Instructions

1. Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper or lightly butter the cookie sheet.
2. In a small bowl measure carefully the coconut flour being sure NOT to pack the flour into a measuring cup. I like adding it by tablespoons into the measuring cup to ensure it's the correct measurement. Then add the baking powder and salt to the bowl and combine well.
3. In a large bowl or stand-up mixer, beat the butter, cream cheese, vanilla extract, and granulated sugar substitute on the high setting for 3-4 minutes, until light and fluffy. Be sure to scrape the bowl with a spatula a couple of times to ensure the mixture is fully incorporated.
4. Next, reduce the speed to medium and begin to add the coconut flour a few tablespoons at a time. Combine the mixture well being sure to scrape the bowl until it is fully combined.
5. Using a small cookie scoop or tablespoon add the cookie dough balls onto the parchment-lined baking sheet about an inch apart, and gently press down on each cookie with your fingers to slightly flatten.
6. Bake for 18-20 minutes, until lightly brown around the edges. Transfer to a wire rack and allow the cookies to cool before adding the icing.
7. Make the icing while the cookies cool. I recommend that you not make the icing before to ensure it does not begin to set and make it difficult to ice the cookies.
8. Store the cookies in the refrigerator in an airtight container or for up to 5 days or 3 weeks in the freezer.

Vanilla Sugar-Free Icing

1. In a small bowl combine the powdered sugar-free sweetener, 1/8 teaspoon of salt with the 2 tablespoons of heavy cream and vanilla extract. If the icing is too thick you can thin it down with a little more heavy cream.
2. Add a small dollop of icing to each cookie and allow the icing to set before eating or storing.