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Fudgy Candy Cane Cookies

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These Fudgy Candy Cane Cookies are the epitome of everything Christmas in one incredibly easy scrumptious cookie! Leave these out for Santa and you will be sure to get everything that you're wishing for this holiday season!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 15 cookies
Author Kim


  • 3/4 cup whole wheat pastry flour spoon in measuring cup (spelt flour, all-purpose and oat flour will work too)
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons unsweetened vanilla almond milk
  • 1/4 cup crushed candy cane about 2 candy canes, use vegan as desired


  • Preheat oven to 350 degrees F. and prepare 2 baking sheets with parchment paper, Silpat mat or cooking spray.
  • Combine all the following ingredients in a large mixing bowl: flour, sugar, baking powder, cocoa powder and salt.
  • Add in the vinegar, vanilla and coconut oil. Stir well until a thick crumbly dough forms.
  • Fold in almond milk and candy cane pieces. The dough will be incredibly sticky, so dampen your hands and form small dough balls with your hands. Place cookie dough balls about 2 inches apart on cookie sheet. Cookie dough will spread as it cooks. If desired press sprinkles or crushed candy cane into tops of dough before cooking.
  • Bake at 350 degrees for 12 minutes.
  • Allow cookies to cool on baking sheet for about 5 minutes before serving.


*Put candy canes in a baggie and crush using something hard. I used the back of a metal measuring cup.


Serving: 1g