Chocolate chip candy cane cookies are the perfect easy Christmas cookie during the holidays. This fluffy and delicate chocolate chip cookie recipe will melt in your mouth and keep you coming back for more.
Ingredients In Candy Cane Cookies:
- old-fashioned rolled oats
- almond flour
- tapioca starch/flour
- baking soda
- salt
- chocolate chips
- candy canes
- maple syrup or simple syrup
- milk, any kind
- peppermint extract
The Cheapest Gluten-Free Flour Blend
In my many years of baking gluten-free I have found several different flour blends. It seems like just using one flour doesn’t always work for every chocolate chip cookie recipe, and I can’t say that this blend will always work, but it has made some of my most favorite easy Christmas cookie recipes.
- oat flour
- almond flour
- tapioca starch/flour
I have chosen to make oats my main source for flours because it is one of the cheapest and healthiest grains you can eat. I loves oats for their fiber, but also they are just so good for your arteries/heart. Oats are also very cheap. I purchase organic oats through Azure Standard and pay less than $1.00 per pound. The problem with just using oat flour is it makes cookies very dense.
For that reason I have added almond flour in my baking with oat flour because it has a naturally good oil content that gives the cookies a light and airy texture. No need to worry about the price, almond flour is less expensive when you buy in bulk. Tapioca starch/flour is fantastic for giving cookies a chewy texture that you definitely could never get with oat flour. These 3 ingredients really do give the best gluten-free texture to an easy Christmas cookie like these chocolate chip candy cane cookies.
Where Can I Buy Gluten-Free Ingredients?
To make these chocolate chip candy cane cookies gluten-free you will need to use 3 flours: oat flour, almond flour, and tapioca flour. These give the cookies an incredibly delicious texture! I like to buy my ingredients either from Azure Standard, or from Costco.
I highly suggest purchasing oats from Azure Standard for the best price, but Costco has a great price on super-fine almond flour for $10.99 per bag. I don’t use almond flour a ton, so a bag can last me a few months normally.
Azure Standard has a great price on tapioca starch compared to health food stores. If you are not purchasing through Azure Standard, then you are really missing out on some great deals!
If you’re looking for a healthier candy cane, this is the brand that I purchase, YumEarth. Sometimes they are on sale for $4.99 on Amazon, so keep your eye out for that price.
This picture made me laugh, so I had to add it to this chocolate chip candy cane cookies recipe. Bayou really enjoyed the smell of these cookies and wanted to make sure I knew he wanted one. Since there was chocolate in them he didn’t get one, but I always have other treats for him.
Other Recipes You Might Like:
- Healthy Ginger Molasses Cookie Recipe | Gluten-Free
- Recipe For Sugar Cookies | Gluten-Free and Vegan
- Pumpkin Chocolate Chip Cookies with Oat Flour
- No Bake Cookies (HEALTHY)
- Recipe For Hot Chocolate Snickerdoodles | Gluten-Free and Vegan
Chocolate Chip Candy Cane Cookies
Ingredients
Dry Ingredients
- 1 cup rounded cup of oats ground into flour
- 1 cup almond flour
- ¼ cup tapioca starch/flour
- 1 tsp. baking soda
- ⅛ tsp. salt
- ½ cup chocolate chips I use half mini and half regular chocolate chips
- ¼ cup crushed candy canes
Wet Ingredients
- ¾ cup maple syrup, or simple syrup
- ¼ cup milk any kind
- ½ tsp. peppermint extract or 1 drop peppermint essential oil
Instructions
- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
- In a mixing bowl, add oat flour, almond flour, tapioca starch, baking soda, and salt to the bowl. Mix well, and use your fingers to break up any balls of flour.
- Next, add the wet ingredients to the mixing bowl. Mix well.
- To the cookie dough at the chocolate chips and half of the crushed candy canes.
- The dough is going to be very runny. Let the dough sit for 5 minutes to give the oat flour a chance to absorb some of the liquid.
- Use a cookie scoop or a spoon to scoop dough onto the cookie sheet. They cookie dough should be about 2 inches apart. Sprinkle the remaining candy canes on the cookie dough.
- Bake in the oven for 8-10 minutes. These are soft cookies that will literally melt in your mouth!
- Store cookies in an air tight container on the counter for 2 days, or in the refrigerator for up to 5 days.
- The longer the cookies sit, the more the candy cane will start to dissolve. You can always top the cookies with additional crushed candy canes.
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