Almond Candy Cane Cookies

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www.theconsciousplantkitchen.com

These Almond Candy Cane Cookies are made with almond flour to bring out classic holiday flavors. Compared to classic almond candy cane cookies, my recipe has no flour, no eggs, and no butter and only needs 4 basic pantry ingredients for easy gluten-free Christmas cookies.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-candy-cane-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

cool down15

Total Time37

Servings: Candy Cane Cookies

Calories: 119.4kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour note 1
⅓ cup Powdered Sugar note 2
2 ½ tablespoons Water note 3
3 tablespoons Candy Cane crushed, about 2 candy canes (note 4)

Optional

½ teaspoon Almond Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Set aside.
Place the unwrapped candy canes in a Ziploc bag, close it firmly, use a rolling pin to tap the candy cane on a strong surface, and crush it into tiny pieces - avoid too big chunks. Set aside.
In a large mixing bowl, stir almond flour, powdered sugar, crushed candy cane, and water.
Stir to combine and form a sticky dough. You may have to lightly grease your hands and squeeze the ingredients to bring the dough together.
Grab about 2 tablespoons of dough, roll it into a ball, then roll it into a long cylinder, and bend the top to form a candy cane shape. Place on the cookie sheet leaving a thumb of space between each candy cane cookie.
Bake the cookies for 12 minutes at 350 °F (180 °C) until dry and lightly golden on the bottom edge.
Let the cookies cool down on the cookie sheet at room temperature for 15 minutes, then on a cooling rack.
If you like, drizzle my vegan royal icing recipe on top.

Notes

Note 1: You can't use this recipe with all-purpose flour. For a nut-free shortbread recipe use my vegan shortbread recipe and add crushed candy cane to the dough.

Note 2: You can use sugar-free powdered erythritol or powdered allulose.

Note 3: You can use any brand of candy canes we love Yum Earth for a healthier choice. Decrease the amount of crushed candy cane for a less sweet cookie.

Note 3: Almond extract is optional. You can use vanilla extract instead or leave it out.

Storage: You can store the cookies in an airtight container in the fridge for up to 4 days. You can also double or triple the recipe.

Nutrition