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yield: 24prep time: 40 minutes cook time: 15 minutes total time: 55 MINUTES

Ingredients

• 1 cup of coconut flour
• 1 ½ teaspoon of baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• 4 ounces of full-fat cream cheese, softened
• 1 cup granulated sugar substitute
• 4 eggs, room temperature
• 1 teaspoon of vanilla extract
• 1 cup of finely chopped salted pistachios, reserve 1/4 for icing 
• 1-2 drops of green food coloring, optional 

Keto Vanilla Glaze:

• 1/2 cup of confectioners’ sugar substitute
• 3 tablespoon of heavy whipping cream
• 1 teaspoon of vanilla extract
• 1/4 cup of finely chopped pistachios to sprinkle on top of the iced cookies

Instructions

1. Pre-heat oven 350 degrees
2. Stir together coconut flour, baking powder, salt and set aside the dry ingredients.
3. In a separate bowl, beat together butter, cream cheese, sugar substitute, vanilla extract, until fully combined using an electric mixer set to medium speed.
4. Next, add the eggs one at a time, and beat well after each addition.
5. If adding the optional food coloring do so at this time.
6. Add dry ingredients to wet mixture, stir until fully combined.
7. Stir in 3/4 cup of finely chopped pistachios.
8. Next, chill the dough for at least ½ hour.
9. Using a small cookie scoop add the cookies to a lightly greased cookie sheet or parchment-lined sheet.
10. Flatten slightly each ball onto the prepared cookie sheet.
11. Bake for 15-18 minutes or until lightly brown around the edges.
12. Allow cookies to cool for 30 minutes before drizzling the vanilla glaze.
13. Store cookies in the refrigerator for up to 5 days and freeze for up to 3 weeks.

Keto Vanilla Glaze

1. In a small bowl combine sugar-free confectioner’s sweetener, vanilla extract, and heavy whipping cream.
2. Drizzle the glaze over the fully cooled cookies.
3. While the glaze is still wet add the reserved chopped pistachios.