Chocolate Chip Candy Cane Cookies {Gluten-free}

It is officially cold and snowy and wintery.





Did I say I was excited for winter and snow?





I think I did. And I regret it.





Everytime I step outside, even if I am all bundled up, I still feel the cold wind.





I do not exactly dislike Michigan it is that I thought I was mentally prepared for it. Ha!





I looked at the weather in Texas and realized it is a balmy 75 degrees. Such a change from the 19 degrees here. Yes, I heard you shiver!





Before we packed up for our concert week, I decided to make a new cookie recipe. I had mentioned to some that I had been wanting chocolate peppermint in a cookie form. I wanted them gluten-free too.





I took a chance and started with a base recipe and added ingredients from there.





The end result was a even mix of flavors with a few crunches of candy cane followed by delicious bites of dark chocolate morsels. YUM!





I am definitely liking gluten-free baking. It creates a nice soft cookie and perfect with each bite. This would go great with a cup of hot chocolate or coffee. Enjoy!











Chocolate Chip Candy Cane Cookies {Gluten-free}





print recipe



makes 2 dozen





¾ to 1 cup agave nectar

½ cup Earth Balance margarine, at room temperature

2 flax seed ?eggs? ( 2 Tbsp flax seed meal + 6 Tbsp warm water)

1 ½ teaspoons peppermint extract

1 teaspoon vanilla extract

¼ teaspoon salt

2 cups all-purpose gluten-free flour

1 teaspoon baking soda

4 candy canes, semi-grounded in coffee grinder

1 cup dark chocolate chocolate chips

Preheat oven to 375 degrees and line baking sheet with parchment paper.





In a small bowl, mix the flax seed meal and warm water and set aside for 5 minutes.





In a medium bowl add softened Earth Balance and agave nectar and mix well by hand. Add the extracts and the flax seed egg and blend well.





In a separate bowl, mix the flour, baking soda and salt. Mix flour into wet ingredients and blend well until all ingredients have come together.





Add semi-ground candy canes and chocolate chips and mix well.





Add 2 Tbsp of batter onto baking sheet 2 inches apart and bake for 8-10 minutes until golden brown.





Place on a rack to cool for 5 minutes before devouring.