Double Chocolate Candy Cane Cookies

Did I hear double chocolate?? Yes Please!!! Chocolate is my favorite sweet, hands down! That means, I am always trying to add chocolate in whenever I can. haha. Since we are just over a week from celebrating Christmas, I thought it would be fun to dress these cookies up a bit. Adding the candy cane to these brownie like cookies creates such a great texture. The soft cookie with that crunch from the candy cane is so satisfying.

If you haven’t noticed yet my goal is to make cookies that use simple quality ingredients and hopefully you only have to use one bowl. These don’t disappoint in the “easy” department.

How to Make the Cookies

Start by adding all of your dry ingredients into a bowl and mix.

  • Oat Flour
  • Arrowroot
  • Coconut Sugar
  • Cacao Powder
  • Baking Soda

Next add the wet ingredients to dry.

  • Vanilla Extract
  • Melted Salted Butter
  • Egg

Using a hand mixer mix your dry and wet ingredients. Fold in your chocolate chips and mashed candy cane. I like to leave my candy cane pieces a little on the bigger side so that they really stand out.

After you have folded in your candy cane and chocolate chips. You will want to put your dough in the fridge for at least 30 minutes. I have found that chilling this dough helps keep a thicker cookie. If you don’t have time to chill the dough, I don’t think the recipe will be ruined but the texture might be a little different.

After you have chilled the dough, preheat your oven to 350 degrees. Grab a baking sheet and line with parchment paper. Using a 1 tablespoon scoop, scoop the dough and place on the baking sheet. I ended up with 17 or 18 cookies.

Bake at 350 degrees for 8 minutes. Once your cookies are done baking let them cool before moving them around. This allows them to set up. Sometimes if you move cookies or baked goods in general too early they want to fall apart.

These delicious Christmas cookies kept the best taste and texture in an air tight container in the fridge for up to 3 days.

Double Chocolate Candy Cane Cookie

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Course: Dessert, Snack
Cuisine: American
Prep Time: 45 minutes
Cook Time: 8 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 8 minutes
Servings: 17
Calories: 91kcal


  • 1 cup Oat Flour
  • 2 tbsp Arrowroot
  • 1/4 cup Coconut Sugar
  • 1/4 cup Cacao Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 4 tbsp Salted Butter melted
  • 1 Egg
  • 3 tbsp Dark Chocolate Chips I used Enjoy Life
  • 2 Candy Canes – Smashed – I used Yum Earth


  • Add all dry ingredients to a large bowl – flour, arrowroot, coconut sugar, cacao powder and baking soda. Mix thoroughly.
  • Add your wet ingredients to the dry – vanilla extract, melted butter, egg.
  • Using a hand mixer, mix everything together.
  • Then fold in your candy canes and chocolate chips.
  • Chill dough in the fridge for at least 30 minutes. *see notes*
  • Preheat oven to 350 degrees and pull dough out of the fridge.
  • Find a baking sheet and line with parchment paper.
  • Using a 1 TBSP scoop, scoop even sized cookies onto the baking sheet.
  • Bake for 8 minutes. Allow cookies to cool on a cooling rack before transferring them.


*if you don’t chill the dough, I don’t think you will ruin the recipe.  The texture of the cookie might change a little though.*
The texture and and taste were the best after stored in the fridge in an air tight container.   Store up to 3 days. 
**I used all gluten free ingredients for these cookies so they can be made gluten free**


Sodium: 73mg | Calcium: 16mg | Vitamin A: 96IU | Sugar: 4g | Fiber: 1g | Potassium: 66mg | Cholesterol: 17mg | Calories: 91kcal | Saturated Fat: 3g | Fat: 5g | Protein: 2g | Carbohydrates: 11g | Iron: 1mg

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