Candy Corn Sugar Cookies
I am always looking for ways to make our son feel excited about his food. There are a lot of simple ways to put a twist on your child's favorite meals. Check out my Let's Get Spooky post for easy and affordable tips for Halloween. I found this idea for candy corn inspired sugar cookies and I knew I could apply this technique to a Keto-friendly recipe. For those of you currently on the Keto diet you already know this recipe won't actually include candy corn.... or sugar - but they will be cookies! The sugar cookie recipe is directly from the KetoDietCalculator with the only additional ingredient being the food coloring.
Ingredients
110 g Coconut flour, Bob's Red Mill
200 g Raw egg, mixed well
160 g Coconut oil
140 g European-style butter
Red and yellow food coloring
Optional: non-nutritive sweetener
Measure out and melt the butter and coconut oil, then combine the remaining ingredients (except the food coloring) and stir well. If you're new to keto, the dough won't resemble a typical cookie dough. This recipe will have a consistency closer to mashed potatoes - this is normal.
Divide the dough equally into three separate bowls. Leave one portion of dough as is, add only yellow food coloring to another, and the last portion will have both yellow and red food coloring. These will represent the three colors of our candy corn. Cover the bowls and place in them the fridge for 1 hour.
Line a loaf pan with parchment paper and remove the bowls from the fridge. Place the uncolored dough into the loaf pan first. You can use a spoon, off-set spatula or your fingers to press and flattened out the dough. Make sure you evenly spread it to the corners and clean up the edges before moving onto the next layer. Continue the same process by using the yellow dough followed by the orange. Cover the loaf pan and return it to the refrigerator for another hour.
Set your oven to 350F and carefully lift the block of dough out of the loaf pan using the parchment paper. Remove the parchment paper and begin slicing 1/2 inch sections. Lay each section on its side and begin cutting triangles and set aside the scraps (see photo below).
Pro Tips: Make sure not to cut your rows any thinner than a 1/2 inch. They will be very fragile and it will be difficult to cut out your triangles. When cutting the triangles be sure to cut a slightly wider tip as shown above. This will help prevent the tips from being too small and breaking off after baking.
I work so hard on his meals I hate to waste any ingredients. So I recommend taking the scrapped ends and baking them as well. You can do a number of things with them including rolling them into balls and flattening slightly with your fingers, roll them out and use cookie cutters or simply press them into silicone muffin cup or muffin tray.
Transfer your cookies to a lined baking sheet and bake for 10-15 mins or until the edges are lightly browned. These cookies will not rise or spread much so you can place them close together. Allow the cookies to cool completely on the baking sheet before removing. For a large batch like this I recommend storing your extra cookies in the freezer making food prep an easy grab and go.
Here is an idea of how I calculate these sugar cookies into a complete meal for William. Your calculations and ingredients may vary, this is simply an example of what we pair with his sugar cookies.
William's Meal Calculations
Sugar Cookies, Fruit, & Protein Milk
Ratio: 3:1
11.5 g Heavy cream (36%)
10 g 10% Fruit
0.8 g Vital Protein collagen peptides
34 g Sugar cookies
Instructions:
Mix the collagen with a few ounces of water until dissolved then add the heavy cream to make milk. Serve cookies with a side of fruit and milk.