I love cookies; I really hope we all know this by now. Making a new cookie recipe for any and every occasion possible is a given, and I’m so excited to share this candy cane cookies recipe. It’s perfect for festive snacks that aren’t too festive, it would be great for Christmas party with kids and adults alike. And on a more selfish note, I love this recipe because it contains all of my favourite things.
There’s a soft mint crunch in this from the candy canes, some chewy marshmallows, and white chocolate chips. Looking at the add ins tub while I was making them reminded me of some sort of breakfast cereal that would have been discontinued for public health concerns but in the absolute best way possible. Needless to say, these cookies are a sugar overload, but it’s Christmas…
Suggested Recipe: Vegan S’mores Cookies
Ingredient Choices
If you’re in the UK, I strongly recommend using the M&S Plant Kitchen marshmallows, every time I bake with an alternative, something isn’t quite right texture wise. And I think those ones taste the best, so you’ll get more enjoyment out of the leftovers too. If you can’t source them, other brands are fine, I couldn’t get my hands on the plant kitchen ones the week I made these ones, but the texture is slightly better with the M&S ones.
If you have a nut allergy, you can sub the nut butter for any seed butter of your preference to get the same texture, or a nut free nut butter alternative like Wow Butter.
Nutritional Information
Obviously, these Christmas cookies are loaded with fat and sugar and don’t have a lot going for them in terms of vitamins and minerals, so this section will be quite brief for this one. These cookies are on the larger side, so you could make them smaller if you’d rather have slightly less sugar per cookie.
Each cookie contains 260 calories, 2g of fibre, and 4g of protein. This candy cane cookies recipe is also a source of vitamin D, providing 15% of the RDA per cookie.
Christmas Candy Cane Cookies Recipe
The perfect sweet Christmas baked treat with dynamic texture from chewy marshmallows, melt in the mouth white chocolate chunks, and crunchy candy cane pieces.
This recipe is gluten free, dairy free and vegan. It can be soy free depending on your choice of dairy alternatives and chocolate. It does contain nuts unless you opt to make them with a nut butter substitute.
Christmas Candy Cane Cookies Recipe
Ingredients
- 1 cup GF oat flour
- ½ cup golden caster sugar
- ¼ cup vegan butter
- ¼ cup peanut butter
- ¼ cup vegan white chocolate chips
- 50 g vegan marshmallows
- ¼ cup crushed candy canes
Instructions
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Preheat oven to 180°c and line a baking tray with greaseproof paper
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If you’re working with whole candy canes, pulse them in the food processor a few times until they’re broken down into bite-sized chunks.
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Chop up half of your marshmallows to be roughly the size of mini marshmallows.
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Add the sugar, nut butter and vegan butter to a food processor and mix until a dough ball starts to form.
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Then add the oat flour and chocolate chips and continue to mix until the dough rolls into a giant cookie dough ball. Add in the chopped marshmallows and candy canes and pulse a few times until they’re combined in the dough.
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Divide into 8 equal sized portions and shape into cookies, as you’re shaping them, press the remaining marshmallows into the dough.
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Place each cookie on the lined baking tray. Cook for approximately 15 minutes. Allow to cool before serving.
Serve and enjoy!
I love that these cookies are a little bit gooey, a little chunky and still a little bit crunchy with the candy canes too. They’re the perfect Christmas snack for anyone who likes a variety of textures in their food.
What’s your favourite Christmas themed sweet treat?
Until next time,
Sophie
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