Candy Cane Chocolate Chip Cookies (gluten free)
Ingredients
- 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.
Nutrition
Serving: 1cookie | Calories: 298kcal | Carbohydrates: 28.3g | Protein: 4g | Fat: 14.7g | Fiber: 1.4g