Gluten Free Candy Cane Chocolate Chip Cookies
Chocolate chips meet crushed candy canes in these chewy, festive cookies — they’re my holiday party secret that everyone swipes first. Everyone asks for the recipe, even if they don't eat gluten-free!
Servings 18 cookies
Calories 92kcal
Equipment
Ingredients
- ½ cup salted butter 4 ounces, room temperature
- 1 large egg
- 1 egg yolk
- ½ cup brown sugar
- ⅓ cup granulated white sugar 66 grams
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten free all purpose flour 210 grams - see notes.
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups gluten-free chocolate chips 255 grams plus extra for topping - see notes
- ¼ cup finely chopped/crushed candy canes plus extra for topping
Instructions
PREP
- 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!
COOKIES
- 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.
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.
Nutrition
Serving: 1g | Calories: 92kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 117mg | Sugar: 10g