Candy Cane Chocolate Chip Cookies

Candy Cane Chocolate Chip Cookies

The key to these cookies is to slightly under-bake them. Delicious around the holidays! Yields 2 dozen large cookies, 4 dozen small.


2¼ cups organic all-purpose flour (sub almond flour)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) organic unsalted butter, softened (sub ghee or vegan butter)
¾ organic granulated sugar (sub coconut sugar)
¾ cup packed brown sugar (sub brown coconut sugar)
1 tsp vanilla extract
2 large eggs
1 package chocolate chips (I like Hu)
10-15 mini candy canes, crushed 
Nuts (optional)


Preheat oven 375°. In a small bowl combine flour, baking soda and salt. In a large mixing bowl or stand mixer cream the softened butter, granulated sugar, brown sugar and vanilla extract together until well combined.


Add eggs one at a time, beating really well after each addition. Beat in the dry ingredients gradually on low. Once blended, add chocolate chips being carful not to over-mix. 

I like to roll or drop the cookies into a size between a ping pong ball and golf ball and place on parchment lined baking sheet. This will make approximately 8-10 cookies per baking sheet. 


Bake until the edges begin to brown. Before they cool, sprinkle the crushed candy canes on top. Don’t eat them all at once!