Flourless Chocolate Candy Cane Cookies
Prep time
Cook time
Total time
An easy and festive holiday cookie! Slightly crisp on the outside, chewy, fudgy and super chocolatey on the inside... then topped with some peppermint crunch! Oh, and they happen to be gluten-free, dairy-free and butter free! Makes 10-12 3½ in cookies.
Author: Healthy Gluten-Free Family
Recipe type: Cookies, Desserts, Holiday
Cuisine: Gluten-Free, Dairy-Free, Nut-Free, Grain-Free
Serves: 10-12 large cookies
Ingredients
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder (gluten-free)
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 2 large egg whites
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- approximately 1 cup gluten-free candy canes pieces (more or less to taste)
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch and salt. ( I used the whisk attachment of a stand mixer)
- Add egg whites, egg and vanilla and mix until well combined. (using the paddle attachment of a stand mixer)
- Fold in chocolate chips.
- Drop dough by the spoonfuls onto prepared baking sheets, spacing cookies approximately 2 inches apart as they will spread.
- Bake 10-12 minutes or until puffed and crackled.
- Meanwhile while cookies bake, break candy canes into pieces. I find it easiest to place the candy canes in a plastic bag and break them into pieces but rolling them with a rolling pin but any way will work!
- As soon as cookies come out of oven, while still warm, gently press candy cane pieces into the top of the cookie.
- Let cool and Enjoy!
- Stores well in airtight container, at room temperature for several days.
