Make Ahead

Allergy Friendly Chocolate Candy Cane Thumbprint Cookies

January  5, 2021
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Photo by Limitless Allergies
Author Notes

Melt in your mouth, gluten free, dairy free and egg free Chocolate Peppermint Cookies with crushed candy cane. Vegan, festive and delicious. —Limitless Allergies

  • Prep time 1 hour 10 minutes
  • Cook time 8 minutes
  • Serves 20
Ingredients
  • 3 candy canes
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup brown sugar
  • 5 tablespoons dairy free semi sweet chocolate chips
  • 1/3 cup granulated sugar
  • 7 tablespoons dairy free butter
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups gluten free all purpose flour
  • egg substitute (2 eggs)
In This Recipe
Directions
  1. Whisk dairy free butter for 1 minute. Then add egg substitute and vanilla, beat for another 2 minutes.
  2. Add in the rest of the dough ingredients. Beat until the dough starts to come together, for about 1 minute. Knead to form a ball.
  3. Cover the dough with plastic wrap and let it rest in the fridge for 1 hour.
  4. After 1 hour take out the dough. Pre Heat the oven at 350°F. Take 1 tablespoon and roll into a small ball, making 20 balls
  5. Place on parchment paper lined baking sheet about 1-inch apart. Press with a thumb in the middle of each ball about halfway down to form wells. Bake for 6 to 8 minutes. While the cookies are baking, crush the candy canes.
  6. Take the cookies out of the oven, sprinkle each thumbprint with candy cane pieces. Let cool and enjoy.

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