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Candy Cane Chocolate Chip Cookies (gluten free)

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


Units Scale


  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!


  • 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


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