***This post was updated on 12/8/2025 to reflect improvements I have made to the recipe, more tips, and less fluff. You're welcome 🙂
I’ve gotta be honest — these holiday cookies are a little holiday magic in disguise. Chocolate chips, crushed candy canes, chewy perfection…and they’re gluten free.
I always bring them to holiday parties, and without fail, they’re the first to disappear! People ask for the recipe, even though they don’t need to eat gluten free. That’s how good they are!
I'm pretty sure my mom invented these when I was a kid because I haven't had cookies like this anywhere else. I've kept the tradition going in my own family, and it's my kids' most requested Christmas cookie recipe every year.
Pssst! Have you tried my gluten-free chocolate chip cookies recipe yet?? You'll love that one, too!
Simplify your holidays by preparing these cookies ahead of time! Freeze gluten-free chocolate chip candy cane cookies before or after baking.
For dough, scoop and freeze, then bake from frozen, adding a minute or two of baking time.
For baked cookies, store airtight in the freezer. Allow a few hours for the cookies to defrost before serving (I love enjoying them half frozen-am I weird for that? Let me know)
Modifications
- Switch up the chocolate you use-here are a few ideas:
- white chocolate chips
- dark chocolate chips
- semisweet chocolate chips
- white, dark, semisweet, or milk chocolate bar
Make it Dairy-Free
To make this cookie recipe dairy-free, swap a stick of plant-based butter and use plant-based chocolate chips.
Make it Egg-Free
To make egg-free, substitute the whole egg and egg yolk for one of the following:
- 6 tablespoons applesauce
- flax egg: combine 4.5 tablespoons warm water with 1.5 tablespoons ground flax. Let the mixture set for 5 minutes.
- Bob's Red Mill egg replacer (follow instructions/amounts on package)
From our family to yours, we wish you the best this holiday season. We know it can be rough when you have food restrictions and we hope you make the most of it and still enjoy plenty of great food with the people you love most.
Gluten Free Candy Cane Chocolate Chip Cookies
Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper.
- Coarsely chop chocolate (it's good to have a bit of size variety)
- Finely chop or crush candy canes. You can use a small food processor or place candy canes in plastic freezer bag and smash with a rolling pin. Mini candy canes are easiest!
- Cream together butter, brown sugar, and granulated sugar until pale and creamy.
- add egg, egg yolk, and vanilla and mix on low just until combined.
- Add flour, baking soda, and salt and mix on low or stir until combined.
- Stir in chocolate and candy canes.
- For best results, cover dough tightly with plastic wrap and refrigerate for 30 minutes (can skip if you're short on time, but they'll spread more)
- When you're ready to bake, preheat oven to 375 degrees ℉
- Use a standard cookie scoop to scoop cookies onto prepared baking sheet, leaving 3 inches between cookies.
- Bake 8-10 minutes. Cookies should be starting to brown a bit around the edges and still look a bit gooey in the middle (they will continue to cook as they cool)
- Cool for 2-3 minutes on the cookie sheet and remove to a cooling rack.
- Store in an airtight container after cooling completely (if you have ay leftovers!). You can also freeze the cookie dough, or the baked cookies in freezer bags.
Nutrition
Notes
GENERAL TIPS
- You will have the best texture with Cup4Cup or gfJules brands flour. If you use King Arthur Multipurpose or Bob's Red Mil, refrigerate overnight to eliminate any gritty texture.
- Be sure to check labels every time! Brand formulations can change, and gluten can hide in the weirdest of places. Stay safe and check those labels for all your ingredients.
- If you're making this recipe for someone who is gluten-free (but you aren't gluten-free), be sure to ask if they're comfortable eating food prepared in your kitchen and what steps you need to take to reduce the risk of cross contamination. If your friend/family member has celiac disease, they might feel more comfortable with you bringing ingredients to their kitchen, and you can bake the cookies together! Others might not have to be as careful with cross contact. Thank you for thinking of your gluten free friends, you are so appreciated.
PRO TIPS
- Using a variety of chocolate and shape/size of chocolate is one way to take your cookies next level. I used chopped dark chocolate and milk chocolate bars, and semi-sweet chocolate chips
- Don't forget the flaky salt. Adding a sprinkle on top of your cookies really brings them to the next level. I have tried multiple brands and Maldon comes out on top every single time.
- After scooping cookie dough onto the baking sheet, partially press in a few more pieces of chocolate (I do one of each kind). Having those extra melty bits on top really make them pop! (and it's extra tasty) Sprinkle the top of the cookies with just a little extra candy cane bits too.
- Immediately after removing cookies from the oven, take a wide-mouth glass or jar that will fit around the cookies, and gently swirl to round the edges a bit to make beautifully uniform cookies. This only works if the cookies are still warm.
Tried this recipe?
Let us know how it was!
Raia says
I've been craving peppermint AND chocolate chip cookies for weeks now! You're pushing me over the edge!!! These look delicious!
thereislifeafterwheat@gmail.com says
Hope you get to enjoy some Raia!
melissa king says
I could eat the whole stack!
thereislifeafterwheat@gmail.com says
It's easy to do Melissa!