Deconstructed Chocolate Cannoli Cookies Recipe

Ingredients

• ½ cup (1 stick) unsalted butter (or coconut oil if dairy-free), softened
• 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free), softened
• ¾ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 large egg
• 1 teaspoon almond extract or other extract of choice, such as orange, lemon, or vanilla
• 2 cups blanched almond flour
• ¼ cup coconut flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon baking powder
• Pinch of fine sea salt

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper and grease the parchment.
2. In a large bowl, cream the softened butter and cream cheese with a hand mixer for 1 minute. Add the sweetener and continue mixing until creamy. Add the egg, extract, and salt and mix again. Add the flours, cocoa powder, baking powder, and pinch of salt and mix well to combine.
3. Scoop up a heaping tablespoon of the dough and roll it into a ball between your hands, then place it on the greased parchment. Repeat with the rest of the dough, placing the balls about 2 inches apart. Bake for 12 to 15 minutes, until fine cracks form on the tops of the cookies. Let the cookies cool completely on the pan.
4. Store extras in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.