Candy Cane Chocolate Cookies

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Servings: 16 cookies


  • 215 g dairy free spread
  • 140 g icing sugar
  • 1 egg
  • 1 tbsp cocoa powder
  • 315 g gluten free plain flour
  • 1 tsp peppermint extract
  • 200 g dairy free dark chocolate melted
  • 4 peppermint candy canes crushed


  • Whisk together the dairy free spread and icing sugar until light and fluffy
  • Beat in the egg
  • Stir in the gluten free flour, peppermint extract and cocoa powder
  • Wrap in cling film and chill in the fridge for an hour
  • Preheat the oven to 180 oC
  • Roll out the dough until 3mm thick
  • Cut out 16 cookies using the cutter of your choice
  • Place on a lined baking sheet and bake for 12-15 minutes
  • Cool the cookies on a wire rack
  • Top with the melted dairy free dark chocolate and a sprinkle of the crushed candy canes

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