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]

Author: Lauren
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 cookies 1x
Category: cookies
Method: oven
Cuisine: dessert
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

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 peppermint, 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.

Keywords: peppermint, cookies, white chocolate, candy cane

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