This is a fun way to turn an old favorite into a tasty holiday treat. The kids love helping me make these, and we all love to eat them!
If you already have a favorite chocolate chip cookie recipe, you can simply add in some chopped candy canes (about 1 candy cane for every 1 cup of flour in the recipe).
If you’re like me and still trying to figure out how to make gluten free cookies that are just as good as the gluten filled kind, try this recipe using Mama’s almond flour blend. Even the next day, these cookies had no gritty texture and the flavor was fantastic.
ps Mama’s almond flour blend also works great in this biscuit recipe!
Candy Cane Chocolate
*gluten-free *soy-free *oat-free *nut free
- I know, nobody likes to have to refrigerate their cookie dough. but I have found that quite a few gluten free recipes turn out a little better if you take the extra time to do so. And hey, this means you get to make it ahead which saves you time later!
- If you want larger pieces of candy cane, unwrap them, place them in a durable Ziploc, seal, and pound with a rolling pin to break into pieces. If you’re
lazyresourceful like me, you can unwrap the candy canes, break once or twice, throw them in a mini chopper (I have a KitchenAid one that I love because it can handle things like this), and pulse a few times. This will make for smaller, sprinkle-sized pieces which I actually prefer.
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg, room temp
- 1 tsp vanilla
- 1 3/4 cup gluten free flour mix (I used Mama’s almond flour blend)
- 1 tsp xanthan gum if using Mama’s or another flour mix which doesn’t contain xanthan. (omit if the flour mix already has xanthan)
- 1 tsp baking soda
- 1/8 tsp salt (I used sea salt)
- 1/4 cup chopped candy cane (about 2)
- 1 cup chocolate chips (I used semi sweet)
- Cream butter and sugars together until fluffy. (I used my KitchenAid with paddle attachment)
- Add egg and vanilla and mix until creamy.
- Add flour mix, baking soda and salt. Mix for 1-2 minutes.
- Add candy cane and chocolate chips and stir to combine, or mix on low just until they are evenly distributed. Dough should be a little more sticky than your average cookie dough, which is perfect because now you won’t have that gritty taste.
- Transfer to a container and press plastic wrap on top of dough before covering with the lid to prevent the dough from drying out.
- Refrigerate a few hours or overnight for best results.
- When ready to bake, preheat oven to 400°. Yes, you read that correctly. Leave the dough in the fridge until ready to use. If dough isn’t cold, it may spread out a little too much.
- Line a large baking sheet (or 2) with parchment paper.
- When oven is preheated, pull dough out and roll into 1″ balls. Place on prepared baking sheet and bake for 6-9 minutes. They will be a golden brown color, crispy on the edges, and a little gooey in the middle. They will finish setting as they cool.
- Let cool on cookie sheet for 2-3 minutes, then transfer to a wire rack. Store in an airtight container on the counter for a few days. These also freeze great!