Ingredients:
Cookies
- 1 Cup Coconut Flour
- 2oz Unsweetened Baking Chocolate
- 1/4 Cup cocoa powder
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 Cup Prairie Farms Butter, Unsalted, softened
- 8oz package Prairie Farms cream cheese
- 1 Cup Sugar Substitute
- 1 tsp Instant Coffee
- 4 large eggs
Frosting
- 2oz Unsweetened Baking Chocolate
- 1/4 Cup Prairie Farms Butter, Unsalted, softened
- 1 Tbsp Coconut Oil
- 1/2 Cup Confectioner's Sugar Substitute
- pinch sea salt
Directions:
- Preheat the oven to 350°F.
- In a small bowl melt baking chocolate in microwave in 20 second increments until smooth. Set aside.
- With a stand mixer, beat cream cheese, butter, sugar substitute, and vanilla extract on high until combined.
- Mix in the eggs one at a time until each is fully incorporated into the batter.
- Add melted chocolate and beat dough until blended.
- Add coconut flour, cocoa powder, baking powder, instant coffee and salt. Mix until fully incorporated. Dough will be thick.
- Using your hands, roll dough into balls (about the size of a ping-pong ball) and place on a parchment lined baking sheet. Flatten cookies slightly using the bottom of a drinking glass.
- Bake cookies for 15-20 minutes. Be careful not to over bake. Let cool completely before icing.
Frosting
- In a microwavable bowl, melt butter and baking chocolate in 10 second increments until smooth. Stir in confectioners sugar substitute, coconut oil, instant coffee, and sea salt until combined.
- Frost each cookie with about a teaspoon of icing. Let set about 5 minutes and then enjoy!