Chocolate Candy Cane Cookies. If you're looking for the best vegan Christmas cookies, look no further. These holiday treats are made with almond flour, vegan chocolate as well as peppermint flavored candy canes. Super easy to make in one bowl, refined sugar-free, easily GF and great for Christmas cookie exchange.
Gorgeous Christmas cookies that not only look good, but taste incredible too. These are vegan Chocolate Candy Cane Cookies - simple yet impressive treat that you can make for holidays.
These vegan holiday cookies are easy to make and you can use any cookie cutter that you have. You can even make them in a shape of gingerbread man.
My favorite thing about this recipe is decorating them. As much as I love sugar cookies, I just don't have time to deal with royal icing.
That's when Candy Cane cookies win. Just dip them in melted chocolate, sprinkle on some gold sugar and crushed candy canes and done.
Of course, you can go even further than that. Apart from the dark chocolate, you can use white chocolate and instead of gold sugar you can use other Christmas sprinkles.
These vegan holiday treats are also great for getting the kids involved in holiday baking.
Another great thing about this recipe is that the dough is made entirely in one bowl which means less dishes to clean.
🔪Instructions
📖 Recipe Variations
You can also drizzle these cookies with white chocolate or sprinkle them with regular Christmas sprinkles like these.
♨️ Storing And Reheating
These cookies will stay fresh for up to 3 days on a counter or in a refrigerator. Keep in mind, that the longer they sit, the crispier they become, which is not an issue.
However since these are almond cookies, they're supposed to be on the softer side, so if it's been more than 2 days and you wish to freshen them up, just pop them in a microwave for 5 or 10 seconds.
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Recipe
Chocolate Candy Cane Cookies
Ingredients
- 1 c almond flour
- ⅓ c all-purpose flour or GF flour
- 3 tablespoon unrefined coconut sugar
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 3 tbsp Maple syrup
- 5 tbsp olive oil or coconut oil
- 2 teaspoon lemon juice
- 1 teaspoon lemon extract or 1 teaspoon lemon zest
- 2 oz vegan chocolate bar I recommend Hu chocolate
- 5 tablespoon plant milk
- 2 tablespoon gold sugar
- 1 candy cane crushed
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl whisk almond flour, all-purpose flour (or GF flour), sugar, salt and baking powder.
- Add Maple syrup, olive oil, lemon juice and lemon extract and mix the dough until combined. Form a ball and on a lightly floured surface roll the dough to about ¼″ thickness.
- Using a cookie cutter, cut into star shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake cookies for 10 minutes, until slightly brown around the edges. Remove from the oven, transfer cookies in a cooling rack and allow to cool for 5 minutes.
- Meanwhile in a small bowl combine chocolate and milk and melt in a microwave in 15 second increments, stirring after each until completely melted.
- Dip cookies in chocolate, sprinkle with gold sugar and crushed candy cane. Let the chocolate set and enjoy.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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