Cookies & Cream (low Sugar) Recipe

Prep and heat

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat; set aside.

In a medium bowl whisk together almond flour, coconut flour, baking powder, and sea salt until evenly combined. This helps remove lumps and distributes leavening.

In a separate large bowl or the bowl of a stand mixer, cream the softened butter and granulated erythritol together on medium speed for about 2 minutes until light and slightly fluffy. Scrape down the sides as needed.

Add the egg and 1 teaspoon vanilla extract to the butter mixture and mix until incorporated, about 30 seconds.

Gradually add the dry flour mixture to the wet ingredients and mix on low until a soft dough forms, 30–60 seconds. The dough should be moist but hold together; if it seems crumbly, add 1 teaspoon water or an extra tablespoon of softened butter.

Place the sugar‑free sandwich cookies in a zip-top bag and crush them with a rolling pin or pulse in a food processor into coarse crumbs. Aim for a mix of fine crumbs and small chunks (pea-sized). Measure and reserve about 3/4 of the crushed cookies for mixing into the dough and save the rest for topping or garnish.

If using the optional cocoa powder, stir it into the crushed cookies to deepen the chocolate flavor.

Fold the reserved crushed cookie pieces into the prepared cookie dough using a spatula or low mixer speed until evenly distributed.

Portion the dough into 12 equal pieces (about 1 tablespoon each for bite-size cookies or 1.5 tablespoons for slightly larger). Roll gently into balls and place on the prepared baking sheet about 1.5 inches apart. Slightly flatten each ball with the palm so they are about 1/3 inch thick — these cookies do not spread much.

Sprinkle a few crumbs of the reserved crushed cookies on top of each flattened cookie and press lightly so they adhere.

Bake on the center rack for 10–12 minutes, or until the edges are lightly golden and the centers are set. Because almond flour browns faster, watch closely at the 9-minute mark.

Remove from oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling firms the crumb and makes them easier to fill.

While the cookies cool, prepare the cream filling. In a medium bowl, beat the softened cream cheese with the powdered erythritol and 1/2 teaspoon vanilla extract until smooth and free of lumps. Use a handheld mixer or whisk; scraping the bowl occasionally.

In a separate chilled bowl, whip the cold heavy cream to soft peaks (about 1–2 minutes on medium-high speed).

Fold the whipped cream gently into the sweetened cream cheese until uniform and light. Do not overmix; you want a fluffy, spreadable filling.

Once cookies are completely cool, spread about 1 teaspoon of the cream filling on the flat side of half the cookies (if you made 12 cookies, use 6 as bottoms). Top each filled cookie with another cookie to make sandwiches and press gently to distribute the filling to the edges.

Optional: sprinkle the tops with the remaining crushed-cookie crumbs and a tiny pinch of flaky sea salt to enhance chocolate and cream contrast.

Refrigerate assembled cookie sandwiches for at least 20–30 minutes to let the filling set and flavors meld. Store in an airtight container in the refrigerator for up to 5 days. For firmer cookies, chill longer; for softer sandwich cookies, serve soon after assembly.