These white chocolate candy cane cookies are gluten, dairy & nut-free. They are perfectly soft & fudgy on the inside, yet slightly crispy on the outside. They have a lovely peppermint flavour, with melty white chocolate chips in every bite, all drizzled in more white chocolate & crushed candy cane pieces!
THE BEST White Chocolate Candy Cane Cookies
Where are my candy cane & white chocolate lovers at… I am telling you these gluten-free white chocolate candy cane cookies are a serious game changer, not only for my gluten-free friends but for anyone! They are so rich, decadent & soft & fudgy on the inside yet slightly crunchy on the outside. They are sure to please anyone you share them with!
CAN I MAKE THESE GLUTEN-FREE White Chocolate Candy Cane Cookies LOWER IN SUGAR?
First of all, yes I did use real white sugar & brown sugar for these cookies. I don’t bake with those ingredients often, as I like to opt for less processed sweeteners but from time to time I believe they are totally fine to indulge in.
That being said, if you do want to make them lower in sugar I have a few alternatives I can recommend. As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the white sugar for something that won’t spike blood sugar I would use this. For a sugar-free brown sugar substitute, I would use this.
CAN I MAKE THESE GLUTEN-FREE White Chocolate Candy Cane Cookies DAIRY-FREE?
Yes! I made them dairy-free by using coconut oil. You can use refined or unrefined coconut oil. Refined coconut oil lacks that classic, light coconut taste, whereas unrefined still has that. I used unrefined & personally didn’t notice any coconut flavour in these at all. You could also use regular butter if you are not dairy-free. Or you can also try your favourite vegan butter. My favourite is Miyoko’s.
HOW TO MAKE White Chocolate Candy Cane Cookies
So over the years, & my love for cookies has led me to fine tune a few no-fail tips & tricks for the best cookies. I love a good rich, fudgy, soft, chewy cookie & that is just what you will get with these, especially if you follow these tips I have below!
- Roll your dough into cylinders not balls (see the photo above for what my cookies look like before baking). This gives a nice thick cookie. I found when I rolled my dough into balls they were still flattening out way too much. So I started rolling them into more of a cylinder shape & it made all the difference in how they baked.
- Remove your cookies from the oven when they are still slightly under-baked & let them cool on the baking tray for 5-10 minutes. They still bake a bit while on the hot tray but just the right amount compared to if you were to keep them in the oven. Once slightly cooled I like to move them to a wire rack to finish cooling. This tip alone has changed my cookie game & I swear by it!
Ingredients you will need for these White Chocolate Candy Cane Cookies
- coconut oil, softened
- granulated white sugar (I recommend classic Lakanto for a lower sugar option)
- brown sugar (I recommend golden Lakanto for a lower sugar option)
- pink salt
- peppermint extract
- baking soda
- 1 egg
- gluten-free flour (I used this one. If you aren’t gluten-free, regular flour should work)
- white chocolate chips (I like these for a lower sugar option or these for a dairy-free/vegan option)
Topping:
- candy cane, crushed
- white chocolate chips
- coconut oil
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White Chocolate Candy Cane Cookies [Gluten & Dairy-Free]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These white chocolate candy cane cookies are gluten, dairy & nut-free. They are perfectly soft & fudgy on the inside, yet slightly crispy on the outside. They have a lovely peppermint flavour, with melty white chocolate chips in every bite, all drizzled in more white chocolate & crushed candy cane pieces!
Ingredients
- 1/3 cup coconut oil, softened
- 1/4 cup granulated white sugar (I recommend classic Lakanto for a lower sugar option)
- 1/4 cup brown sugar (I recommend golden Lakanto for a lower sugar option)
- 1/4 tsp pink salt
- 1 tsp peppermint extract
- 1 tsp baking soda
- 1 egg
- 1 cup gluten-free flour (I used this one. If you aren’t gluten-free, regular flour should work)
- 1/2 cup white chocolate chips (I like these for a lower sugar option or these for a dairy-free/vegan option)
Topping:
- 1 candy cane, crushed
- 1/4 cup white chocolate chips
- 1 tsp coconut oil
Instructions
- Pre-heat your oven to 350 degrees F.
- Line a baking tray with parchment paper & set aside.
- In a large bowl, beat the softened coconut oil with the sugars until smooth.
- Add in the vanilla, baking soda, salt & egg, mixing in well.
- Add your flour 1/2 cup at a time, mixing into the dough.
- Fold in your white chocolate chips.
- Roll into cylinders (not balls), about 2-3 tbsp of dough per cookie.*
- Bake for about 8-10 minutes, really making sure not to over-bake. I like to remove mine when they just begin to get browned & are still soft & dough-y in the middle.
- Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
- Once cooled, after baking following this method they should be soft in the middle, yet crunchier on the outside.
- For the topping, melt the coconut oil with the white chocolate chips in the microwave for 30 seconds or on low on the stovetop, stirring regularly to prevent burning.
- Drizzle the melted chocolate over the cookies & top with crushed candy cane.**
- Enjoy!
Notes
*I find this produces the best final result. It allows the cookies to not spread too much when they are baking & makes them soft & chewy when the are cooled from the oven. See photos above.
**I like to put the candy cane into a Ziploc bag & crush with a rolling pin.
- Category: cookies
- Method: oven
- Cuisine: dessert
Keywords: peppermint, cookies, white chocolate, candy cane
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