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.

cream cheese cookies

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

4.29 from 92 votes
Cream Cheese Cookies
Prep Time
15 mins
Cook Time
15 mins
Chilling time
1 hr
Total Time
30 mins

Low carb cookies baked with cream cheese and coconut flour

Course: Cookies, Dessert
Cuisine: American
Keyword: family friendly recipe, Low carb cookies
Servings15 Cookies
Calories91 kcal
AuthorAngela Coleby
  • 1/2 cup Coconut Flour
  • 3 tablespoons Cream cheese softened
  • 1 Egg
  • 1/2 cup Butter softened
  • 1/2 cup Erythritol or other sugar substitute
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
  2. Add the vanilla extra and egg. Beat until smooth.
  3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
  4. Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
  5. Place in the fridge to firm up for at least an hour.
  6. Preheat the oven to 180C/350F degrees.
  7. Line a baking tray with parchment paper.
  8. Remove the dough from the fridge and cut into 1 cm slices.
  9. Place the slices on the baking tray.
  10. Bake for 15-18 minutes until golden.
Recipe Notes

Makes 15 -20

Nutritional Info per cookie –(Based on a batch of 15) 91 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition Facts
Cream Cheese Cookies
Amount Per Serving (1 Cookie)
Calories 91Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Total Carbohydrates 3g1%
Dietary Fiber 2g8%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.


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