Gluten Free Chesapeake Cookies
  • ½ cup or 60g coconut flour
  • ¼ cup or 60g cream cheese, softened
  • 1 egg (I use large)
  • ½ cup or 115g butter, softened (1 stick in US)
  • Sugar substitute equivalent to ½ - ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • generous pinch salt
  • ⅓ cup or 50g 70% dark chocolate (try to find sugar free if you want the lowest carb count)
  • ½ cup or 50g chopped pecans
  1. In a large mixing bowl, cream together the butter, cream cheese and sweetener of choice
  2. Add the vanilla extra and egg. Beat until smooth.
  3. Add the coconut flour, baking powder and salt. Beat until all the ingredients are combined.
  4. Fold in the chocolate and pecans until evenly distributed.
  5. Lay a piece of parchment paper down and transfer the mixture to resemble a log shape about 3 inches in diameter. Use the paper to help with shaping as the dough will be very sticky.
  6. Place in the fridge to firm up for at least an hour.
  7. When ready to bake, preheat the oven to 180C/350F degrees and line a baking tray with parchment paper.
  8. Remove the dough from the fridge and cut into ½ inch slices.
  9. Place the slices on the baking tray and transfer to the oven.
  10. Bake for 15-18 minutes until golden brown.
  11. My yield was 16 3 inch cookies. It will depend on how long you form your roll and how thick you cut your slices.
Recipe by Lydia's Flexitarian Kitchen at