Step 1

In a stand mixer fitted with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.

Step 2

Turn the mixer to medium, then add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.

Step 3

Add the cream cheese, vanilla and almond extract and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.

Step 4

Gather dough with hands and knead just until it sticks together (add 1 tablespoon of almond flour at a time as needed if dough seems too wet). Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes (or up to 2 days).

Step 5

Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap dough disc from the fridge.

Step 6

Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the cookie dough sheet in the freezer for 10 minutes.

Step 7

Remove the cookie dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart then place in the freezer again for 10 minutes (to prevent spreading). Repeat with any scraps.

Step 8

Preheat oven to 325° F.

Step 9

Bake cookies, one sheet at a time, on the middle rack for 13-17 minutes, rotating the pan halfway, or until edges are light golden brown (do not overbake).

Step 10

Allow cookies to cool on baking sheet for 15 minutes then transfer to a cooling rack until cool. (cookies will continue to bake & harden)

Step 11

Frost or decorate cookies as desired.

Step 12

In a medium bowl, combine the powdered sweetener with coconut cream until smooth. Add almond milk or lemon juice as needed to desired consistency.