Chocolate chip candy cane cookies are the perfect easy Christmas cookie during the holidays. These fluffy and delicate cookies will melt in your mouth and keep you coming back for more.
1/2cupchocolate chipsI use half mini and half regular chocolate chips
1/4cupcrushed candy canes
Wet Ingredients
3/4cupmaple syrup, or simple syrup
1/4cupmilkany kind
1/2tsp.peppermint extractor 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.