These candy cane chocolate chip cookies are the ultimate cookie to leave out for Santa! They’re gluten & grain-free and easy to adapt for vegan.

There are endless options out there for Christmas cookies, but sometimes the classics like chocolate chip is what I crave the most! But it feels like a missed opportunity to just make a simple chocolate chip cookie when there are so many fun festive ways to jazz it up. That’s what these candy cane chocolate chip cookies are!

These are a classic chocolate chip cookie made gluten-free but with added white chocolate, dye-free sprinkles, and candy canes for that festive flare. Not only do they look adorable, but they taste amazing.

Why you’ll love these Candy Cane Chocolate Chip Cookies

• They’re festive. Around the holidays, I love all the themed treats and the candy canes make this a great addition to holiday baking!
• The mix-ins are so fun! I love a cookie with mix-ins in every bite. The chocolate, white chocolate, sprinkles and candy canes make every bite special!

The Ingredients for Candy Cane Chocolate Chip Cookies

• Ghee. For dairy-free, you can sub coconut oil.
• Coconut Sugar and Maple Syrup.
• Egg. You can swap for a flax egg.
• Vanilla Extract.
• Almond Flour. I haven’t tried making these without almond flour, but oat flour may be a decent swap for nut free.
• Arrowroot Starch. You can swap for tapioca starch.
• Baking Soda and Salt.
• Dairy-Free Mini Chocolate Chips, Dairy-Free White Chocolate Chips, Sprinkles, Yum Earth Mini Candy Canes. All the delicious mix ins!

How to make Chocolate Chip Candy Cane Cookies

• Step One. Whisk the wet ingredients together.
• Step Two. Add the dry ingredients.
• Step Three. Allow to chill in the fridge.
• Step Four. Scoop into cookies on the baking sheet and bake.
• Step Five. Remove from the oven and enjoy!

Tips & Tricks

• Chill the dough! Don’t skip this step! It really helps the cookie dough to set and keep the cookies from spreading too much.
• Save some mix-ins for extra toppings! Adding lots of the mix-ins to the top of the cookies gives them that cute, festive look. The more the merrier 😉

Swaps to make allergen-friendly

• Swap the ghee for coconut oil. Just make sure the coconut oil is softened and not melted.
• Swap the egg for a flax egg. This is made with 1 tbsp of ground flax and 3 tbsp of water.
• Swap the candy canes for peppermint extract. If you can’t find the right candy canes, adding just a pinch of peppermint extract will still give them that candy cane flavor.
• Almond flour swap. I haven’t tried making these without almond flour, but oat flour may be a decent swap for nut free.
• Swap arrowroot starch for tapioca starch. These will swap 1:1!

You’ll also like…

• Gingerbread Cookie Cake
• Gluten-Free Chocolate Crinkle Cookies
• Chocolate Chip Caramel Cookies

Candy Cane Chocolate Chip Cookies (gluten free)

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★★★★★

5 from 1 reviews

• Author: Michelle
• Total Time: 45 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup ghee, softened but not melted (see note for DF)
• 1/2 cup coconut sugar
• 2 tbsp maple syrup
• 1 egg
• 1 tsp vanilla extract
• 2 cups almond flour
• 2 tbsp arrowroot starch
• 1/4 tsp baking soda
• pinch of salt
• 1/3 cup dairy-free mini chocolate chips
• 3 tbsp dairy-free white chocolate chips
• 2 tbsp sprinkles
• 5 yum earth mini candy canes, crushed

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Instructions

1. Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
2. Using a large bowl, combine the ghee, coconut sugar, maple syrup, egg and vanilla extract. Whisk together until combined.
3. Add the almond flour, arrowroot, salt, baking soda, and the mix-in’s (reserving some for topping the cookies). Mix until a dough forms. Transfer to the fridge to chill for 20 minutes.
4. Remove from the fridge and scoop 12 cookies onto the baking sheet. Lightly flatten with your hand. Add extra toppings. Transfer to the oven and bake for 14-15 minutes or until baked through.
5. Remove from the oven and carefully transfer to a cooling rack. Enjoy!

Notes

• Swap the ghee for coconut oil. Just make sure the coconut oil is softened and not melted.
• Swap the egg for a flax egg. This is made with 1 tbsp of ground flax and 3 tbsp of water.
• All nutrition facts are estimated and will vary.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 298
• Fat: 14.7g
• Carbohydrates: 28.3g
• Fiber: 1.4g
• Protein: 4g