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drkrule June 10, 2017 at 5:12 pm

Nice

Reply
Cream cheese adds a lovely flavour and texture to … | Int Ads Free June 11, 2017 at 8:14 am

[…] Cream cheese adds a lovely flavour and texture to these cream cheese cookies. Baked with coconut flour they are low carb and gluten free too. Recipe: divaliciousrecipe… […]

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Angela June 11, 2017 at 8:30 pm

I don’t know what happened. I substituted almond flour for the coconut flour and ended up with a big soupy mess on my cookie sheet. I rechecked my ingredients and details, and otherwise followed the recipe. Do you have any ideas what may have happened??

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Angela Coleby June 11, 2017 at 8:32 pm

Hi, you would have had to increase the amount of almond flour as it cannot be substituted equally since they have different densities.

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Angela June 26, 2017 at 8:51 pm

Thanks, I will try again!!

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vivianbarbieri2014 June 16, 2017 at 3:41 am

Hello Angela! How long these cookies stay good? And I keep all the time in the fridge? Thanks!

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Angela Coleby June 16, 2017 at 8:08 am

Morning! They are good for about 3 to 4 days kept in the fridge. They will start to harden too, so each day gets a little more crunch to the bite! Hope you enjoy them!

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vivianbarbieri2014 June 19, 2017 at 8:05 am

Thanks for the reply! I made it today and they are delicious! Great recipe!

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Angela Coleby June 19, 2017 at 10:00 am

Glad you enjoyed it! I’ve used this as a cheesecake base too. Very delicious!

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Angela June 26, 2017 at 1:39 pm

When I input this recipe in myfitnesspal, it comes out to like 12 carbs per cookie, maybe due to the coconut flour? How are you getting 1 net carb?

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Angela Coleby June 26, 2017 at 1:54 pm

I use a nutritional database. There’s no way it’s 12 carbs a cookie! There’s a recipe with almond flour that is 2g net carb a cookie.

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infiniteworlds52 June 27, 2017 at 6:03 pm

maybe you are counting total carbs, instead of net carbs? To get net carbs, you subtract the fiber from the carb total, because fiber does not digest in a way that impacts your blood sugar.

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Cobi July 7, 2017 at 3:52 pm

Do these have to go in the fridge to harden or can you put them on a cookie sheet right afterwards and go?

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Angela Coleby July 7, 2017 at 4:07 pm

I prefer to let them firm up first as they can be sticky to handle but a few people have baked them without doing this.

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Jessica July 11, 2017 at 12:09 am

Just made these and the flavor is ok, lemon zest will be added to the next ones, but the dough seemed to come out very grainy and the cookies fell apart once out of the oven. Any idea why?

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Angela Coleby July 11, 2017 at 11:13 pm

What sweetener did you use?

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21 Delicious Gluten Free Cookie Recipes to Try - GlutenBee July 20, 2017 at 11:12 am

[…] 20. Cream Cheese Cookies […]

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