Candy Cane Sugar Cookies
Author: Katie at WHOLELOVELYLIFE.COM
Recipe type: Treats + Snacks
Prep time:
Cook time:
Total time:
Serves: 50 cookies
- 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
- In a medium size bowl combine coconut flour, tapioca four, sugar, sea salt and baking soda. Mix well.
- In a small bowl combine coconut cream, coconut water, vanilla extract, zest from 1 lemon, coconut oil and 3 eggs. Mix well.
- Combine dry and wet ingredients using a mixer.
- Dust counter lightly with tapioca flour.
- Take half the dough and knead slightly with hands to bring it together then role carefully until about ⅛" - ¼" thick.
- Cut out using a round cookie cuter or glass (I used a glass that was 2"D).
- Lightly brush with melted coconut oil.
- Crush candy cane in a baggie and top each cookie with a small sprinkle.
- Lightly press candy cane with hands to ensure it is stuck to cookie.
- 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/
3.5.3226