85g butter
85g cream cheese
125ml xylitol icing
1/4 tsp baking powder
1 tsp of essence e.g. banana, lemon, etc.
1/2 tsp Himilayan salt
2 cups almond flour


2 cups xylitol icing sugar
125ml butter or coconut oil
1 tsp essence of choice
2 – 4 tbls almond milk
food colouring



In a glass bowl, cream the butter and cream cheese together with an electric mixer. Microwave for a few seconds to soften if need be. Add the rest of the ingredients excepting the flour and continue to cream for a few minutes. Stir in the flour and cover the bowl with cling film and chill very well for at Ieast one hour. Put the doe onto a Silpat or silicone mat and roll out to 1cm thick. Cut out with a cookie cutter gently removing them and placing them onto a greased baking sheet. As the doe starts to warm, it will become a little difficult to work with. Place it back into the fridge to cool again before continuing. Use up all the doe. Bake the cookies on 150° C for 30 minutes. Turn the oven down to 80° C and leave for a further 30 minutes. Turn off the oven and leave the cookies to cool in the oven. Remove and leave  outside to cool completely. If the cookies still feel too soft, place them back into the oven at 80° C for 15 minute intervals or until you are satisfied with them.


Put all the ingredients in a bowl starting with 2 tbls of almond milk.  If need be, add more almond milk to get the correct consistency. Decorate the cookies.


The cookies can be decorated with a frosting but it is not necessary. They’re delicious as is.

Adapted from Mariamindbodyhealth

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