These grain-free, double chocolate cookies are loaded with gooey marshmallows and tasty bits of candy canes. They’re rich, delicious, and just what Santa is hoping for!
I know a lot of us are bummed out to not be traveling this year. The way I see it, since we’re all locked down at home (or many of us anyway), we may as well use this time to bake more cookies! That’s productive, right?
I wanted to create a new cookie for the holidays, which is what initiated my brainstorming for this recipe. You know, because my hubby is gluten intolerant, all my recipes are gluten-free. Although, sometimes simply leaving out the gluten isn’t enough. I have a couple of friends who can’t tolerate grains in general. This puts me on duty to make a cookie, which is even more allergy-friendly. I find grain-free cookies are often more flavorful, too, making these a double win!
I’m a sucker for chocolate, so that part was easy to decide on. I wanted to add the candy canes because not only would they help the cookies look festive, I thought the peppermint flavor would be a nice touch. The marshmallows I had in my pantry, and I thought the melty ooey-gooeyness would make them extra yummy. After trying my first bite, I decided I was definitely right!
Are these cookies right for the Santa coming down your chimney? Leave a comment below and let me know what you and the family think! You can also take a picture of yours to share on Instagram — make sure to tag me, @veggiesattiffanis.
Vegan Christmas Cookies
Ingredients
Wet Ingredients
- 2 Tbsp ground chia seeds mixed with 1/4 cup + 2 Tbsp warm water
- 1/2 cup vegan butter melted
- 2 Tbsp pure maple surup
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups almond flour
- 1/4 cup +2 Tbsp coconut sugar
- 1/4 cup + 2 Tbsp cocoa powder
- 1/2 tsp baking powder grain-free if necessary
- 1/8 tsp sea salt reduce if using salted butter
Mix-Ins
- 6 organic candy canes ensure vegan
- 1/2 cup, heaping mini vegan marshmallows I use either Dandies or Trader Joe's
- 1/4 cup non-dairy mini-chocolate chips I use Enjoy Life Semi-Sweet Mini Chips
Instructions
- Preheat the oven to 350°F.
- If you haven't mixed your ground chia seeds with the warm water, do so now and allow to sit for about 5 minutes to thicken.
- Add all wet ingredients into a large mixing bowl and whisk until fully combined.
- Add all dry ingredients into a medium mixing bowl and stir or whisk until fully combined. Pour the combined dry ingredients into the bowl with the wet ingredients and stir until completely incorporated.
- Using either a food processor or a sharp knife, chop the candy canes into tiny bits. Add about 2/3's of the candy cane pieces to the cookie batter. Set aside the remaining candy cane pieces.
- Add the marshmallows and chocolate chips to the cookie batter and stir well.
- Spoon cookies onto parchment-lined baking sheets; each cookie should equal one level tablespoon. Bake in preheated oven for 15 minutes.
- After cookies bake for 15 minutes, remove from oven and sprinkle the tops of each cookie with the remaining candy cane pieces. Return the cookies to the oven and bake for one to two more minutes.
- Remove the cookies from the oven and let cool on the baking sheets for 5 minutes. After 5 minutes, slide the parchment paper containing the cookies off of the baking sheets and directly onto the counter or cutting board. Allow the cookies to cool 5 to 10 more minutes before enjoying.