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Gluten-Free Chocolate Candy Cane Cookies


  • Author: Emily Smith
  • Cook Time: 10
  • Total Time: 10
  • Yield: 24 1x

Description

A perfect Christmas cookie for everyone who loves peppermint and chocolate treats.


Scale

Ingredients

  • 2 1/2 cups all-purpose gluten-free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup baking cocoa
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 cup coconut sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure peppermint extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed candy canes

Instructions

  1. Preheat oven to 350 F.
  2. Line a baking sheet with parchment paper. If your candy canes aren’t crushed already, prepare them by putting them in a ziplock bag and crushing them using a rolling pin.
  3. In a medium mixing bowl, blend together flour, baking soda, salt, and cocoa.
  4. In a seperate large mixing bowl, use a hand mixer to cream butter and both kinds of sugar together until smooth. Add in eggs, mix, then add in extracts and mix once more.
  5. Gradually add flour mixture to wet mixture and beat until combined, don’t over blend.
  6. Place the crushed candy canes in a small bowl. Using a tablespoon, spoon the dough into rounded balls and lightly dip the tops of the cookies into candy cane pieces. You just want enough pieces for a nice topping (none on the bottom).
  7. Place cookie balls on prepared baking sheet, about 2 inches apart, and gently press the top down slightly.
  8. Bake cookies for 9-11 minutes.
  9. Remove from oven and let sit on baking sheet for 5 minutes before moving to a baking rack to cool. Enjoy!

Notes

  • This recipe makes about 24 large cookies, using a tablespoon. You could also make them smaller for more cookies.
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