Candy Cane Crinkle Cookies
I know, another cookie recipe.
It’s not my fault.
I want to quit you, Joe.
I make up my mind that we’re going to take it easy on the treats this year.
We’ll enjoy sweets in moderation.
We’ll eat lots of broccoli. All of us. (Yes, that means you, Lulu. I know you’re reading this over my shoulder. Quit telling me that every sentence needs a subject and a verb. And not to start a subject with a preposition. And that you want a puppy.)
But then I go to Trader Joe’s, for broccoli, of course, and he shoves things like “Peppermint Bark Baking Bits” under my nose, and a huge display that taunts me with the irresistible words, “NEW PRODUCTS.”
You hit me where it hurts, Joe.
However, I’m at peace with my decision.
And when I pulled out a plate of these to eat with steamy mugs of hot cocoa while watching A Charlie Brown Christmas, I think my family was too.
We ate broccoli with dinner anyhow.
It all evens out.
Joe told me so.
Candy Cane Crinkle Cookies
Makes 24 cookies
***View Nutrition Facts***
- 1 c. gluten-free oat flour (you can simply grind gluten-free oats to make your own)*
- 2/3 c. brown or white rice flour *
- 1/2 c. unsweetened cocoa powder
- 1 1/2 t. baking powder
- 1/4 t. salt
- 1/2 c. non-dairy margarine (i.e. Earth Balance) or organic butter
- 3/4 c. sucanat or stevia baking blend
- 2 organic or flax eggs (2 T. ground flax + 6 T. water, whisked and set aside)
- 1/2 t. vanilla
- 1 1/4 c. Trader Joe’s Peppermint Bark Baking Bits, divided*
- 1/2 c. powered sugar
*If you don’t wish to make these cookies gluten-free, simply use 1 2/3 c. all purpose or whole wheat pastry flour. If you can’t find the Peppermint Bark Baking Bits and/or want to make these cookies dairy-free, you can use 1/2 c. of crushed candy canes + 1/2 c. chocolate chips or non-dairy white baking pieces instead.
Preheat oven to 350 degrees. Prepare a baking sheet by lining it with a silpat or spraying it lightly with cooking spray.
In a large bowl, combine flours, cocoa powder, baking powder and salt.
Using a stand or electric mixer, cream together margarine or butter, sweetener and eggs of choice and vanilla. Add flour mixture a bit at a time, beating together after each addition. Fold in 3/4 c of the baking bits.
Place the other 1/2 c. of baking bits in a small bowl and the 1/2 c. of powdered sugar in another small bowl.
Roll cookie dough into balls by the tablespoon and roll the top half of the ball in the baking bits. Roll the ball again, all over, in the powdered sugar and place it on the cookie sheet with the baking bits side facing up. Continue with remaining dough.
Bake for 12-14 minutes, or until cookies are set. Allow the cookies to cool on the pan for at least ten minutes before transferring to a cooling rack.