Cookies are my year round favorite. They taste good, they are easily portioned and most are easy to make. Cookies seem to be a holiday staple so I thought I would put a bunch of recipes together in one place for easy holiday baking and cookie swaps.

  • I use a cookie scoop for all my cookies, easiest way to figure out the macros and portions.
  • I line all my pans with parchment paper (Not Wax Paper).
  • I use Pyure (my favorite sweetener) for all of them no matter what they call for, I do use Swerve Brown when brown sugar is called for.
  • The right sweetener makes all the difference when you are baking, if you don’t like your sweetener, you won’t like your cookies.
  • I usually start with half the sweetener and taste it, then add more until it’s good. Different sweeteners have different sweetness levels.
  • Don’t touch until cooled, and don’t package until they are 100% cooled. They get “wet” if there is any heat left in them.

Butter Pecan Cookies – These are like the store bought Pecan Sandies, you could easily swap out the pecans for something else, this is a great shortbread cookie base.

Peanut Butter Cookies – Probable the one I make most often, definitely a favorite with my family and friends.

GORP Cookies – These have a little bit of everything, one of my favorites…add or eliminate the ingredients you choose.

Ginger Snap Cookies – I love these, they scream Christmas to me, but I make them all year.

Chocolate Peanut Butter Bacon Cookies – Good as is and easily made without the bacon if you want. I have done both.

Chocolate Chip Cookies – Not a perfect tollhouse cookie, but still quite tasty.

Chocolate Chip Cookie Dough Bites –  Technically a fat bomb, but so good, I had to add it here.

Amaretti Cookies – I like these better than the original non-keto ones.

Cinnamon Butter Cookies – A very soft cookie, but great. (I suggest almond flour, not almond meal)

Cream Cheese Cookies – Simple and easy to flavor with add ins or extracts. I skip the wrapping and chilling and just use a cookie scoop on these.

Meringue Cookies – I love these things, use extract to flavor them.

No Bake Cookies – Similar to a haystack cookie, but with coconut.

Pumpkin Snickerdoodle – A very soft cookies, cool completely before touching or packaging.

Snickerdoodle – Another one of my favorites.

Chewy Cream Cheese Cookies


  • 4 tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup sweetener
  • 1 egg
  • 1 teaspoons vanilla
  • 3 cups almond flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • Optional:
  • Add 1/2 tsp flavor extracts, almond, peppermint, cake batter….
  • Top with sweetener & cinnamon
  • Top with chocolate chips, nuts, coconut….
  • Frost with favorite frosting once cooled


  1. Preheat oven to 375 degrees.
  2. Line pan with parchment paper
  3. In a large bowl, beat cream cheese, butter, sweetener, egg, and vanilla with a hand beater or stand mixer. Make sure it is well blended.
  4. Slowly add almond flour, baking powder and salt.
  5. The mixture will be sticky. Form a large ball and just manipulate it a bit and it loses the stickiness. Might be easier to finish mixing by hand.
  6. Form 1 inch ball and place on prepared baking sheet.
  7. Flatten a little so they are flat on the top but still very thick.
  8. Add toppings if desired
  9. Bake for 13 minutes or until they just start to brown.
  10. Allow to mostly cool on the baking sheet and then move to cooling rack.
  11. If frosting, wait until completely cooled.


  • These would also make a WONDERFUL thumbprint cookie. Fill with a berry filling, chocolate or even cream filled (after cooling) 

Coconut Cookie Bombs

These are very versatile and amazing. Like the Magic Cookie Bars you might have had as a child.


  • 1/4 c. coconut oil, melted
  • 4 tbsp. butter, softened
  • 2-3 tbsp. sweetener
  • 4 egg yolks
  • 1 tsp vanilla
  • 1 c. SF  chocolate chips / white chocolate chips
  • 1 c. coconut flakes
  • 1/2 – 3/4 c. roughly chopped walnuts / macadamia nuts


  • Preheat oven to 350° and line a baking sheet with tin foil AND parchment paper.
  • (For easy clean-up)
  • In a large bowl stir together coconut oil, butter, sweetener, vanilla, and egg yolks.
  • Mix in chocolate chips, coconut, and nuts.
  • Drop batter by the spoonful onto prepared baking sheet and bake until golden, 17 minutes.
  • There will be puddles of grease, leave them to cool and they will reabsorb the fats.

Sugar Cookies

I haven’t made these yet, but they have great reviews


  • 2 oz Cream Cheese
  • 1 cup Mozzarella shredded
  • 3 tbsp Butter softened
  • 1/2 cup Sweetener
  • 2 Egg Whites
  • 2 tsp Vanilla
  • 1 cup Almond Flour
  • 1 tsp Baking Powder


  • Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute.
  • Mix well to combine.
  • In a separate bowl cream butter, sweetener, vanilla and egg whites.
  • Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
  • Add cream cheese mixture to the flour mixture. Stir.
  • Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
  • Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
  • Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
  • Cool on rack. Serve!

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