Today's holiday recipe is for healthy chocolate candy cane cookies. Add these healthy treats to your Christmas cookie platter and your friends and family will be none the wiser.
For my healthy chocolate candy cane cookie recipe, instead of all-purpose flour I used nutrient-dense almond flour along with a bit of coconut flour to make these gluten-free. Traditional chocolate candy cane cookie recipes call for butter, which we know is a healthy fat, but I swapped it out for coconut oil to make these cookies dairy-free. Instead of regular white sugar I replaced it with my recommended all-natural sugar-free sweetener. Lastly, I skipped the unhealthy food dye found in regular candy canes and picked up a box of organic ones. They still have sugar in them but we only need one for the whole recipe. You can hang the rest on your tree.
Voila! A healthy chocolate candy cane cookie recipe is born.
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Enjoy this holiday favorite for healthy chocolate candy cane cookies.
Ingredients
- 2/3 c. Blanched Almond Flour
- 1/3 c. Cocoa Powder
- 1/2 c. Coconut Flour
- 1 tsp. Aluminum-Free Baking Powder
- 1 tsp. Baking Soda
- 1/8 tsp. Celtic Sea Salt
- 1/3 c. Coconut Oil
- 1/2 c. Granulated Sweetener - for sugar-free I recommend Swerve or Birch Xylitol
- 3 Large Eggs
- 1 tsp. Vanilla Extract
- 1 tsp. Pure Mint Extract
- 1 Organic Candy Cane, Crushed
Directions
- Preheat oven to 350 degrees F.
- In medium mixing bowl, sift together almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt.
- In a separate bowl, with electric beaters on medium, cream together coconut oil and sweetener. Then beat in eggs one at a time and finally vanilla and mint extracts.
- Add dry ingredients to wet ingredient and mix until dough starts to form.
- Divide dough and roughly shape into 24 balls.
- Bake on silpat lined baking sheet for 7 minutes.
- Remove from oven and with the bottom of a glass slightly flatten cookie.
- Return to oven for 10 minutes or until lightly browned.
- These will be soft when fresh out of the oven but crisp up as they cool.
- Remove cookies from baking sheet immediately and cool on rack.
- With a spray bottle filled with water, lightly mist each cook and then sprinkle with crushed candy cane.
- Enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information 1 Cookie: 60 calories, 5 g fat, 3 g carbs, 2 g fiber, 1 g NET CARBS, 2 g protein (made with Swerve - does not include candy cane topping)
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