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

5 from 2 reviews

Candy Cane Chocolate Chip Cookies (gluten free)

Yield: 12 cookies

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Author: Michelle

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Ingredients

 

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• ▢ ½ cup ghee, softened but not melted (see note for DF)
• ▢ ½ cup coconut sugar
• ▢ 2 tbsp maple syrup
• ▢ 1 egg
• ▢ 1 tsp vanilla extract
• ▢ 2 cups almond flour
• ▢ 2 tbsp arrowroot starch
• ▢ ¼ tsp baking soda
• ▢ pinch of salt
• ▢ ⅓ cup dairy-free mini chocolate chips
• ▢ 3 tbsp dairy-free white chocolate chips
• ▢ 2 tbsp sprinkles
• ▢ 5 yum earth mini candy canes, crushed

Instructions

 

• Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
• Using a large bowl, combine the ghee, coconut sugar, maple syrup, egg and vanilla extract. Whisk together until combined.
• 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.
• 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.
• 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.

Serving: 1cookie, Calories: 298kcal, Carbohydrates: 28.3g, Protein: 4g, Fat: 14.7g, Fiber: 1.4g

All nutrition facts are estimated and will vary.

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