These cream cheese slice and bake cookies are nut-free. They bake up similarly to sugar cookies. They can be dipped into chocolate and sprinkled with nuts or eaten as is. This a great recipe to keep on hand because they need to be frozen before sliced and baked, meaning you can keep them in stock and ready to bake whenever you need a sweet fix.
Combine cream cheese, confectioner’s sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together well. Add the egg and vanilla extract and mix together well.
Add the coconut flour, baking powder and salt. Mix well.
Place dough onto cling wrap and form into a log that is 2” in diameter and about 12” long. Freeze until firm, about 1 hour.
Slice cookies into ½” rounds with a sharp knife.
Bake cookies at 375 F for 8-10 minutes. Allow to cool completely before removing cookies from the baking sheet to a cooling rack.