Gluten Free Candy Cane Chocolate Chip Cookies




Shhhh! This recipe is straight from the Elves at Santa's Workshop. They know that Santa loves warm cookies that are soft and chewy in the middle with crispy edges. And of course adding crushed candy canes is the perfect touch for that Jolly Fellow. I can guarantee that the kiddos won't complain either! But even Santa doesn't know what secret ingredient makes these cookies over-the-top delicious.



  1. On high speed, mix eggs and white sugar for 5 minutes. mixture should be thick and pale yellow.
  2. Add brown sugar, maple syrup, vanilla, and browned butter and mix on medium speed 1 minute.
  3. Add flour, baking soda, and salt and mix for another minute.
  4. Stir in chocolate and candy canes.
  5. These cookies are best if refrigerated 1-2 days, but you can go ahead and bake some if you're anxious! Just be aware you'll get the best appearance and texture if you refrigerate the dough first.
  6. When you're ready to bake, preheat oven to 350 degrees F.
  7. Scoop cookies by tablespoons onto a cookie sheet. Use a cookie scoop or roll slightly so it forms a ball.
  8. On a cookie sheet lined with silpat or parchment paper, place cookie dough 2 inches apart and bake 7-8 minutes until edges begin to brown. The cookies will cook a little more as they cool.
  9. Cool for 1-2 minutes on the cookie sheet and remove to a cooling rack.
  10. You can refrigerate the dough for up to a week, When you're ready to bake the cookies, remove dough from the fridge when you turn the oven on, scoop, and bake.


***If your cookie dough seems to thick (it's crumbly or appears thicker than regular cookie dough), add an additional teaspoon of maple syrup or milk until it softens. Next time you make the cookies, be sure you're stirring the flour, scooping into measuring cup, and leveling with a knife so you aren't putting too much flour into the recipe.

Recipe by Life After Wheat at