Keto Half Moon Cookies
Half Moon Cookies! WOW! Really? Yes, I reconstructed Half Moon Cookies to be keto friendly. They are sweet and light with both vanilla and chocolate frosting. They are just, YUM! Half Moon Cookies are just one of those treats that bring you back to your childhood. I remember when I was given extra money to get a Half Moon Cookie during school lunch. It is just a timeless classic that my kids experienced the same as I did getting Half Moon Cookies in school.
I’m in a New York State of Mind!!!
Half Moon Cookie was created in New York. However, anyone from other parts of the United States may not have these delicious cookies as part of the offerings in their cafeterias. Where it was originally created in NY it is called a “Half Moon Cookie”. When they were introduced in NYC they were called “Black and White Cookies” and are shortbread flat cookies with fondant icing. Even the base of this cookie is different in other places. The classic is a vanilla cake base cookie that is slightly dome-shaped with vanilla and chocolate frosting, but there are also just chocolate-based ones as well. While you may not have had these as a kid you can certainly enjoy them now and I am sure you will love them as much as I do. 😉
Milk and Cookies Anyone?
Almond Milk that is!!
My recipe is the classic slightly dome-shaped vanilla cookie with chocolate and vanilla frosting. These are the cookies that I grew up with and so did my kids.
Isn’t it strange how other parts of the country can have the same cookies, but they can be altered in some ways and called different things? Tell me in the comments below if you have this cookie in your area and if so what is it called where you are.
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo-Keto Half Moon Cookies
- Serves: 12 Cookies
- Serving size: 1 cookie
- Calories: 289
- Fat: 28
- Carbohydrates: 5
- Sugar: 1
- Sodium: 108
- Fiber: 3
- Protein: 5
- ½ cup butter
- ¾ cup powdered erythritol We use this
- 2 eggs
- ¼ cup heavy cream
- ¼ cup almond milk
- 1 ½ cup almond flour We use this
- ¼ cup coconut flour We use this
- 1 tsp baking powder
- 1 tsp vanilla
- ½ cup heavy cream
- 3 oz cream cheese softened
- 6 Tbsp butter softened
- ½ Tbsp liquid stevia or to taste We use this
- 1 ½ Tbsp cocoa powder We use this
- Preheat oven at 350°F
- Line 2 cookie sheets with parchment paper, set aside.
- In a medium size bowl, stir together almond flour, coconut flour, and baking powder. Set aside.
- In a separate bowl, cream together butter and erythritol until smooth.
- Beat in eggs and vanilla.
- Blend in dry ingredients a little at a time until well incorporated.
- Drop dough in cookie mounds on cookie sheet.
- These cookies will spread a little bit so leave a little bit of room between them.
- Bake for 6-8 minutes until brown on the bottom.
- Let cool completely before removing from cookie sheets. Frost and enjoy.
- Add softened butter and cream cheese into a bowl and mix together with an electric mixer until smooth.
- In another bowl, mix heavy cream until it is formed into whip cream.
- Add whip cream into cream cheese mixture.
- Add stevia and blend all together.
- Cut frosting in half and add half to another bowl.
- Put in cocoa powder into one of the frosting bowls and mix until fully incorporated.
- Frost half of the cookies with the vanilla frosting and half with the chocolate frosting.
- Store in an air tight container in the refrigerator.
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