yield: 24
prep time: 40 MINUTES
cook time: 15 MINUTES
additional baking time: 5 MINUTES
total time: 1 HOUR
Ingredients
- 1 cup of coconut flour
- 1 1/2 cups fresh or frozen blueberries divided
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 4 ounces of full-fat cream cheese, softened
- 1 cup granulated sugar substitute
- 4 eggs , room temperature
- 2 teaspoons of vanilla extract
Instructions
- In a large mixing bowl, stir together the coconut flour, baking powder, salt and set aside the dry ingredients.
- Mash 1/4 cup of the blueberries. (note if using frozen you can skip this step).
- In a separate bowl, using an electric mixer beat together the softened butter, cream cheese, sugar substitute, vanilla extract, mashed blueberries until fully combined
- Add the eggs, and beat well after each addition.
- Stir in the remaining 1 1/4 cup of whole blueberries.
- Add dry ingredients to wet mixture, beat until fully combined.
- Chill the dough for at least 30 minutes in the refrigerator.
- Pre-heat oven 350 degrees.
- Using a small cookie scoop or tablespoon, measure out the dough and roll them into balls.
- Place the cookie dough balls onto the prepared parchment-lined baking sheet.
- Flatten slightly each cookie ball placed on the parchment-lined cookie sheet.
- Bake for 15- 20 minutes or until lightly brown around the edges.
- Allow cookies to cool before drizzling them with the lemon glaze.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Nutrition Information:
YIELD: 24 SERVING SIZE: 1
Amount Per Serving: CALORIES: 90TOTAL FAT: 6.3gSATURATED FAT: 3.8gCHOLESTEROL: 43mgSODIUM: 50mgCARBOHYDRATES: 1.3gNET CARBOHYDRATES: 1gFIBER: 0.3gSUGAR: 0.2gPROTEIN: 1.4g