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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


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!


  • 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) 


  • 1 candy cane, crushed 
  • 1/4 cup white chocolate chips
  • 1 tsp coconut oil


  1. Pre-heat your oven to 350 degrees F.
  2. Line a baking tray with parchment paper & set aside.
  3. In a large bowl, beat the softened coconut oil with the sugars until smooth.
  4. Add in the peppermint, baking soda, salt & egg, mixing in well.
  5. Add your flour 1/2 cup at a time, mixing into the dough.
  6. Fold in your white chocolate chips.
  7. Roll into cylinders (not balls), about 2-3 tbsp of dough per cookie.* 
  8. 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. 
  9. Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
  10. Once cooled, after baking following this method they should be soft in the middle, yet crunchier on the outside.
  11. 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.
  12. Drizzle the melted chocolate over the cookies & top with crushed candy cane.**
  13. Enjoy!


*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