Candy Cane Sugar Cookies
Author: 
Recipe type: Treats + Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 50 cookies
 
Paleo, Grain Free, Gluten Free, Dairy Free, Vegetarian, Pescatarian
Ingredients
  • 1½ cup coconut flour
  • 1½ cup tapioca flour + extra for rolling out
  • ½ cup organic coconut or cane sugar
  • 1 can coconut milk (for coconut cream and coconut water)
  • ¼ cup coconut cream (refrigerate a can of coconut milk and scoop out just the hardened cream)
  • 2 Tbsp coconut water (water from coconut milk can)
  • 3 eggs
  • 1 tsp vanilla extract
  • ½ cup coconut oil melted + extra for brushing top of cookies
  • zest from 1 lemon
  • ½ tsp sea salt
  • ¼ tsp baking soda
  • 2-3 organic candy canes crushed
Instructions
  1. In a medium size bowl combine coconut flour, tapioca four, sugar, sea salt and baking soda. Mix well.
  2. In a small bowl combine coconut cream, coconut water, vanilla extract, zest from 1 lemon, coconut oil and 3 eggs. Mix well.
  3. Combine dry and wet ingredients using a mixer.
  4. Dust counter lightly with tapioca flour.
  5. Take half the dough and knead slightly with hands to bring it together then role carefully until about ⅛" - ¼" thick.
  6. Cut out using a round cookie cuter or glass (I used a glass that was 2"D).
  7. Lightly brush with melted coconut oil.
  8. Crush candy cane in a baggie and top each cookie with a small sprinkle.
  9. Lightly press candy cane with hands to ensure it is stuck to cookie.
  10. Bake at 350 degrees for 15 min.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/candy-cane-sugar-cookies-grain-free-dairy-free-refined-sugar-free/