Ensure the dough is cold when working with it, otherwise it will be too soft and not hold the shapes when baked.

Equipment Needed

Measuring cups and spoons, food processor, parchment lined baking sheet, round cookie cutter and a cooling rack


Preheat the oven to 350°. 

Place the almond flour, coconut flour, xylitol sweetener, softened butter, baking powder, Xanthan gum and vanilla extract into a food processor and pulse on high until the mixture forms a ball. 


Remove the dough ball form the food processor and press it down into a small disk.

Wrap the dough with plastic wrap and place in the fridge for 30 minutes.

Once chilled, roll the dough between two pieces of plastic wrap until it’s 1/4” thick.


Once rolled, use the cookie cutter to make circles about 1 1/2” across and then transfer to a parchment lined baking sheet.

Top 6 to 8 of the cookies with the crushed up candy canes.

Using a 1/2” cookie cutter, remove the middle piece of dough from 6 cookies. 

Bake the cookies in the oven for 20 to 25 minutes, or until they are golden brown.

Remove from oven and let cool. 

On 6 of the cookies drizzle the melted chocolate and top with sea salt.

On the remaining 6 whole cookies, spread 1 teaspoon of jam per cookie and top with the cookies with the cut holes.  

Serve and enjoy!