Cream Cheese Cookies - revised recipe
 

Ok... I tried using almond flour instead of AP flour. I just got the almonds out of the freezer and grounded them in the food processor for a long time. This is apdapted from the Cream Cheese Cookies from my post about flour subs. I had to try them for my boyfriend. I do have a question though - are they safe to eat on induction? The carb count went down from 6 carbs per cookie to less than 1 net carb (if I used fitday right). The only thing not good for induction I believe is the vanilla extract (used imitation). Ok enough blabbering... here is the recipe. My daughter loved them!

Cream Cheese Cookies
1 cup butter, softened
1 (3.00 ounces) package cream cheese, softened
1 cup splenda
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups almond flour (really finely ground almonds)

1. Preheat oven to 325 degrees F Lightly grease cookie sheets.
2. In a large bowl, cream together butter, cream cheese, and splenda until light and fluffy.
3. Beat in egg yolk and vanilla.
4. Stir in flour until well blended.
5. Drop dough by spoonful, should yield about 72 cookies.
6. Bake for about 15 minutes in preheated oven. ( I recommend keeping an eye on them though...they got crispy really fast.)

Let me know if you love or hate them!

ooooh, that sounds good! I'll let you know when I try them

Leigh

Those do sound good! I bet my daughter would love them, too. I don't think you can have nuts on induction, though. Thanks for a great sounding recipe.
Martha

I am almost in my third week of induction... I read that you can start adding nuts back after your first two weeks right??

Thanks!
Jenny

That's correct; no nuts on induction. Cheese and artificial sweeteners are limited on induction, too.

I'm confused on the cream cheese amount, though... the usual "brick" package is 8 oz. Was that a typo?

no, here at my Super Wal- Mart they sell 3 oz blocks...

Jen

Oh! I've never seen that. :daze: Thanks.

I tried this recipe tonight and I don't think it turned out right. I think that the recipe needs more Cream Cheese added to it, so I am going to make another batch later this week and add 3 3oz. packages of cream cheese or 1 8oz package.

Another question, how big do you make the cookies. I dipped out teaspoons onto a cookie sheet and I only made 30 cookies? Are you doubling the recipe to get to the 72 count?

I used chopped up almonds (very finely chopped) because I have yet to be able to find any almond flour in this area. Which could account for the weirdness!

The cookies have a good taste but I am sure would taste better if they had more cream cheese in them since only adding 1 3oz package means there is more butter in the recipe than cream cheese!! And that's what they tasted like tonight butter nut cookies! :-)

Anyways, I can't wait to try them with the extra cream cheese in them! I will let you all know how they turn out! ;-)

Bug

I wondered, too, about the butter. I thought that perhaps it should be 1 stick, rather than a cup. My fear is the amount of almonds it would take to grind into that much "almond flour" would contain a whole lot of carbs, and a tremendous amount of calories, besides. I'm sure it wouldn't be "legal" for induction, but they sure do sound yummy, and I'll be trying the recipe in another few weeks, after I lose some more. (I don't dare chance it yet).

Can't wait to try these...I'll have to lose some more weight though before I indulge..lol...

Are these crumbly? If they are, you might want to sub some gluten flour for the almond flour - about 3/4 cup might work