Sugar Free Candy Corn Cookies

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Nutritional Info

Serving Size 1 cookie

Servings 24

Calories 110

Net Carbs 1 gram

Total Fat 10 grams

Protein 3 grams

Ingredients

2 1/4 cups almond flour

3 Tablespoons coconut flour (or oat flour)

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup granulated Swerve Sweetener

1 large egg, room temperature

1 teaspoon vanilla extract

5-8 drops yellow gel food coloring

1-2 drops red gel food coloring

Instructions

Whisk together flours, xanthan gum and salt.

Beat butter with Swerve til incorporated and beat in egg and vanilla til well combined.

Beat in almond mixture til dough clings to beaters.

Divide dough into three equal parts. Color one part bright yellow with 3-5 drops of food coloring and color one part with 2-4 drops yellow food coloring and 1-2 drops red food coloring until it is a bright orange.

Pat each piece into a rectangle about 4-5 inches in diameter and stack the rectangles in desired order and press together, straightening the sides as much as possible, (use a flat kitchen implement to press against the sides to dstraighten) Wrap tightly in plastic wrap and chill at least one hour.

Remove from fridge and cut into slices a little more than 1/4 inch thick. Cut each slice into 4-5 triangles. Lay triangles about 1 inch apart on prepared baking sheets and press down lightly with palm of hand to flatten  slightly to about 1/4 inch thick.

Bake 10-12 minutes til slightly puffed and just barely beginning to brown (they won’t feel set, but will set as they cool))

Remove from oven and let cool on pan.

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