I was looking for a chocolate cookie that was low carb but didn’t find any I really liked. After wasting ingredients, I decided to make up my own. These were a hit and no one realized that I didn’t use flour.

Ingredients

60 serv.

cream cheese↗4 ounces
butter↗1 cup
eggs↗2
vanilla extract↗2 teaspoons
erythritol↗1 2⁄3 cups
almond flour↗1 cup
coconut flour↗1 cup
baking soda↗1 teaspoon
salt↗1⁄8 teaspoon
hershey's cocoa↗3⁄4 cup

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Mix almond flour, coconut flour, baking soda, salt and Hershey's cocoa in a bowl and set aside.
3
In mixer, cream butter, cream cheese and Erythritol sugar substitute. Add eggs and vanilla.
4
slowly add dry ingredients until well blended.
5
Line a cookie sheet with parchment paper.
6
Scoop dough into about 1 1/2 inch balls( or whatever size you like. 1 1/2 inch should make about 60 cookies) separate each ball by about 2 inches on parchment paper.
7
Flatten each ball to about 1/4 to 1/2 in thick. ( note: these cookies go not spread when cooking. So you must flatten to desired thickness).
8
Sprinkle with non sugar sweetener if desired.
9
Place on center rack and bake for 14 to 16 minuets.
10
Cool completely on parchment paper.
11
Makes about 5 dozen.

Source: food.com

Original recipe ↗

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