1 tsp vanilla extract
4 ounces of softened cream cheese
2 tbsp unsalted (melted) butter
2 tbsp sweetener (I use truvia or swerve)
For extra rich icing, fold in a little creamy whipped cream! It’s not too high on the carb count and adds air and lightness to the icing.
3 cups almond flour,
3 tbsp coconut flour
1/2 tsp salt
1/4 tsp vanilla
2/3 cup sweetener
3/4 cup unsalted butter
1 pkge Lily’s chocolate chips
1/2 tsp baking soda
First blend together all of the ingredients for the icing and then refrigerate it before you move on to the dough. If you don’t have a whisk, you can mix it with a hand mixer, but I prefer the texture of the icing that has been whisked. Chilling the icing will make it set so that you can pipe it or spread it on later.
Next, place softened butter and sugar in a mixing bowl and mix. Make sure the sugar and butter are completely blended together. Add the eggs and vanilla to the butter/sugar mix. It may appear ‘broken’ but that is ok!
In a separate bowl combine all the dry ingredients and whisk together.
Then slowly pour the dry ingredients into the wet ingredients until a soft dough forms. Fold in the chocolate chips.
I used the flexible (silicone) baking links to make two circles for the cookie dough. But I’m sure you could try muffin tins or two cake pans.
Fill them about an inch high (they’ll puff slightly) and bake them together for 17 to 20 mins. Watch the cookies and remove them out of the oven when they turn a nice golden color.
Mix the icing up and put it in the fridge while you prepare the dough. It will firm it slightly for the cookie.
After it cools on a cooling rack, pull the icing from the fridge and spread it on. It should still be spreadable.
You can double the icing recipe if you want more icing as well.