This is a great go-to recipe for a stand-in for traditional sugar cookies. They are great for the holidays because they can be dropped on a baking dish or rolled out and cut with cookie cutters. They can also be frosted with a Maximized Living approved frosting. You won’t be disappointed!

Advanced & Core Plan Approved


  • Cookie
  • 2 ½ cups almond flour or cashew flour (for a more buttery-tasting cookie)
  • 1 free range organic egg
  • ¼ cup erythritol (like Swerve) or ¼ teaspoon of liquid stevia (more may be needed, just taste the batter)
  • ½ tsp baking soda
  • 1 tsp pure vanilla
  • ¼ tsp sea salt
  • 2 tsp coconut oil or melted grass-fed butter
  • Frosting
  • 1 bar organic cream cheese
  • ¼ cup erythritol (like Swerve)
  • Few drops of liquid stevia
  • 1 teaspoon vanilla
  • 2 tablespoons butter (do not melt)
  • for chocolate: 1-2 teaspoons cocoa powder
  • for strawberry: 5-6 organic strawberries, smashed


  1. Cookie
  2. Depending on how big you want them, take the batter and form it a bit in your hand and place on a parchment lined baking sheet or Silpat.
  3. Bake at 350 degrees for 10 minutes or until golden brown.
  4. NOTE:  Chill for about an hour before rolling out if you want to use cookie cutters. (Roll out on parchment paper- TRICK:  put a slightly damp paper towel under the parchment paper to keep if from sliding around on you.  You may need to dust with extra almond flour to keep from sticking)
  5. Frosting
  6. Let cream cheese and butter come to room temperature in a bowl.
  7. Add remaining ingredients and beat with a hand mixer until blended and smooth.