Ingredients
- 6 Tbsp Butter Unsalted, Or vegan butter stick
- 1 whole Egg
- 1/2 cup Classic Monkfruit Sweetener with Erythritol - Lakanto, Or coconut sugar / cane sugar
- 3/4 cup Almond Flour
- 2 Tbsp Coconut Flour
- 1/4 cup Black Cacao Powder
- 1/4 tsp Baking Soda
Filling
- 1/3 cup Powdered Monkfruit Sweetener - Lakanto
- 1/2 cup Cream Cheese Full Fat
- 1 tsp Pure Vanilla Extract
Instructions
- 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