Flourless Chocolate Candy Cane Cookies
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 3 1/2 in cookies.
Servings: 10 -12 large cookies
Ingredients
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder gluten-free
- 1 tablespoon cornstarch
- 1/4 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.
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These cookies are delish and so easy to make! I made multiple batches this year and they were always a huge hit. One batch I replaced the chocolate chips with peppermint chips. It totally kicked them up a notch in the peppermint department. Oh! Don’t double the recipe. I tried it and they came out extra wet. Still yummy though.
Happy you love them! Bet they tasted great with peppermint chips! And thanks for the tip on doubling the recipe… I’ve never tried it!
These are very decadent and very good definitely like a Christmas treat! They do spread easily so to 6 per cookie sheet is what I did.
These are very decadent and good! Definitely a indulgent! But I used unbleached parchment paper and they stuck to it! Do you know why!
No idea! I have unbleached parchment paper here but haven’t used it with these cookies.. I’ll try and let you know if it makes a difference…Happy you enjoyed them otherwise!
Would it be possible to use an egg replacer for these cookies?
I haven’t tried it so I don’t know if it will work. A liquid egg replacer might, but something like flax egg won’t. Let me know if you try.
Hi Karen. I’m allergic to corn so wondering if there’s a substitute for the cornstarch?
Thanks so much. Happy Holidays!
I haven’t made them with anything but corn starch… 2 possible substitutes.. Arrowroot flour and all purpose gluten-free flour (in which case they would no longer be flourless obviously). As I understand it however, you might need double the quantity all purpose flour to cornstarch. I think the quantity would be the same as corn starch if using arrowroot flour.
These have been such a hit this holiday season! Most recently I replaced the chocolate chips with white chocolate chips and they are SO GOOD! Perfect for someone who doesn’t love rich dark chocolate. Thank you for sharing!!