Imagine biting into a cookie that looks like the iconic Halloween candy corn but is packed with wholesome ingredients that actually nourish your body! These Healthy Candy Corn Sugar Cookies are about to revolutionize your dessert game, proving that delicious can also mean nutritious. Whether you're a health-conscious foodie, a Halloween enthusiast, or simply someone who loves stunning treats that taste as good as they look, this recipe will have you falling head over heels.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup honey
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- Yellow and orange food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Ensure the baking sheet is clean and dry to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk together thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, cream together softened butter, coconut sugar, and honey until the mixture becomes smooth and slightly fluffy, about 2-3 minutes using an electric mixer.
- Add the egg and vanilla extract to the butter mixture, beating until completely incorporated and the mixture is uniform in texture.
- Gradually fold the dry ingredients into the wet ingredients, mixing until a soft, cohesive dough forms. If the dough seems too sticky, refrigerate for 15 minutes to firm up.
- Divide the dough into three equal portions. Leave one portion plain, and tint another portion yellow and the last portion orange using natural food coloring.
- On a clean surface lightly dusted with coconut flour, roll out each colored dough to approximately 1/4 inch thickness.
- Layer the doughs in candy corn order: white (bottom), then orange, then yellow. Gently press layers together to adhere.
- Using a sharp knife or cookie cutter, cut the layered dough into triangular candy corn shapes.
- Carefully transfer cookies to the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and cookies are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect dough consistency.
- Chill for Success: If your dough feels too sticky, don't panic! A quick 15-minute refrigeration will make it much easier to handle.
- Natural Food Coloring: Opt for natural food coloring or use ingredients like turmeric for yellow and beet juice for orange to keep things extra healthy.
- Precision is Key: Use a sharp knife or cookie cutter to get those classic candy corn triangles looking picture-perfect.
- Cooling is Crucial: Let cookies cool completely to allow them to set and develop their ideal texture.
- Storage Hack: Use parchment paper between layers when storing to prevent sticking and maintain cookie integrity.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 2g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
