There are some recipes that just feel like Christmas… this is one of my OG creations from years ago when I first started my blog! I still remember testing these double chocolate cookies in my little kitchen in Toronto, Christmas playlist on repeat, the whole house smelling like candy cane heaven. If you’ve been here since the early blog days, you probably recognize these chewy, fudgy, gluten-free Candy Cane Double Chocolate Cookies—and if you’re new… welcome, you’re about to meet your new favourite holiday cookie.
These are rich, chocolatey, fudgy in the center, and packed with both dark and white chocolate plus crushed candy cane for that perfect festive crunch. And the best part? They stay naturally gluten-free and can be made dairy-free with a couple swaps. Not gluten or dairy free? You can also just make these with butter & regular flour too for that same rich chocolaty, fudgy deliciousness!
Perfect for holiday cookie boxes, Christmas Eve baking with the kids, or whenever you need a little peppermint-chocolate magic in your home!
Please let me know if you try these & be sure to tag me in your re-creations over on Instagram (@laus_healthy_life)!
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Candy Cane Double Chocolate Cookies (gluten & dairy-free options)
- Prep Time: 10 Minutes
- Cook Time: 10 Minutees
- Total Time: 0 hours
- Category: Treats
- Method: Oven
Description
The perfect fudgy, chocolatey Christmas cookie!
Ingredients
- 1/4 cup butter or coconut oil, softened
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup cacao or cocoa powder
- *3/4 cup almond flour or 1/2 cup all purpose flour (omit coconut flour if using this)
- 2 tbsp coconut flour OR 1/4 cup tapioca flour* OMIT this is you’re using an all purpose flour, this is used as a binder to help when using only the almond flour
- 1 egg
- 1 tsp baking soda
- 1/4 tsp pink salt
- 1 tsp peppermint extract
- 1/2 tsp vanilla
- 1/2 cup dark chocolate chips, plus some for topping
- 1 candy cane crushed
- 1/2 cup white chocolate
Instructions
- Preheat the oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
- Mix the softened butter or coconut oil & sugar together in a large bowl.
- Add the rest of the ingredients for the cookies to combine & mix until everything is well incorporated.
- Let sit in the fridge for 10-15 minutes.
- Roll a spoonful of the batter into a ball.
- Place the balls on your prepared baking tray, pressing down slightly. Add a couple extra chocolate chips to the top, slightly pushing them into the cookie dough.
- Bake for 8-10 minutes, remove from the oven & let cool on the pan. This gives a super fudgey & chewy final cookie.
- Melt white chocolate over low heat on the stovetop or 30 second intervals in the microwave until melted, dip half the cookie, and sprinkle with extra crushed candy cane.
- Enjoy!
Notes
*Please make sure to OMIT the coconut flour/tapioca flour addition if you are using regular OR gluten-free all-purpose flour.
Keywords: candy cane, double chocolate, gluten free, dairy free, cookies, holiday cookies, holiday recipes
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