White Chip Drizzled Bone Cookies

White Chocolate Drizzled Bone Cookies

Yield: ~12 cookies
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 45 minutes
  • Total Time: 1 hour, 5 minutes


For the Bone Cookies:

  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon cream cheese, softened
  • ⅓ cup Confectioners Swerve
  • ¼ teaspoon vanilla
  • ¼ teaspoon almond extract
  • ¾ cup plus 2 tablespoons almond flour
  • 2 tablespoons coconut flour
  • Pinch of salt

For the Drizzle:


  1. Preheat the oven to 325°F.  Line a cookie sheet with parchment paper.
  2. In a medium bowl, beat together the butter, cream cheese, and Confectioners Swerve with an electric mixer until fluffy.
  3. Add the vanilla and almond extract, then mix until combined.
  4. Add the almond flour, coconut flour, and salt then mix again until well incorporated.
  5. Place the cookie dough between 2 pieces of parchment paper and roll until ¼-inch thick.
  6. Cut the dough using a bone-shaped cookie cutter.  Be careful, as the dough is very delicate.
  7. Using an offset spatula, transfer the cookie dough bones to the lined cookie sheet.
  8. Bake until the bones are lightly browned around the edges, about 7 minutes.
  9. Allow the bones to cool completely on the cookie sheet.  They will firm up as they cool.
  10. Place the ½ cup white melting wafer in a small bowl and microwave in 10-second intervals, stirring in between, until melted.
  11. Transfer the melted wafers to a piping bag or zip-top bag.
  12. Drizzle the melted wafers onto the cookies.
  13. Place in the refrigerator until the melted wafers have firmed up, about 10 minutes.
  14. Enjoy right away or store in an airtight container at room temperature for up to a week.