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.

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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