Triple Chocolate Candy Cane Cookies
Made with Only Goodness's organic gluten-free flour, flax seeds and peppermint candy canes, these festive cookies are perfect for a fun night of holiday baking or for holiday entertaining at your next Christmas party!
Recipe - St James
Triple Chocolate Candy Cane Cookies
Prep Time15 Minutes
Servings12
Cook Time10 Minutes
Ingredients
1 ¼ cups Only Goodness All-Purpose Gluten-Free Flour
1 cup Only Goodness Coconut Sugar
½ cup vegan butter (or margarine)
¼ cup cocoa powder
1 tbsp ground flaxseed
3 tbsp water
1 tsp vanilla extract
¼ tsp peppermint extract
1 tsp Only Goodness Baking Powder
1 tsp baking soda
Semi-sweet chocolate chips (to taste)
Chopped chocolate (to taste)
½ cup vegan white chocolate (melted for dipping)
5-6 crushed peppermint candy canes or peppermint pinwheel candies
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine ground flaxseed and water. Let it sit for 5 minutes to thicken (this acts as your flax egg).
- In a large mixing bowl, cream together vegan butter and coconut sugar until smooth.
- Stir in the flax egg, vanilla extract, and peppermint extract.
- Gently mix in the gluten-free flour, cocoa powder, baking powder, and baking soda.
- Fold in the chocolate chips and chopped chocolate.
- Scoop out tablespoon-sized portions of the dough and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Melt the vegan white chocolate in a microwave or using a double boiler.
- Once the cookies have cooled, dip half of each cookie into the melted white chocolate.
- Sprinkle the dipped cookies with the crushed peppermint candy while the chocolate is still wet.
- Let the cookies sit until the white chocolate hardens before serving.
Tips & Tricks
- Use a heavy marble rolling pin to crush the candy canes or peppermint pinwheels
- Immediately after baking, place a circular cookie cutter around each cookie and gently rotate it in a circular motion to shape the cookies into perfect circles.
15 minutes
Prep Time
10 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Only Goodness - All Purpose Gluten Free Flour, 1.24 Kilogram
$12.99 was $14.49$1.05/100g
Only Goodness - Organic Coconut Sugar, 454 Gram
$6.49 was $7.19$1.43/100g
Becel - Margarine Vegan, 454 Gram
$5.69$1.25/100g
Western Family - Cocoa Powder, 227 Gram
$6.49 was $6.99$2.86/100g
Only Goodness - Organic Ground Brown Flaxseed, 500 Gram
$10.29$2.06/100g
Not Available
Club House - Pure Vanilla Extract, 46 Millilitre
$7.49 was $8.49$16.28/100ml
Club House - Pure Peppermint & Mint Extract, 43 Millilitre
$3.99 was $4.49$9.28/100ml
Only Goodness - Baking Powder, Aluminum & Gluten Free, 210 Gram
Free with 5700 Points Redeemed
$8.49$4.04/100g
Arm & Hammer - Pure Baking Soda, 250 Gram
$2.19$0.88/100g
Western Family - Pure Semi Sweet Chocolate Chips, 300 Gram
$4.29 was $5.29$1.43/100g
Not Available
Not Available
Western Family - Peppermint Candy Canes, 16 Each
2 for $7
$3.50 was $3.99$0.22 each
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine ground flaxseed and water. Let it sit for 5 minutes to thicken (this acts as your flax egg).
- In a large mixing bowl, cream together vegan butter and coconut sugar until smooth.
- Stir in the flax egg, vanilla extract, and peppermint extract.
- Gently mix in the gluten-free flour, cocoa powder, baking powder, and baking soda.
- Fold in the chocolate chips and chopped chocolate.
- Scoop out tablespoon-sized portions of the dough and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Melt the vegan white chocolate in a microwave or using a double boiler.
- Once the cookies have cooled, dip half of each cookie into the melted white chocolate.
- Sprinkle the dipped cookies with the crushed peppermint candy while the chocolate is still wet.
- Let the cookies sit until the white chocolate hardens before serving.
Tips & Tricks
- Use a heavy marble rolling pin to crush the candy canes or peppermint pinwheels
- Immediately after baking, place a circular cookie cutter around each cookie and gently rotate it in a circular motion to shape the cookies into perfect circles.