Day 4, Cookie 4! This week has been so much fun coming up with different HOLIDAY COOKIES, so much so that I decided to do a Holiday Cookie Series! I think I have one or two more after this one and then I will retire my cookie apron for a bit.  But until I do, please enjoy these GRAIN FREE CANDY CANE COOKIES {Nut + Egg Free}.

These are crispy on the outside, soft and chewy in the center and adorned with CHOCOLATE stripes.  Which by the way, I feel like I should win a prize that I was able to develop 3 other cookies this week without chocolate.  This is sort of a miracle.  No really. Like of miraculous proportions; I take chocolate pretty seriously.

So when I was shopping for my SPRITZ cookie press yesterday so I could make THESE, I also stumbled upon the cutest CANDY CANE cookie cutter.  How could I resist? I couldn’t. And didn’t. Which brings us to today! And if you missed out on the Grain Free “Sugar” Cookies or Gingerbread Men, from this week’s HOLIDAY COOKIE SERIES, go check those out too!!

Ingredients:

For the Candy Cane Cookies:

• 1/2 cup coconut flour
• 1/4-1/2 cup arrowroot flour
• 1/4 cup coconut oil, melted
• 1/2 cup flax milk or coconut milk
• 1 teaspoon real peppermint extract
• 1/4 cup local honey
• Pinch salt
• 1/2 teaspoon baking soda
• Red vegetable based food dye

For the Chocolate Stripe:

• 1/2 cup dark chocolate chips (soy, dairy free)
• 1 teaspoon coconut oil

For the White Stripe:

• 1/4 cup palm shortening
• 2 teaspoons coconut cream (separated top of coconut milk works also)
• 10 drops vanilla creme liquid stevia

1. Preheat oven to 350
2. To make the cookies, combine all ingredients, starting with only 1/4 cup of arrowroot flour.
3. Let the ingredients sit for a few minutes to thicken
4. You should be able to roll the dough into a ball, if it is too wet to roll out, add more arrowroot, one tablespoon at a time, until it becomes easier to roll
5. Roll the dough out to about 1/8 of an inch thinner; thicker will be a softer cookie, thinner will be crispier
6. The thinner you roll the more fragile as well
7. Use your candy cane cookie cutter to make the cookies then carefully transfer them (I used a thin spatula) to a parchment lined baking sheet
8. Bake them anywhere from 10-16 minutes, depending on desired crispness, watching to prevent burning
9. Remove from oven and allow to cool
10. To make the chocolate icing, combine ingredients and melt them
11. Allow them to cool and thicken then pipe them with a pastry bag or sandwich bag with the tip trimmed
12. To make the white frosting, combine those ingredients, blend with a stick blender and pipe using the same method as step 10