Candy Cane Cookies

Recipe makes 12 cookies


½ cup coconut flour
⅔ cups HLTH Code Vanilla
¼ tsp baking powder
½ tsp xanthan gum
¼ tsp salt
1 cup sugar-free sweetener of choice
¼ cup butter
1 large egg
red food coloring


Preheat the oven to 350°F/177°C and line a baking sheet with parchment paper. Whisk together the coconut flour, HLTH Code Vanilla, baking powder, xanthan gum, and salt in a large bowl. Cream the butter with the sweetener in a separate bowl, until smooth and fluffy. Add the egg, and carefully mix with the dry ingredients.

Divide dough into 2 balls, add the red coloring in 1 ball, and knead until the coloring is evenly incorporated. Divide each dough ball into 12 small balls, roll each ball into a long line, and then intertwine one line of each of the two colors to make candy cane-shaped cookies.

Transfer to a baking sheet and bake for 10-12 min until golden brown on the edges. Cool completely and store in an airtight container.

Nutritional breakdown per cookie (recipe makes 12 cookies)

101 Calories
6g Protein
5g Fat
9g Fiber
18g Total Carbs
9g NET Carbs