Vegan Candy Cane Cookies
These Vegan Candy Cane Cookies with dark chocolate make great festive treats. Dairy free, Nut free and the recipe works just as well with gluten free flour. So simple to make, you can have a batch ready in less than 20minutes! Just add candy eyes, cherry nose & candy cane antlers for cute reindeer cookies, perfect for handing out to the kids teachers and friends!
Vegan Candy Cane Cookies with Dark Chocolate
I reckon candy canes must be a staple of every allergy household’s Christmas tree this time of year.
And ours is no exception.
The Peas LOVE them and consume a fair quantity over the festive season.
So you can imagine their delight at finding a whole load of different flavours in gift shop while we were waiting to do the Beaulieu at Christmas lights trail!
For me though I think its hard to beat a traditional peppermint one and what better way to enjoy these sweet treats than inside a warm, dark chocolate cookie?! (with the exception of dunked in a dark hot chocolate obvs!)
This recipe actually came about last year when we were meeting up with friends and I wanted something different to give the little ones. I’d been playing around with cookie recipes and created these as a variation of my Perfect Vegan Chocolate Chip Cookies – but they never seemed to hang around long enough for photos so the recipe has been floating around in my drafts folder all year!
Happily, a little tinkering with the ingredients & some help from the weather gods & I have finally got some photos (OF THE 4th 2018 BATCH!!)
Decorating your Vegan Candy Cane Cookies
The dough for these vegan cookies swaps out the golden syrup for maple for a more festive flavour, and doesn’t contain any ground chia seeds. I found with the cocoa powder you just don’t need them. And because they are designed for decorating & gifting, the cookies are slightly denser when cooled than their choc chip predecessors. Not that many will make it out the front door! They are just too good!
Add a pair of candy eyes, cherry nose and candy cane antlers and they also make really cute edible reindeers! Perfect for The Peas friends and teachers!
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When your off to see your favourite twinnie twiglets & their lovely mummy just before Christmas you make cookies look like reindeer! Went to Avon Heath Country park & it’s lovely! Kids had a good run around & a slightly cold picnic but it was lovely to blow the cobwebs away!! And there was cows!! Very cute cows!! Now to move Dorset a bit closer…. 🤔
Ingredients for Candy Cane Cookies
The recipe itself is pretty simple and endlessly adaptable.
Gluten free Cookies
It works just as well with glutenfree flour as wheat. Just remember to add a little xanthan gum to the mixture if your chosen gluten free flour brand doesn’t already include it.
White or Brown Sugar?
This recipe works with any kind of sugar, and the texture of the finished candy cane cookies, will depend on which one you use. White granulated sugar will give you a crispier cookie while soft brown sugar makes the cookies dense & fudgy. I also find that larger chunks of candy cane work better, although the ones of the outside do invariably form crunchy puddles around the edge of the cookies.
Other Gluten free, Vegan Christmas Recipe Ideas
These little sugar cookies, make lovely Christmas presents or a fab activity for the kids on a cold, winter day. The dough also is a great base for making pretty stained glass biscuits.
For more recipe ideas for baking festive gifts check out my Quick Vegan Mincemeat flavoured with whisky & ginger ale and why not use it to whip up this speedy Mincemeat Christmas Cake. For a special someone, why not give my Luxury, fruit vegan mincemeat a try, filled with festive flavours of apple, ginger and persimmons.
These Candy Cane Cookies are perfect for the kids to make for teachers end of term gifts or why not try my Christmas spiced Biscotti or quick and easy vegan Cheese Crackers that just use 3 ingredients!
Pin Vegan Candy Cane Cookies for later:~
Vegan Candy Cane Cookies Recipe
Dark Chocolate Candy Cane Cookies
- Preheat oven to 180C (fan) and line a cookie sheet with greaseproof paper. Crush the candy canes in a sandwich bag, using a rolling pin - you want chunks not dust - so gently does it!
- In a large bowl, beat together the margarine, sugar and cocoa powder. Sift in the flour (& xanthan gum if your glutenfree flour doesn't have any) and candy cane chunks before roughly stirring all the ingredients together.
- Add the mint syrup and maple syrup and beat into a smooth dough.
- You might need to flour your hands lightly for this bit... Take teaspoons of the dough and roll into balls. Arrange onto the greaseproof paper, squash slightly and either pop straight into the oven OR fridge if you are cooking later.
- Bake for 10minutes if baking immediately & around 12minutes if from the fridge.
Meanwhile at The Bakery…
I do love Christmas and this one is much anticipated in this house. Currently the holidays seem to be shaping up to be very busy, with most of it booked to be spent with family but I am holding out hope of at least some down time and PJ days. And our annual New Year’s Day beach trip too!
Aside from our week in Cornwall over May half term, it will be the first time all of us have spent any real length of time together for a good long while. It’s been a very long, exhausting 7 months since our last break, The Peas spent a lot of their summer at holiday camp and hubby & I have been working pretty much non stop all year. Chuck in a few good doses of seasonal sniffles, my lungs having a tantrum because of a reaction to egg and the damp weather. And we are all shattered.
CHRISTMAS IS COMING!!! DID I MENTION I LOVE CHRISTMAS??!!!!
So roll on the holidays. The sparkly, glittery decorations, chocolate, df cheese & crackers and curling up with The Peas watching Elf.. again… and again… and maybe just once more!
I do have a few other festive recipes planned but in case they don’t see the light of day until next year…