It is officially cold and snowy and wintery.
Did I say I was excited for winter and snow?
I think I did. And I regret it.
Everytime I step outside, even if I am all bundled up, I still feel the cold wind.
I do not exactly dislike Michigan it is that I thought I was mentally prepared for it. Ha!
I looked at the weather in Texas and realized it is a balmy 75 degrees. Such a change from the 19 degrees here. Yes, I heard you shiver!
Before we packed up for our concert week, I decided to make a new cookie recipe. I had mentioned to some that I had been wanting chocolate peppermint in a cookie form. I wanted them gluten-free too.
I took a chance and started with a base recipe and added ingredients from there.
The end result was a even mix of flavors with a few crunches of candy cane followed by delicious bites of dark chocolate morsels. YUM!
I am definitely liking gluten-free baking. It creates a nice soft cookie and perfect with each bite. This would go great with a cup of hot chocolate or coffee. Enjoy!
Chocolate Chip Candy Cane Cookies {Gluten-free}
print recipe
makes 2 dozen
¾ to 1 cup agave nectar
½ cup Earth Balance margarine, at room temperature
2 flax seed “eggs” ( 2 Tbsp flax seed meal + 6 Tbsp warm water)
1 ½ teaspoons peppermint extract
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose gluten-free flour
1 teaspoon baking soda
4 candy canes, semi-grounded in coffee grinder
1 cup dark chocolate chocolate chips
Preheat oven to 375 degrees and line baking sheet with parchment paper.
In a small bowl, mix the flax seed meal and warm water and set aside for 5 minutes.
In a medium bowl add softened Earth Balance and agave nectar and mix well by hand. Add the extracts and the flax seed egg and blend well.
In a separate bowl, mix the flour, baking soda and salt. Mix flour into wet ingredients and blend well until all ingredients have come together.
Add semi-ground candy canes and chocolate chips and mix well.
Add 2 Tbsp of batter onto baking sheet 2 inches apart and bake for 8-10 minutes until golden brown.
Place on a rack to cool for 5 minutes before devouring.
