December 1st marks the first day of 24 Day of Cookies! And to kick it off we thought we’d start with some of our favourite flavours of the season, chocolate and peppermint! These cookies are gluten free and you’d never even know. Topped with crushed candy canes gives these cookies a bit of crunch. These little bites are also infused with peppermint extract for that little bit of special! Give these a try, they’re super simple and take less than 30 minutes to put together and bake.
Chocolate Candy Cane Cookies Recipe
1 Cup Buckwheat Flour
1/2 Cup White Rice Flour
1/4 Cup Gluten Free All Purpose Flour
3 TBSP Cocoa Powder
1 TSP Baking Powder
1/2 Cup White Sugar (you can substitute coconut sugar if you’d prefer)
1/2 Cup Butter
1 TSP Peppermint Extract
1 TSP Vanilla Extract or Vanilla Bean Paste
2-3 Candy Canes
Pinch of Salt (I use Himalayan Salt)
Preheat your oven to 350°F.
Cream butter until it’s lightened in colour and is fluffy in texture. Add sugar to butter and cream together. Add egg, vanilla and peppermint extract and mix well.
In a separate bowl, combine flours, cocoa powder, baking powder and a pinch of salt. Whisk together until evenly combined.
Combine dry ingredients into wet in two batches. Stir with a wooden spoon or spatula to combine. Do not over-mix, otherwise, you’ll end up with a tough cookie!
Crush your candy canes. To do this, break up candy canes and put them in a Ziploc bag. Using a rolling pin or the back of a frying pan crush your candy canes.
Scoop your cookies using a couple of spoons or a small ice cream scoop. Once scooped dip the top of your cookie into candy canes, pressing down to flatten your cookie a bit. These cookies don’t spread very much in the oven, so pressing them into the candy canes is important!
Place your cookies, onto a parchment lined baking sheet, candy cane side up into the oven. Bake for 8-12 minutes. Let cool on a cooling rack and enjoy!